Cajun Grilled Rib Eyes + Father's Day Faves

With Father's Day just a few days away, I've been putting the finishing touches on the special menu that I'll be preparing for my Dad. I love to make his favorite dishes all year long, but especially on Father's Day. I've been so blessed to have such a kind and loving father and it makes me so happy to spoil him on his special day. He has a bit of a sweet tooth, so I will be making some of his favorite desserts, too. This is what I have so far and I'm sure I'll be adding a few more.

Father's Day Menu

Crab Stuffed Jalapenos ~Jalapeno Cheese Bread

Grilled Cajun Rib Eyes ~ Grilled Bourbon-Glazed Shrimp ~ Loaded Baked Potato Casserole ~ Creole Summer Salad w/ Tabasco Vinaigrette ~ 

Cajun Cake w/ Peanut Butter Icing ~ Chocolate Praline Cheesecake ~ (recipes below)

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Grilled Cajun Rib Eyes

4 (8 inch) Rib Eye steaks
Worcestershire sauce

Cajun Steak Rub

1/2 cup smoky paprika
1/3 cup salt
1/3 cup garlic powder
1/3 cup onion powder
2 tbs.'s dried thyme
2 tbs.'s dried oregano
2 tbs.'s black pepper
2 tbs.'s cayenne pepper

Combine all ingredients in food processor and pulse until well blended. Place any unused rub in an airtight container and use for up to 3 months.

Place 4 steaks in a shallow 13 x 9 inch pan. Rub the Cajun rub into the meat on both sides. Sprinkle generously with Worcestershire sauce on both sides and cover and let sit at room temperature, for 30 minutes. Preheat grill on high heat and place steaks directly on grill and close lid.  Grill for 6 minutes, on each side for medium rare, and to 8 minutes on each side, for medium. Baste with BBQ sauce, if desired. Always use tongs to turn steaks, to keep juices in. Sinfully good!
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Grilled Bourbon-Glazed Shrimp Skewers

1 lb. (24 count) large shrimp,
peeled and deveined

1 tsp. olive oil
2 tsp.'s minced garlic
4 tbs.'s butter, cut into pieces
1 tsp. Worcestershire sauce

1 tbs. Cajun seasoning
Few shakes Tabasco
2 tbs.'s bourbon

Season shrimp with Cajun seasoning. In a small saucepan, heat oil over medium heat. Add the garlic and stir until golden. Remove from heat and add bourbon, Worcestershire and Tabasco. On low heat,  add butter gradually, until glaze forms. Place shrimp on skewers and brush with bourbon glaze. Grill on medium heat about 5 minutes on each side. Baste shrimp often. Cest bon, cher! 

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Loaded Baked Potato Casserole

3 lbs. red potatoes, peeled and cubed

1 tsp. salt
6 hard boiled eggs, peeled and chopped
6 slices bacon, cooked, drained and crumbled
1 bunch green onions, including tops, sliced
1 cup shredded cheddar cheese
4 oz.'s  light sour cream
1/2 cup light mayo
2 tbs.'s Creole mustard
1 tbs. or more Cajun seasoning


Add salt to a large pot of water, add potatoes and bring to a boil, and boil for 13 to 15 minutes or until tender. Drain and transfer to a large baking dish or oven proof bowl. Sprinkle potatoes with Cajun seasoning and mix well.. In medium bowl, combine sour cream, mayo, and mustard, and a few good shakes of Tabasco. Add chopped eggs and stir until blended. Add the egg mixture to the potatoes and mix until well blended. Top with shredded cheese, green onions, and bacon. Bake in a preheated oven for 10 to 15 minutes, or until cheese melts. Out of this world!

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Creole Summer Salad w/ Tabasco Vinaigrette

Combine all ingredients in a large salad bowl.


2 cucumbers, washed and diced

1 carton cherry tomatoes, cut in half

1 onion, chopped

1 bell pepper, chopped

1/2 cup Spanish olives

1/4 cup fresh parsley, chopped





Tabasco Vinaigrette

1/4 cup white wine vinegar

1 tbs. Creole mustard

1 tsp. Tabasco sauce

1 tsp. crushed garlic

1/2 tsp. salt

1/2 cup olive oil

Combine first six ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined. Combine with salad and chill for one hour or more. Divine!

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(click on titles to see recipe)

Crab Stuffed Jalapenos

  

Jalapeno Cheese Bread

Cajun Cake w/Peanut Butter Icing

Chocolate Praline Cheesecake

I'll be sharing these at  Fit and Fabulous Fridays , Friday Potluck , Foodie Friday, 
 Saturday Night Special , Sunday Showcase,  Savory Sunday

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Wishing ya'll a funtastic weekend, filled with good times! Merci beaucoup for stopping by! Happy Father's Day to all of you wonderful Dads out there ! Relax and Enjoy!

Cajun Cookout Favorites + Bayou Boogie

Summer is in full swing here in Cajun country, and grillin' on the patio and chillin' in the pool are my favorite activities on a hot day. Here are a few of my favorite Memorial Day recipes and cookout faves that I will be preparing for family and friends. Plus lots of yummy frozen drinks and dips in the pool.   Bon appetit!

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Cajun Frozen Margaritas

2 tbs.'s coarse salt

1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime. 

  Spicy Creole Guacamole

 Spicy Drunken Shrimp Kabobs

Muffaletta Pasta Salad

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,

or 1 whole cut-up chicken 

Cajun rub, (recipe below)

Tabasco and Worcestershire sauce

  
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes and basting often with Bourbon BBQ Sauce. (recipe below)

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

1 cup ketchup
1/2 cup cane syrup

2 tbs.'s Creole or Dijon mustard

1 tbs. Liquid Smoke

1 tbs. or more, chipotle sauce

2 cloves garlic, minced

3 tbs.'s onion, minced
Salt and Tabasco to taste

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

2 tsb.'s salt

1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor or blender and pulse until well blended. Store any remaining rub in an airtight container.

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Fresh Fruit Platter w/ Pina Colada Dip

Loaded Baked Potato Salad

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

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And now for a sinfully delicious dessert.

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Pina Colada Bread Pudding w/ Rum Sauce

1 (16 oz.) loaf French bread, (torn into bite sized pieces
1 (10 oz.) can frozen pina colada drink mix
6 oz. pineapple juice
1 large can, (12 oz.) evaporated milk
1/2 cup cream of coconut
1/2 cup flaked coconut
4 eggs
1 tsp. vanilla extract
1/4 cup light rum
1 small can, (8 oz.) crushed pineapple



In large bowl, tear bread into bite sized pieces. Place the next 7 ingredients in blender, and blend until smooth. Stir in the crushed pineapple. Combine mixture with the bread pieces and stir well to coat. Place in slow cooker and cook on low for 6 hours. Serves 8.

If you prefer to bake it in the oven, follow the basic recipe, and place mixture into a lightly greased baking dish, and then into a larger pan of water about 2 inches deep. Bake @ 350 degrees for 35 to 45 minutes or until golden brown. Top with whipped cream,  or if you want a little added touch of decadence, serve with my rum sauce. (recipe below)

Rum Sauce

1/2 stick butter

1/2 cup sugar

1 egg yolk, beaten

2 tbs.'s water

2 tbs.'s dark rum

Melt butter in saucepan. Add the sugar, egg yolk, and water. Bring to a boil and cook on a full boil for 3 minutes, stirring constantly, until sugar dissolves. Remove from heat and add the rum. Strain and serve over bread pudding. Fab!

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Bayou Boogie

Here's a little clip that I took at a recent concert in River Ranch. Wayne Toups was rockin' the crowd and there was a whole lotta dancin' going on. Crank it up for this one and let the good times roll, cher!

Cajun Labor Day Menu

With the last big holiday weekend of the summer coming up, I've been tweaking my menu for our annual Labor Day cook out. Believe me when I tell you, cher, that they are all sinfully delicious and totally worth the calories!  Here's what I have so far, but will be adding more as I go along. Bon appetit!

Appetizers

Spicy Sausage Stuffed Mushrooms

2 (16 oz.) cartons fresh baby bella mushrooms, washed, with stems removed
1/2 lb. fresh ground sausage
1 small onion, finely chopped
2 tsp.'s minced garlic
1 jalapeno pepper, diced
2 tbs's. fresh parsley, chopped
1 tsp. Creole seasoning
2 (3 oz.) pkg.'s cream cheese, softened
1/4 cup seasoned breadcrumbs
1/2 cup shredded cheddar cheese

Brown sausage with Creole seasoning in a large heavy skillet, stirring often, until no longer pink. Drain excess oil and set aside. Reserve 2 tbsp.'s sausage drippings in skillet and add onions, garlic, and jalapenos. Saute over medium heat for about 8 to 10 minutes. Remove from heat and stir in sausage, breadcrumbs, parsley, and cream cheese and blend well.

Spoon sausage mixture evenly into mushroom caps and place on a lightly greased cookie sheet. Sprinkle cheese over top of each stuffed mushroom. Bake in a preheated 350 degree oven for 15 minutes or until cheese is melted. Makes 3 dozen. Divine!

Spicy Cajun Crab Dip

Grilled Favorites

Spicy Cajun Shrimp Skewers

   
Cajun Andouille-Pepper Kabobs

1 pkg. Andouille sausage, (or other smoked sausage), sliced

1 each, green, red, and yellow bell pepper, seeded, cut in halves, then quartered

1 onion, cut in half, then quartered

1 tbs. Cajun seasoning

Skewers

Place a pepper of each color on a skewer and alternate with sausage and onions. Repeat. Cook directly on grill on medium heat for about 10 to 15 minutes, on each side.



Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Sides

 Deviled Egg Potato Salad

Creole Summer Salad

Spicy Creole Jambalaya

Cajun Style French Bread

Desserts

Chocolate Praline Brownies

 Bananas Foster Bread Pudding

Wishing all of you a very happy holiday weekend! Merci beaucoup for passing by!

Cajun Father's Day Faves

It's that time again to honor our fathers and show them how much we love and appreciate them. He will just love these rib-eye steaks and bourbon glazed shrimp,  along with a few scrumptious sides and desserts. And all are sinfully delicious and easy to prepare, cher. Bon appetit! 
 
Grilled Cajun Rib Eyes

4 (8 inch) Rib Eye steaks
Worcestershire sauce
Cajun Steak Rub
1/2 cup smoky paprika
1/3 cup salt
1/3 cup garlic powder
1/3 cup onion powder
2 tbs.'s dried thyme
2 tbs.'s dried oregano
2 tbs.'s black pepper
2 tbs.'s cayenne pepper
 
Combine all ingredients in food processor and pulse until well blended. Place any unused rub in an airtight container and use for up to 3 months.

Place 4 steaks in a shallow 13 x 9 inch pan. Rub the Cajun rub into the meat on both sides. Sprinkle generously with Worcestershire sauce on both sides and cover and let sit at room temperature, for 30 minutes. Preheat grill on high heat and place steaks directly on grill and close lid.  Grill for 6 minutes, on each side for medium rare, and to 8 minutes on each side, for medium. Baste with BBQ sauce, if desired. Always use tongs to turn steaks, to keep juices in. Out of this world, cher!

Grilled Bourbon-Glazed Shrimp Skewers

1 lb. (24 count) large shrimp,
peeled and deveined

1 tsp. olive oil
2 tsp.'s minced garlic
4 tbs.'s butter, cut into pieces
1 tsp. Worcestershire sauce

1 tbs. Cajun seasoning
Few shakes Tabasco
2 tbs.'s bourbon
 
Season shrimp with Cajun seasoning. In a small saucepan, heat oil over medium heat. Add the garlic and stir until golden. Remove from heat and add bourbon, Worcestershire and Tabasco. On low heat,  add butter gradually, until glaze forms. Place shrimp on skewers and brush with bourbon glaze. Grill on medium heat about 5 minutes on each side. Baste shrimp often. 
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 Loaded Baked Potato Casserole

3 lbs. red potatoes, peeled and cubed

1 tsp. salt 

6 hard boiled eggs, peeled and chopped 

6 slices bacon, cooked, drained and crumbled 

1 bunch green onions, including tops, sliced

 1 cup shredded cheddar cheese 

 4 oz.'s  light sour cream

  1/2 cup light mayo

  2 tbs.'s Creole mustard

  1 tbs. or more Cajun seasoning

Add salt to a large pot of water, add potatoes and bring to a boil, and boil for 13 to 15 minutes or until tender. Drain and transfer to a large baking dish or oven proof bowl.

Sprinkle potatoes with Cajun seasoning and mix well.. In medium bowl, combine sour cream, mayo, and mustard, and a few good shakes of Tabasco.

Add chopped eggs and stir until blended. Add the egg mixture to the potatoes and mix until well blended. Top with shredded cheese, green onions, and bacon.

Bake in a preheated oven for 10 to 15 minutes, or until cheese melts. Divine!
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Creole Summer Salad w/ Tabasco Vinaigrette

2 cucumbers, washed and diced

1 carton cherry tomatoes, cut in half

1 onion, chopped

1 bell pepper, chopped

1/2 cup Spanish olives

1/4 cup fresh parsley, chopped

Combine all ingredients in a large salad bowl and chill for several hours.
 
Tabasco Vinaigrette

1/4 cup white wine vinegar

1 tbs. Creole mustard

1 tsp. Tabasco sauce

1 tsp. crushed garlic

1/2 tsp. salt

1/2 cup olive oil

Combine first six ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined. Combine with salad and chill for one hour and serve.
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 Garlic-Herb Bread

1/2 cup butter, softened

2 tbs.'s fresh parsley, chopped

1 tsp. dried thyme

1 1/2 tsp.'s minced garlic

1/2 tsp. salt

1/2 tsp. Cajun seasoning

1 (16 to 18) ounce French baguette

In small bowl, combine butter, parsley, garlic, salt, and Cajun seasoning. Slice baguette into 1 1/2 inch slices, without cutting through bottom. Spread butter mixture evenly in between slices. Wrap baguette in heavy duty foil and bake in a preheated 350 degree oven for about 15 minutes. Fab!
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And for dessert, why not treat Dad to this heavenly, Chocolate-Praline Cake. Sinful, cher!

 Or this fabulous Lemon Icebox Pie.




Wishing all of you a very Happy Father's Day! Merci beaucoup for passing by!

Creole Summer Garden Sides + More Zydeco Fun

With local homegrown produce so abundant right now, I can't stop making these wonderful summer side dishes. They are very easy to make and can easily be converted into a main course, with the addition of cooked shrimp, chicken, or ham. They are fabulous and guaranteed to please your family and guests and perfect for your Fourth of July celebration. Bon Appetit!

Creole Garden Pasta Salad w/ Mustard Vinaigrette

8 ounces favorite pasta, cooked according to package directions
2 tbs.'s olive oil
2 cloves garlic, thinly sliced
1 onion, chopped
1 medium zucchini, diced
1 medium yellow squash, diced
1/2 cup each,  green and red bell pepper, chopped
1 cup Creole cherry tomatoes, cut in half
1 small can sliced black olives
1 jalapeno pepper, seeded and chopped
1/2 cup freshly grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, chop the veggies. Place cooked and drained pasta in a large serving bowl.

 In large skillet, heat olive oil and saute onions, garlic, jalapeno, and bell pepper, for 5 minutes. Add zucchini and yellow squash, and saute for 3 more minutes. Add tomatoes and saute for 2 more minutes. Remove from heat and add olives.

Transfer veggie mixture to pasta bowl and toss well. Make the vinaigrette. (recipe below)

Creole Mustard Vinaigrette

2 green onions, white parts only , finely chopped

1/8 cup white wine vinegar

1/4 cup olive oil

2 tbs.'s Creole or Dijon mustard

2 tsp.'s minced garlic

3 tbs.'s fresh parsley, chopped

Salt to taste

1/2 tsp. black pepper

1/2 tsp. Creole or Cajun seasoning

In small bowl, combine green onions, vinegar, mustard, salt, and seasonings. Slowly whisk in the oil and mix well.  Pour dressing over pasta mixture and toss to coat. Cover and refrigerate for 1 to 3 hours. Top with Parmesan cheese before serving. Fab!

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Creole Garden Veggie Rice

4 ears fresh corn,  grilled or boiled

1 1/2 cups cooked rice

1 cup Creole cherry tomatoes, cut in half

1/2 cup fresh basil leaves, chopped

1 small red onion, chopped

1 jalapeno pepper, thinly sliced, optional

1 tsp. Cajun seasoning

2 tbs.'s red wine vinegar

2 tbs.'s olive oil

Salt and pepper to taste

When corn is cooled, cut off cob in planks.  Combine rice, tomatoes, onions, basil, and jalapeno pepper. Toss gently and top with corn. Combine the seasoned oil and vinegar and drizzle over top and sprinkle with a little more Cajun seasoning.  Heat in a preheated 350 degree oven for 10 to 15 minutes. This really makes the flavors pop!  Out of this world! 

For my Cajun Grilled Corn on the Cobb recipe,  click here.

 

Serve with my Spicy Creole Cornbread. Click here for the recipe.

I'll be sharing these at Tasty Tuesday's , These Chicks Cook, What's Cooking Wednesday, Cast Party Wednesday, and Full Plate Thursday.

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And for a little more Zydeco fun, here's a little clip of Horace Trahan and the Ossun Express rockin' the crowd with his hit song, " I Done Got Over". One of Cajun country's favorite dance bands, they never fail to get you movin'! Give it up and let the good times roll, cher!

Hope that ya'll are having a wonderful week! Merci beaucoup for stopping by!

Spicy Seafood Jambalaya

Here's another Cajun fave that is perfect for any occasion and guaranteed to please your family and guests. The succulent combination of the seafood , tomatoes, and the trinity, blended with a spicy garlic, tomato sauce and rice is out of this world! It's like a scrumptious seafood jambalaya, with a twist. Serve with a fresh summer salad, cornbread , and a nice glass of white wine for a wonderful meal. Bon appetit!

Spicy Seafood Jambalaya

2 tbs.'s olive oil

1 lb. medium shrimp (peeled and deveined)
1 lb. lump crab meat
1/2 cup, each, of "the trinity", (onions, celery, and bell peppers), chopped
1/4 cup fresh parsley, chopped
3 cloves of garlic, minced
2 bay leaves
2 cups seafood  stock
1 can Rotel diced tomatoes and green chilies, drained
1 small can tomato sauce
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce
3 cups cooked rice
1/2 cup freshly grated Parmesan cheese

And sometimes, I will add a half pound of sliced Andouille sausage, or during the season, I will add some crawfish tails in the mix, too. Yum!

Place the seafood in large bowl and season to taste with Cajun seasoning, and set aside. Chop the veggies, garlic, and parsley. In a large heavy pot, saute the trinity in the olive oil, for 5 minutes.

Add tomatoes, tomato sauce, stock, Worcestershire sauce, bay leaves, and 1 tsp. Cajun seasoning,  stir, and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
Add  shrimp and crab meat, and stir, and simmer for 5 more minutes. Add parsley,
and remove from heat, cover and let stand for 10 minutes.

Remove bay leaves,  add cooked  rice, and blend gently until well combined. Transfer to a 13x9 inch,  buttered baking dish and bake, cover with foil, and bake in a preheated oven at 350 degrees for 20 minutes. Uncover, and sprinkle evenly with Parmesan cheese and bake for 5 to10 more minutes or until cheese melts. Cest bon, cher! Fab!

Pairs well with my Creole Summer Salad, w/ Tabasco Vinaigrette. Click here to see recipe.

And Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a 9 inch, buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean. Melt in your mouth, good!

I'll be sharing these at:

 Let's Do Brunch ~ What's Cooking Wednesday ~ These Chicks Cooked 

Cast Party Wednesday ~ Full Plate Thursday ~ Show and Tell Friday ~ Fresh Food Friday 

Many thanks to all of my new followers! Please leave me a comment, so that I can visit you. 

Hope you're all having a wonderful week! Merci beaucoup for stopping by!

Creole Tomato Garden Faves + Bayou Boogie

One of the best things about summer is eating fresh, homegrown tomatoes from the garden. This year I have been growing Creole tomatoes and cherry tomatoes in containers on my patio and preparing them in many different ways. They have done quite well since we have had regular rainfall, this summer. Here are two of my favorite recipes. The shrimp stuffed Creole tomatoes are out of this world, and the cornbread and tomato salad is fab and so easy to make.  Enjoy! Bon appetit!

Shrimp Stuffed Creole Tomatoes

4 medium tomatoes

1 lb. medium, cooked/boiled shrimp, chopped

1 lemon, cut in half

1 tsp. to 1 tbs. Cajun seasoning

1/2 cup each, onion and bell pepper, diced

1/2 cup Spanish olives, chopped, (optional)

1 tsp. crushed garlic

2 tbs.'s fresh parsley, chopped

1/2 cup light mayo

1 tbs. Creole or Dijon mustard

1 tbs. ketchup

Few shakes of Tabasco

Core tomatoes, scoop out centers, and chop and place in a large bowl. Chop onion, bell pepper, olives, and parsley, and add to the bowl. Add shrimp and squeeze lemon juice over shrimp-veggie  mixture, mix well, and season with Cajun seasoning.

 In separate bowl, mix garlic, mayo, mustard, ketchup,  and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly.  Place shrimp mixture in tomatoes and chill until ready to serve.

 For my Spicy Boiled Shrimp recipe, click here.

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 Southern Cornbread and Tomato Salad

3 cups leftover cornbread, cubed

1 tablespoon unsalted butter
1 pint mixed cherry tomatoes, halved
or 2 cups chopped tomatoes
1 medium red onion, diced
1 green or red bell pepper, diced
2 stalks celery, diced
1/4 cup fresh parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon cane syrup
1 tbs. Cajun seasoning

Melt butter in heavy skillet and add cornbread.  Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard, like croutons. These are also great in any kind of soup or salad.
 

Remove from oven and set aside until cool. Whisk together olive oil, red wine vinegar, mustard,  and cane syrup. Salt to taste. In a large bowl, toss cornbread with Cajun seasoning, tomatoes, onion, bell peppers, and parsley.  Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

For my Spicy Cajun Cornbread recipe, click here.

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I am sharing these at ~

Potpourri Friday @ 2805 
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms. EnPlace

Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin' the crowd at Cajun Palms RV Resort in Henderson, Louisiana. Grab a cold one and let the good times roll, cher!