Saturday, February 10, 2018

Cajun Mardi Gras Favorites

It's time for Mardi Gras, cher, and time for some of the best eats of the year. King cake parties, before and after parade parties, lavish Mardi Gras balls, BBQ, crawfish boils, and the list goes on and on! Just one big party! Here are a few of my favorite Mardi Gras "must haves". Out of this world! Enjoy!

  (click on titles to view recipes)

Spicy Cajun Crab Dip
 Mardi Gras Jambalaya
 Creole Shrimp Pasta Salad

 Spicy Cajun Crawfish Cakes

1 lb. fresh crawfish tails

2 tbs.'s mayo

1 tbs. Creole or Dijon mustard

1/2  tsp. Tabasco sauce

1 bunch green onions, chopped

1/4 cup fresh parsley, chopped

1 tsp. or more, Cajun seasoning

1 cup saltine cracker crumbs

1 cup seasoned bread crumbs

2 tbs.'s olive oil

In large bowl, combine all ingredients, except oil and breadcrumbs and mix well. Roll in breadcrumbs, shape into 8 patties, and chill for 30 minutes. Heat oil, in large nonstick skillet, and cook over medium heat for 3 to 5 minutes on each side, or until golden brown. Drain on paper towels. Serve with my Creole Tartar Sauce. (recipe below)

Creole Tartar Sauce

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic 1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill. Fab!

And by popular demand.

Creole Potato Salad

Cajun BBQ Shrimp

King Cake Bread Pudding

Have a safe and Happy Mardi Gras, Ya'll! Merci for passing by!

Saturday, February 3, 2018

Cajun Party Dip Faves

With two of my favorite parties coming up in the same week, I've been busy making dips for either my own parties or other parties that I'm going to. Here are a few more of my favorite dips that are Cajun "must haves" for your Super Bowl or Mardi Gras parties. Cest bon, cher! Bon Appetit!

Spicy Creole Guacamole

3 ripe avocados, peeled and pitted
1 small (8 ounce) can, Rotel tomatoes with green chilies, drained
1 small onion, minced
1 tbs. chopped cilantro
1 tbs. fresh lemon juice
1/2 tsp. sea salt

Mash avocados in a medium bowl. Stir in tomatoes, onions, lemon juice, salt, and mix well. Cover and chill until ready to serve.

Creamy Crawfish Dip

1/2 lb. peeled crawfish tails
1 tsp. minced garlic
1/2 cup chopped pickled jalapenos
1 small red bell pepper, chopped
1/2 cup green onions, sliced thin
1 cup Pepper Jack cheese, grated
2 ounces Parmesan cheese, grated
2 tbs.'s white wine
1 tsp. Tabasco sauce
1/2 tsp. salt
8 oz.'s cream cheese, softened

Combine all ingredients except the Parmesan cheese in  large bowl. Mix gently and spoon into a medium sized, buttered casserole dish. Sprinkle the Parmesan cheese evenly over top and bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Let sit for 5 minutes before serving. Fab with mini croissants!

Baked Muffaletta Dip

1 8 oz. package cream cheese, softened
1 cup cooked ham, cubed
1 cup provolone or mozarella cheese, cubed
1/2 cup red onion, chopped
1/2 cup red bell peppers, chopped
1 6 oz. jar Spanish olives, chopped and drained
1 small can sliced black olives, drained
1 or 2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
1 tbs. fresh parsley, chopped

Combine all ingredients in large mixing bowl. Spoon into a 9 inch pie plate and bake in a preheated 350 degree oven for 25 to 30 minutes. Garnish with chopped parsley and serve with crackers or toasted baguettes. (recipe below)

Toasted Baguettes

1 French baguette
4 tbs.'s butter, melted
1 tsp minced garlic
1 tbs. chopped fresh parsley

Slice baguette diagonally into 1/2 inch slices. Combine melted butter, garlic, and parsley, and brush mixture on top side of bread. Bake @ 325 degrees for 5 minutes. Turn and brush other side and bake for 3 more minutes.

For my Super Bowl Menu, click here.

For more of my Super Bowl recipes, click here.

And don't forget the King Cake

Happy Super Bowl Sunday, ya'll!

And if it's Super Bowl Sunday, can Mardi Gras be far behind? Stay tuned for my Mardi Gras faves. Merci beaucoup for stopping by!

Saturday, December 16, 2017

Cajun Holiday Party Faves

With the holidays right around the corner, I wanted to share a few of my favorite holiday party buffet recipes. Perfect for all of your parties and gatherings and guaranteed to please your family and friends. Cest bon, cher!

Bon Appetit!


Cajun Crab Dip 

Crawfish Spinach Bread Bowl

 Main Course

Cajun Baked Ham w/ Sugarcane-Bourbon Sauce




Spicy Crawfish Cornbread

2 cups yellow cornmeal
1 tsp. salt
3 tsp.'s. baking powder
1/2 tsp. baking soda
1 small onion, chopped
1/2 cup bell peppers, chopped
1/4 cup jalapenos, seeded and chopped
1/4 cup fresh parsley, chopped
1/2 cup vegetable oil
4 eggs
1 cup milk
1 (15 oz.) can cream-style corn
1 cup shredded cheddar cheese
1 lb. peeled crawfish tails or small shrimp
1 tsp. Cajun seasoning

Stir together cornmeal,  baking powder, baking soda, and salt,  in large bowl. In another bowl, beat the eggs and mix in the onions, peppers, vegetable oil, milk, cheddar cheese, cream style corn, jalapenos, crawfish or shrimp, and Cajun seasoning. Combine the mixture with the dry ingredients and place in a buttered 10 inch baking dish or cast iron skillet.  Bake in a preheated 350 degree oven for about 45 to 50 minutes or until golden brown and a knife comes out clean.


Easy Kahlua Cake w/ Chocolate-Rum Glaze

1 box of dark chocolate cake mix
1/2 cup vegetable oil
1 (4 ounce) package of chocolate fudge pudding mix
4 eggs
1 cup brewed Community coffee, cooled
1/2 cup Kahlua
1 cup chopped pecans, for garnish

Mix all ingredients in a large mixing bowl and beat for 4 minutes on medium speed. Transfer batter into a lightly greased bundt pan and bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Cool for 15 minutes and then drizzle with glaze and garnish with pecans. Fab!

 Chocolate-Rum Glaze

1 cup dark brown sugar
1 stick butter
1/4 cup rum
1/4 cup water

Melt butter in medium saucepan.  Add brown sugar, rum, and water, and bring to a boil. Cook, stirring constantly for 1 minute or until thick.  Punch holes in cake and pour glaze evenly over cake.

For more of my holiday desserts, click here.


Peppermint Martini

 First prepare the glass.

Dip rim of martini glass in white crème de cacao and swirl several times in a plate of crushed candy canes.

 2 oz. vodka
1 oz. white creme de cacao

1 oz. peppermint schnapps
1/2 cup crushed ice
Candy canes

Combine vodka, creme de cacao,  and schnapps over ice in shaker. Shake well and strain into prepared martini glass. Garnish with a candy cane.

 For more fabulous Cajun Christmas drinks, click here.

Cheers and Happy Holidays, Ya'll!

Saturday, October 14, 2017

Pecan Pie Bread Pudding + Festival Preview

Here's a luscious Cajun treat that's just out of this world and guaranteed to please your family and guests.  The delicious taste of Pecan Pie in a yummy bread pudding. And for a little bit of extra decadence, top with my bourbon whipped cream! (recipe below)  Cest bon, cher! And don't worry about the calories. You can always dance them off!

 Pecan Pie Bread Pudding w/ Bourbon Whipped Cream

16 ounce loaf of day old French bread, torn into pieces
1 cup pecan pieces
6 large eggs
1 cup light brown sugar
1 cup light corn syrup
1 cup half and half
2 cups milk
5 tbs.'s butter, melted
1 tbs. vanilla extract
1/2 tsp. salt

Tear bread into 2 inch pieces in large bowl. Add pecans and toss well. Transfer to a buttered 9 x 13 baking dish and set aside.

 In a large mixing bowl, beat the eggs and brown sugar for about 4 minutes on medium. Add the vanilla extract and mix for 1 minute.

Add the corn syrup, half and half, milk, melted butter and salt and mix on low until combined. Pour mixture over bread, pressing down to coat and let stand for 1 hour.

Place baking dish in a larger roasting pan, filled with 2 inches of water and bake in a pre-heated 350 degree oven for 45 to 50 minutes, or until a knife comes out clean.

 Bourbon Whipped Cream

1 pint heavy whipping cream
1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form, (about 4 minutes)

 Festival Preview

 It's time once again for my favorite festival, Festival Acadiens et Creoles. This year's festival will host 5 music stages and dozens of booths at the Bayou Food Festival, packed with tons of sinfully delicious Cajun and Creole delights. Guaranteed to be a total blast!

Here's a little clip that I took at last year's festival of the nitty-gritty dancin' going on at the Salle de Danse, better known as the Boomer Tent.

For a complete schedule, click here.  Let the good times roll, cher! 

Saturday, June 17, 2017

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. 
 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!

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.
 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!

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!

Saturday, May 27, 2017

Bayou Bourbon Burgers + Cook Out Menu

Here's a Cajun fave that is bursting with spicy flavors and will have your family and guests coming back for more and begging you for the recipe, cher.  These sinfully delicious burgers are so easy to make and just perfect for your Memorial Day celebrations and summer cookouts. I've also included my Memorial Day cookout menu with links to each scrumptious recipe.
Bon appetit!

Bayou Bourbon Burgers

2 lbs. lean ground beef
1 tbs. Tabasco sauce

1 tbs. liquid smoke
2 tbs.'s minced garlic

1/2 cup onions, finely chopped
1 or 2 jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
1 tsp. salt

6 large burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours. Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Baste before and after with my Bourbon BBQ Sauce, (recipe below), turning once, halfway. Baste buns with melted butter and grill to the side for 5 minutes to toast. Garnish with your favorite toppings.

Bourbon BBQ Sauce

1/2 cup brown sugar
1/2 cup bourbon
2 cups ketchup
1/2 cup cane syrup
1 tbs. Creole mustard
1 tbs. Liquid Smoke
1 tsp. Tabasco sauce
2 cloves garlic, minced
3 tbs.'s onion, minced

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.

Cajun Style French Bread

Frozen Pina Coladas

1 1/2 oz. light rum
2 oz. cream of coconut
4 oz. pineapple juice
1 cup fresh frozen pineapple chunks
1 cup crushed ice

Place all ingredients in blender and blend until smooth and creamy! Serve in your favorite cocktail glass and garnish with a pineapple wedge.

Enjoy and have a Happy Memorial Day, Ya'll!
Merci beaucoup for stopping by!