It's Festival Time!

It's festival time, again, in Acadiana, and this weekend is no exception. With fall right around the corner, the harvest celebrations have begun. Here are my festival picks for Labor Day weekend. Allons, cher'

If you're looking for a good festival, and you love Zydeco Music, then you need to check out the The 2008 Southwest Zydeco Festival. This year's festival will be held on Sat., August 30, from 10:30 a.m.-1:30 a.m., (that's right, 14 straight hours of Zydeco music! on Hwy. 167 North) , in Plaisance, La.

New to this year's line up will be The Lost Bayou Rambler's with their bayou sounds and traditional Cajun music. The festival will be held at the Southern Development Foundation farm, eight miles north of exit 23 off of I-49. Don't miss the kick off dance on Fri. night, at 9:00 p.m. at Slim's Y-Ki-Ki Club, in Opelousas. For a complete schedule of performances and activities go to www.zydeco.org

Another great festival, this weekend , is the Louisiana Shrimp and Petroleum Festival. Morgan City plays host to the oldest harvest festival with Cajun, zydeco, swamp pop, rhythm and blues, and country music. Lots of delicious gulf shrimp for the shrimp-a-holics among us, including a shrimp cook off and the traditional blessing of the fleet. Fireworks, an arts and crafts display, and a children's village round out the festival.

For more information, visit www.shrimp-pertrofest.org

Downtown Alive Turns 25!

The 2008' schedule for the, 25th Anniversary, fall concert series for Downtown Alive has been announced. Every Spring and Fall, for the past 25 years, people have been flocking to downtown Lafayette, every Friday evening, to enjoy the best in Cajun, Zydeco, Rock and Roll, and Swamp Pop music.

Delicious food and cold beverages are sold for those opting to go straight from work. And especially for those who work up an appetite, while dancing at the fais do do, (street dance) This year's line up features Rockin' Dopsie, Jr., who will play the season opener on September 5th, just as his father, Rockin' Dopsie, Sr. did , for the fall 1983 series. Other picks are also a throwback to the early years of DTA, including Zachary Richard on October 10th and BeauSoleil on November 21st. New, this year will be a Boudin Cookoff, on October 25.

For more information, go to, www.boudincookoff.com As a seasoned DTA goer, I highly recommend that you to come on down to DTA, for great music, great food, and a great time. You never know who you'll run into! Laissez les bon temps rouler!

20th Annual LeCajun Music Awards and Festival

Scattered thunderstorms did not dampen the spirit of those who attended the 20th Annual LeCajun Music Awards and Festival at Blackham Coliseium, in Lafayette. The two day event drew a record crowd with the awards ceremony on Friday evening and twelve straight hours of the best Cajun music and dancing on Saturday.

The highlight of the festival was when world renowned accordionist, Wayne Toups, and Jackie Callier, winner of countless Cajun music awards, and accordion master, Walter Mouton ALL took the stage, at the same time! Incredible, awesome, unbelievable, are just a few words to describe this show. To see photos of this event, go to www.theadvertiser.com

And the Winners Are:
Accordionist of the Year-- Kira Viator
Fiddler of the Year--Joel Savoy
Female Vocalist of the Year--Kira Viator
Make Vocalist of the Year--Ivy Dugas
Best First CD--Don Montoucet
Best Album/CD of the Year--Stickin' to My Roots, Kira Viator
Song of the Year--Jolie Cadienne, Ivy Dugas
Band of the Year--Jackie Callier and Cajun Cousins
People's Choice Award--Jackie Callier and Cajun Cousins

Mama's Seafood Gumbo

Mama's Seafood Gumbo

(Cest bon, cher!)

Ingredients:
2/3 cup flour
3/4 cup vegetable oil
1/2 cup each, of "the trinity"
2 tsp.'s Tabasco sauce
2 Tbls.'s Tony's Creole Seasoning
3 bay leaves
3 qt's warm water
Salt to taste
1/2 cup sliced green onions
1 1/2 lbs. peeled shrimp
1 lb. lump crab meat
1 pint oysters
Gumbo file' powder

First, you make a roux. In a large heavy pot, on med.-low heat, mix the flour and oil, and stir constantly, scraping bottom often. Will get frothy, then thicker. Continue stirring until roux is med. brown in color. (about 10 minutes) Add 1/2 cup each of " the trinity" (chopped onions, celery, and bell peppers ) Stir for 1 minute and add 1 1/2 quarts of warm water.

Mix thoroughly, add seasonings and turn heat down to low and simmer (covered) for 15 minutes. Add 1 1/2 quarts of warm water, bay leaf ,and 1 1/2 lb.'s peeled shrimp, and simmer for 30 minutes. Add 1 lb. lump crab meat and simmer for 15 minutes. Add 1 pint of oysters and simmer for 10 minutes. Garnish with chopped green onions and file' powder.
Serve in gumbo bowls with hot rice and potato salad. Serves 6 Bon Appetite'!

Cajun Supermarket :: Your One Stop Cajun Shop!

Cajun Summer Fun

After we had our pot of coffee and crawfish omlette, we set out to find some fun this afternoon. We headed over to Whiskey River Landing, on Levee Rd., in the town of Henderson, La. Whiskey River is a boat landing on the beautiful Atchafalaya Basin, as well as a popular dancehall and bar. There is a beautiful view of the basin from the dance floor.

 

Their Sunday afternoon dances host some of the best bands and dancers, anywhere. Today's band was Geno Delafose and French Rockin' Boogie who entertained the packed crowd with highly seasoned Cajun and Zydeco music. By the end of the 4 hour dance, the dance floor was so crowded that the patrons took to dancing on the bar and anywhere else they could find to dance!


And all that dancing worked up an appetite, so we drove back down the Levee Rd. and stopped in to eat at Pat's Fisherman's Wharf and Restaurant. Fresh seafood entrees including , a fried seafood platter and seafood gumbo were delectable and highly recommended. No room for dessert, this time. Besides, there was a band starting to play in Pat's nightclub which has the biggest dancefloor in Louisiana. Who could resist the sounds of The Foret Tradition, a traditional Cajun band with a following of their own. So, more dancing to work off that big dinner and more fun. Cest toi !

Cajun Hangover Cure

Yes, it's the weekend, and if you're lucky enough to have partied until the wee hours, you'll probably need a little something besides your pot of coffee to get going the next morning. This spiced up Bloody Mary is guaranteed to do the trick . Cheers!

Substitute Absolut Peppar for your usual stuff
64 oz. tomato juice
1 Tbsp. horseradish
1 tsp. steak sauce
1 Tbsp. Worcestershire sauce
1 Tbls. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug or pitcher. Garnish with celery tops and small onions.

Let the Good Times Roll!

Festivals in Southwest Louisiana, also known as Acadiana, are just as much a part of daily life, as good music and good food. They are held year round, each with it's own theme. Mardi Gras in Lafayette, in February, is a huge, one- of- a- kind party, lasting several weeks. With it's many parades and lavish Mardi Gras balls, it is one of the best parties anywhere.

Festival International de Louisiane, held in downtown Lafayette, each April , celebrates music, art, and food and plays host to performing, visual, and culinary artists from all over the world. The five day festival attracts thousands upon thousands of visitors, all looking to take part in the 6 music stages and the delectable cuisine, and many other multi-cultural activities.

Festival le Acadiens', also held in Lafayette, is a grand celebration of the Acadian French culture. Mark your calendar for October for this three day festival which features the best in Cajun cuisine and has been dubbed "A Cajun Woodstock". They are all an absolute blast! Hope to see you there!

One of Those Days

Have you ever had "one of those days"? Sure, everyone has them. I was out doing a little shopping this afternoon and when I got back in my car, it wouldn't start. I made several calls, for help, but no one was available. Fortunately, I was right in front of two restaurants, so while I was waiting for the tow truck, which was 1 1/2 hours, I had a nice little lunch and called everyone I could think of.

By this time, I was wishing that I had bought that Blackberry. I kept hoping that a man with a big truck who knew how to fix cars would pop up. No such luck. When the tow truck guy finally arrived, I had to ride with him to the mechanic's shop. There I left a note for the mechanic and hid the key under the mat, in the back seat. This way, I wouldn't have to get up at 7:00 am to bring him the key.

By this time, I was hot, tired and thristy and had to ask the tow truck guy for a ride home, too. Since I didn't want him to know exactly where I lived, I asked him to drop me off a few blocks away. Well, as soon as I walked about a half block down, it started to rain hard, then very hard.

And, of course, my umbrella was in my car. So when I arrived home, soaking wet, what else was there to do except take a nice hot shower and have a glass of wine or two and be thankful that I was alive. Cie la vie!

Easy Red Beans and Sausage

Here's a spicy Cajun favorite that is so easy to make. I got the recipe from watching the chef at the Blue Moon Saloon. Simple, yet delicious! Cest' Bon!

Easy Red Beans and Rice

Ingredients
1 pkg. Andouille sausage (sliced)
2 lg. cans, Blue Runner brand, spicy creole red beans
1/2 cup each , chopped, of the "trinity" (onions, celery, and bell pepper)
1/2 tsp. Tabasco
1 tsp. Tony's Creole seasoning
2 cups cooked rice

Brown sausage in large Dutch Oven. Drain excess oil. Add the trinity and seasonings and stir, on med. heat about 10 min's, or until veggies are soft . Add a little water, if needed, and red beans. Stir well and simmer on low for another 40 minutes. Serve over hot rice. Serves 6.

Bonjour and Bienvenue!

Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and people with a joie de vivre, (love of life).You will learn about the Acadian French people and their culture, which has survived for hundreds of years, despite many obstacles and migrations. And best of all, you will learn how to prepare the world famous Cajun cuisine. Please post a comment or a suggestion. Merci beaucoup for stopping by!