Another Fabulous Cajun Weekend !

It's Friday and that means it's time for the weekend and some good ole Cajun fun! Since getting off from work at noon on Friday's is a tradition in Lafayette, for many, the fun starts with a fabulous Cajun lunch at one of our, over 300 wonderful restaurants, and that number doesn't include fast food. Today's pick was Dwyer's Cafe', in downtown Lafayette. T.G.I.F., cher!

Dwyer's is a landmark in Lafayette and has been serving up delectable Cajun cuisine for over 40  years! Their delicious daily buffet is always tempting , but I was in the mood for a shrimp poboy, after sticking to my veggie diet all week. Oh cest bon, cher!

And for those of you who's mouths are watering over this scrumptious looking poboy, I am re-posting my Shrimp Poboy recipe for those of you who might want to make one of these at home or add it to your Cajun recipe file. And please try my Poboy Spread recipe, too!

Marguerite's Creole Poboy Spread

Combine:

1/2 cup light mayo

1/4 cup creole or dijon mustard

1 tbs. ketchup
1 tbs. pickle relish

1 tbs.. horseradish

few shakes sea salt

few shakes Tabasco

Stir until well blended and chill for 30 minutes, while frying shrimp.

Fried Shrimp Poboys

1 lb. large, peeled and diveined shrimp (24 ct.)
1/2 tsp. cayenne pepper, combined with 1/2 tsp. black pepper
4 eggs
1 cup Pet milk
1/4 tsp. salt
2 cups flour
2 cups fine French bread crumbs
Vegetable oil for frying

2 loaves French bread, 2 tomatoes, sliced, shredded lettuce, Creole poboy spread

Season shrimp with the pepper, rubbing on all sides.
In shallow bowl,whisk the eggs, then add the Pet milk and the salt.
Spread the flour on one cookie sheet and the bread crumbs on another.
Roll shrimp in the flour, then in the egg mixture.
Then roll the shrimp in the breadcrumbs.
Arrange on large platter and chill for 15 minutes.

Place vegetable oil about 3 inches deep in a large, heavy skillet. Heat until oil reaches 375 degrees. Deep fry the shrimp, in batches, turning after 3 minutes, on each side or until golden brown. Drain on paper towels.

Brush inside of each loaf with my Creole Spread, and add lettuce and tomato. Arrange, 12 on each poboy and cut in halves. Serves 4 Enjoy!

 ********

T.G.I.F.

Then tonight I will be joining friends at Downtown Alive for the weekly T.G.I.F Block Party and an awesome concert at Parc International . The infamous Cowboy Mouth will take the stage around 6:00 pm. If you've never seen this hard rockin', high energy band, you're in for a treat!

Tomorrow afternoon, we'll be tailgating at Cajun Field, and rooting for the Ragin' Cajuns when they take on Middle Tennessee. Game time 6:00 pm. Geaux Cajuns! There will be scrumptious food galore, with tons of gumbo, jambalaya, chili, and a whole lotta grilling going on! Woo Hoo!

And on Sunday, we'll be heading over to the Sugarcane Festival in New Iberia for a bon' ton' and MORE delectable Cajun food, great live Cajun and Zydeco music, and lots of festivities! Come on out and get into the festival spirit and enjoy everything that this festival has to offer. For a complete schedule, click here.

What are your plans for the weekend ? Whatever they include, I hope that ya'll have a fantastic, fun-filled time! Cheers and merci beaucoup for stopping by!