Cajun Thanksgiving Faves + More Cajun Fun!

With only a little over two weeks until Thanksgiving, I've been tweaking my menu and have come up with a list of my family's "must have" faves. Of course, the list includes some of the time honored recipes handed down from my dear mother, aunts, and grandmother, and a few newer dishes, just to keep things interesting. I'll be adding more as the big day gets closer and will be posting lots more recipes, so stay tuned! 






Thanksgiving Menu, so far! (click on titles for recipes)

Cajun Smoked Turkey w/ Giblet Gravy *

Cajun Baked Ham w/Sugarcane-Bourbon Glaze

Jalapeno Cornbread Dressing * Creole Rice Dressing * Cajun Oyster Stuffing 

 Brandied Sweet Potatoes * String Bean Casserole * Cajun Corn Casserole *

  Sweet Potato Biscuits * Buttermilk-Sage Cornbread Muffins * 

Pumpkin Bread Pudding w/Chocolate-Bourbon Sauce* Grandma's Chocolate Cake *
Marguerite's Pecan Pie

All sinfully delicious, cher, but I wanted to share this fabulous sweet potato recipe that is one of my Dad's favorites. It's simple and easy and goes well with chicken, pork, or ham, too.
Bon appetit!

Brandied Sweet Potatoes

2 - 1/2 lbs. sweet potatoes, peeled and sliced

1/2 cup butter
1/2 cup brown sugar
1/4 cup cane or maple syrup
1/4 cup water
3 tbs.'s brandy
1/2 tsp. salt
1 tsp. cinnamon

Place sweet potatoes in large saucepan and cover with water. Bring to a boil and cook for 15 minutes, or until tender, but firm. Drain and set aside.

Melt the butter in a large skillet on low heat. Stir in the brown sugar, brandy, maple syrup, water, and salt and cook for 1 minute, stirring often. Add the sweet potatoes and stir gently to coat. Place in a buttered casserole dish, sprinkle with cinnamon and bake @ 350 degrees for 20 minutes, basting with sauce, half way through. ! Out of this world, cher!

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The Giant Omelette Festival

It was another great weekend in Cajun country, with beautiful Fall weather and loaded with lots of fabulous Cajun food, music, and fun! We headed over to Abbeville, on Sunday, for the 26th annual Giant Omelette Festival. The Confrerie d' Abbeville were cracking the 5,000 eggs for the giant omelette, when we arrived.

And the Tabasco dance troop was entertaining the crowd.

There was a fantastic musical line-up, arts and crafts show , and food booths galore!

This was my favorite booth of all! I couldn't resist a crab and shrimp pie and some crawfish fettuccini.

Then it was finally time to make the giant omelette, in a 12 foot skillet, set up in the middle of town. Fifty pounds of the Cajun trinity, butter and crawfish went into this one-of-a-kind omelette, which was then served to the crowd in bowls, in individual servings! Le bon mange!

Here's a little clip I took of the giant omelette being cooked with the Fa Tras Band, playing in the background. What a blast! Only in Louisiana, cher!

Hoping ya'll are having a wonderful week! Merci for stopping by!