Saturday, November 20, 2010

More Cajun Thanksgiving Sides + A Cajun Waltz

With Thanksgiving only a few days away, it's crunch time, and time to finalize the menu, complete the shopping, polish the silverware, and start cooking the make-ahead dishes! When you're having 23 guests, you really can't start soon enough! Here are a few of my family's favorite side dishes that will please your guests and have them begging for the recipe, cher! Bon Appetit!

 Cajun String Bean Casserole

2 lbs. fresh green beans, (trimmed and cut in half)
2 tbs.'s olive oil
4 strips bacon, fried crisp and crumbled
1/2 cup baby bella mushrooms, sliced
1/2 cup each onions, and red bell peppers, chopped
1 tbs. fresh thyme, chopped
1 tbs. Cajun seasoning, divided
Salt to taste
1 (8 oz) pkg. cream cheese, softened
1/2 cup milk
3 tbs.'s butter
1/2 cup coarse fresh bread crumbs
1/2 cup freshly grated Parmesan cheese

Place string beans in boiling water in a large stock pot and boil for about 8 minutes or until tender. Drain and transfer to a large bowl. Sprinkle with half of the Cajun seasoning.

In large skillet, saute the mushrooms, onions, thyme, and bell peppers in the olive oil until soft, remove from heat and set aside. In  large bowl beat the cream cheese and add milk and mix well. Add the vegetable mixture and mix well and transfer to a large buttered casserole baking dish.

Pour the cream cheese mixture over the string beans and stir gently to coat. In a small bowl, mix together the Parmesan cheese, bacon, and bread crumbs. Add the melted butter and mix well and spread evenly over string bean mixture.

Bake in a preheated 350 degree oven for 25 to 30 minutes or until golden brown and bubbly. Cest bon, cher! Serves 6

A fantastic alternative to the canned soup version! Enjoy!

Cajun Rice Dressing

1 cup onions, chopped fine
1/2 cup celery, chopped fine
1 cup bell pepper, chopped fine
2 tsp.'s minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 lb. chicken giblets, chopped (optional)
Salt and Tabasco, to taste
1/2 tsp.cayenne pepper
1/2 tsp. black pepper
2 tbs.'s Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
2 cups beef stock or broth
2 cups cooked rice

In heavy skillet, on medium heat, brown the beef, pork, giblets, salt and Tabasco, and cook, stir and chop with large spoon, until browned. Drain excess oil and add the trinity, (onions, bell peppers, and celery), garlic, and remaining seasonings and stir fry for 10 minutes. 

Add the Worcestershire sauce and beef broth, stir, cover, and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Divinely delicious! Serves 6

And here's another favorite dish that I've gotten a lot of requests for and even though it's already on my blog, I'm re-posting it here,  for those who don't have time to search the archives. It is perfect as a side dish or to stuff the bird with. Out of this world!

Cajun Oyster Stuffing

1 9 inch cornbread, baked
1 pkg./sleeve- saltine crackers

1 /2 loaf of "day old" French bread
1 stick butter
2 cups (16 oz.) chicken broth or stock
1 quart oysters, chopped, with liquid reserved

1 large onion, chopped
1 bell pepper, chopped
1/2 cup celery, sliced
1/2 cup green onions, chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1 tsp. dried sage
1 tsp. poultry seasoning
2 Tbs's Cajun or Creole seasoning
5 large eggs ( lightly beaten)
Salt and Tabasco to taste

In large bowl, crumble the cornbread, French bread, and crackers. Add the seasonings and the parsley and mix well. Saute the onions, bell pepper, celery, and green onions in the stick of butter, until soft and add to the bowl. Stir in the chicken stock, eggs and oysters, adding oyster liquid, to desired consistency. Mixture will be wet. Pour into a buttered baking dish and bake in a preheated 350 degree oven, for 35 to 40 minutes. Out of this world!

Note *
Can also be used to stuff the turkey, but remember to immediately remove the stuffing from the turkey, when done,  and transfer to a buttered casserole dish. Keep warm until ready to serve, or cover with foil and refrigerate,  if making ahead, and heat in a 350 degree oven for 20 minutes, with foil on, when ready to serve.  Can also be made without the oysters. Increase chicken stock by 1 cup.

A Cajun Waltz
I've received a special request for a Cajun waltz from one of my dear blog buddies. Here's a little clip that I took of Wayne Toups and the Crowley Backstreet Boys, swaying the crowd at this year's Festival Acadiens, in October. Enjoy and let the good times roll, cher!

Hope that ya'll are all having a fabulous weekend! Merci beaucoup for stopping by!


Trish and Rob MacGregor said...

Good thing I just ate! These recipes look scrumptious!

Joanne said...

Just stopping by to wish you a wonderful Thanksgiving ... Good food, good company, good conversation ... Enjoy, Marguerite :)

ellen abbott said...

You have me drooling. that green bean casserole looks good and I love me a waltz.

Linda Starr said...

Happy Thanksgiving.

judi/Gmj said...

You keep me hungry!
love the waltz!
happy Thanksgiving Cher`

Pat Tillett said...

Oh boy! that cajun rice dressing looks so good. the others also, but yum...

Karen Jones Gowen said...

Oyster stuffing is a Thanksgiving tradition at our house. It might be fun to give it a new twist with this recipe!

Joanna Jenkins said...

Thanksgiving dinner at your house will be amazing!!! Thanks for the recipes. Bon Appetite, jj

Talli Roland said...


Thank goodness dinner is in the oven, because I'm now drooling!

Happy Thanksgiving!

Drick said...

mercy, always like a good green bean casserole and yours sound so creamy and good, like your version of dirty rice too and your oyster dressing reads pretty much like mine, that is some good eating....

Mehmet Osman Çağlar said...

I'm just here as 24th guest dear Marguerite . Thanks for the family's favorite...and now the waltz time, come to the dance pist. Mon ami! Cheers! Have a nice, happy week. Hugs and love, Zhivago

Eddie Bluelights said...

23 guests, cher, it's just incredible with delicious food, wonderfully edible!!
That's what I call living
To celebrate Thanksgiving
And Cajun Oyster Stuffing
At the thought I'm puffing
If I was guest 24
I might ask you for more.
And ask you for a dance
A Cajun Waltz perchance
I saw the video
And I said, "Tally ho!"
For I think I saw you dancing
Or was I just romancing! LOL

Have a great day, my friend ~ Eddie

Chef Dennis Littley said...

Now those are some mighty tempting sides Marguerite! I love those beans and that rice stuffing really sounds delicious!
Hope you and your family enjoy a wonderful Thanksgiving!

Pooch Purple Reign said...

have a wonderful thanksgiving !! your feast will be one to be thankful for.
~laura xx

Anonymous said...

I truly love your regional cooking. Have a great holiday.

The Good Cook said...

Oh that oyster dressing made my mouth water! Thanks for the recipe and the waltz.
Happy Thanksgiving Marguerite. You are an inspiration with your joy of life!

JeMA said...

Happy Thanksgiving. Your dishes look superb! Hope you have a great celebration. Wish I could come to your house for your great cooking!

Marguerite said...

Trish- It's always a good idea! lol Thanks so much, glad you like them! Have a Happy Thanksgiving!

Joanne- Merci for your sweet comment and wishes, cher! Wishing the same to you, mon amie! Cheers!

Ellen- Thanks, the green bean casserole is fab and I hope you try it! Glad you enjoyed the waltz!

Linda- Merci, cher! And a Happy Thanksgiving to you, too! Thanks for stopping by!

judi- Thanks, my pleasure! So glad you enjoyed it! Have a very happy holiday, cher! Cheers!

Pat- Thanks, the rice dressing is out of this world and I hope that you try it! Happy Thanksgiving!

Karen- This version oyster stuffing is scrumptious and I hope that you will try it! Have a great holiday!

nanny said...

Yum, yum I wish I could have all of those dishes on my table....made by you of course...ha
Happy Thanksgiving!

Marguerite said...

Joanna- So nice to hear from you! Thanks, I like to go all out for holidays. You're very welcome! Thanks for stopping by!

Talli- Thanks so much for your nice comment and for coming by! Glad you like them and hope that you try them! Cheers!

Drick- Merci beaucoup for the sweet compliments, cher! I love all of your fabulous side dishes, too! Hope you have a happy Turkey Day!

Eddie- Thanks so much for the cute poem, cher! You are a poet and don't know it, but I'm afraid you'll have to keep looking! lol You are so canaille! lol

Jhivago- So glad you enjoyed the food and the waltz, cher! Merci for the sweet wishes, hope yours is happy, too! Cheers, mon ami!

Dennis- Thanks so much for your kind compliments! I hope you will try the rice dressing. It's easy and sinfully delicious! Merci, hope your Thanksgiving is happy, too!

Pam said...

Woo hoo! What a perfect Cajun Thanksgiving. It sounds great, especially the oyster stuffing. I bet the green bean dish is tasty delicious! Sure beats the standard recipe with mushroom soup, fried onions,etc.

California Girl said...

The stuffing sounds incredible. I love corn bread stuffing. My husband won't let me make it because he's a traditional sage style stuffing eater.

Happy Thanksgiving, cher!

Velva said...

I can imagine that the Cajun Thanksgiving spread would be awesome!!! Your string bean casserole looks great.

Happy Thanksgiving to you and your family.

Magic of Spice said...

Love this oyster dressing...Everything looks like the perfect Thanksgiving :)