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!

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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


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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.

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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!