Cajun Super Bowl Appetizers + Cajun Boogie

With the big game only one week away, I've been tweaking my menu and experimenting with a few new dishes for my Superbowl party buffet. Since the 7 day forecast is calling for temps. to be in the 60's and sunny, here in Cajun country, I will be including a few grilled items, as well.  Here are a few of the mouthwatering appetizers that I plan to serve my friends and family. Enjoy! Bon appetit!

Cajun Jalapeno Chicken Poppers

2  large, boneless, skinless chicken breast halves
1 tbs. or more Cajun seasoning
12 large jalapenos, cut in half, lengthwise, and seeded
Two 8 oz. packages cream cheese
4 cloves garlic, minced
1/2 lb. bacon, cut in half, lengthwise

Cut the chicken breasts, crosswise into 1/2 inch strips, and season. Sprinkle the top of each square of cream cheese with the minced garlic. Cut each square of cream cheese in half, lengthwise, and then cut each half into 6 pieces for a total of 12 pieces per square. Stuff each pepper with a piece of cream cheese, and press down. Then press a chicken strip down on top of the cream cheese. Wrap each pepper with a strip of bacon and hold in place with a toothpick. On an oiled grilling surface, grill away from direct heat for about 10 minutes on each side or until bacon is cooked. (photo courtesy of Google Images)

Grilled Andouille Sausage Bites w/ Hot Cheesy Beer Dip

1 pkg. Andouille (or other smoked sausage)

Grill sausage links on medium heat for 12 to 15 minutes on each side, basting with bbq sauce. Slice into 1/2 inch slices, insert toothpicks, and arrange on a platter.

Hot Cheesy Beer Dip

1 lb. sharp cheddar cheese, shredded
1 lb. Velveeta cheese, cubed
1 small onion, finely chopped
1 tbs. prepared horseradish
3 cloves garlic, crushed
Few shakes Tabasco
Few shakes crushed red pepper flakes
1 bottle (12 oz.) flat beer, (I use Abita Amber)

Combine all ingredients, except beer, in large microwave bowl. Add beer to desired consistency. Mix well. Microwave on high for 2 minutes. Stir and continue to microwave for 2 more minutes. Mix well and serve with sausage bites. Makes 4 cups.

French Bread Pizza

1 large loaf , (20inch) French bread, split, lengthwise

1 pkg. pepperoni slices 
1/2 lb. cooked small shrimp
1 cup fresh mushrooms, sliced
1 green pepper, cut into strips
1 onion, sliced
1 cup jalapeno slices, (jar variety) 
1 cup black olives, sliced
1 cup Creole pizza sauce (recipe below) 
16 oz. shredded mozzarella cheese

Creole Pizza Sauce

1 large can tomato puree
2 cloves garlic, minced
3 green onions, sliced thin
1 tsp. creole seasoning
2 tbs.'s fresh parsley, chopped
1 tsp. dried oregano
1 tbs. olive oil

Saute the garlic and green onions in the olive oil for 5 minutes. Add the tomato puree, parsley and seasonings, and cover and simmer for 10 minutes. Remove from heat.

Place bread, crust side down on a large cookie sheet. Spread Creole sauce evenly over the two French bread halves. Layer veggies, starting with the mushrooms, bell peppers, and onions. Add cheese, then pepperoni, shrimp, olives, and jalapenos. Top with a little more cheese. Bake in a preheated 350 degree oven for 10 to 12 minutes. Cut each half into 10, 2 inch wide servings. Cest bon, cher!


********

Cajun Boogie

I've had a special request for a video taken at Whiskey River Landing, in Henderson, Louisiana. For those of you who have been there,  I don't have to tell you what a blast it is! For those of you who haven't, here's a little clip of some nitty-gritty dancin' going on at a recent Sunday afternoon dance. Oh the life of a Cajun, is oh so fun! Lassiez les bon temps rouler, cher!

Hope that ya'll  have a great weekend, filled with good times! Merci for stopping by!