Cajun Tailgating Faves + Bayou Boogie!

Here are a few Cajun faves that are perfect for watching the play-off games that I've adapted from the fabulous "Cajun Men Cook" cookbook, compiled by the Beaver Club of Lafayette.. They are very easy to make and are sinfully delicious and will delight your guests. Cest bon, cher!

Ultimate Cajun Nachos

2 lbs. ground beef

2 tbs.'s vegetable oil

1 large onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced
1 small can sliced black olives , drained

1 jar picante sauce

1 pkg. taco seasoning mix

1 tsp. salt

1/4 tsp. black pepper

1/4 tsp. red pepper

2 tbs.'s Worcestershire sauce

1 8 oz. pkg. shredded mozzarella or cheddar cheese

1 8 oz. roll / package jalapeno cheese spread

1 bunch green onions w/ tops, chopped fine

Sour cream for garnish (optional) 

2 large bags tortilla chips

Brown meat in vegetable oil, in a 4 quart iron pot or heavy Dutch oven.  Add taco seasoning and Worcestershire sauce and stir to mix well. Add a little water, if needed,  to prevent sticking. Cover and simmer for 15 minutes.

 Add onion, bell pepper, garlic, picante sauce, salt, black olives, black pepper, and red pepper. Stir to mix well and cover and simmer for 45 minutes, stirring occasionally. In a 13x9x2 inch baking pan, alternate layers of nacho chips, meat and cheese, ending with cheese on top. Bake in a 350 degree oven for about 20 minutes or until cheese melts. Garnish with green onions. Out of this world! Serve with a cold beer or two. Enjoy!

*******

Cajun Sausage-Beer Bread

3 cups self rising flour

2 1/2 tbs.'s sugar

1 can beer at room temperature

1/4 cup (jar variety) sliced jalapenos

2 links Andouille sausage, cooked and diced (or other smoked sausage)

2 tbs.'s butter, melted 

Mix all ingredients, except butter, in the order shown, in a large bowl. Allow beer to foam, while pouring into the flour mixture. Pour mixture into a greased loaf pan. Pat down and make a deep trench down the center to prevent it from rising too high. Bake in a preheated 350 degree oven for 40 minutes. Brush with butter. Continue baking for 10 more minutes or until golden brown.

 This is a crusty bread, but will soften when it cools. Best if eaten the same day. No problem because there won't be any leftovers. When I tell you that this bread is divine, then you know that I mean it, cher Enjoy!

I am sharing these at ~ Game Day-Week 7 @ Drick's Rambling Cafe 

*******

Bayou Boogie

Now that the holidays are mostly just a distant memory and most of us have already broken a few of our New Year's resolutions, it's time to prepare for the Mardi Gras season, which officially began on January 6, or the "Twelfth Night" after Christmas. It's a magical time of year, with lots of fun parties, elaborate balls and parades, crazy costumes, decadent cuisine, and great music! A time to celebrate all things Cajun and we have two months to do it, this year, with Mardi Gras day, better known as Fat Tuesday, falling on March 8th, this year. Perhaps there is no other  time of the year that expresses the "joie de vivre" of the Cajun spirit, better than Mardi Gras. Here's a little clip that I took of the "hotter than hot", Balfa Toujours Band, rockin' the crowd at the Blue Moon Saloon, at last year's Lundi Gras party. Let the good times roll, cher!

 

Wishing ya'll a wonderful, happy week, filled with good times!

Merci beaucoup for stopping by and many thanks to my new followers!

Remember to: LOOK FORWARD, NOT BACK