Mardi Gras Party Preview + Time for Parades !

It's time for Mardi Gras and time to put the finishing touches on my seafood buffet menu and purchase the wine and spirits. This is my favorite party of the year and it is so much fun! Guests will be coming in costumes and the party food, drinks, decorations, and favors will all have a Mardi Gras theme. This is what my menu looks like, so far, and I'll be sharing more of these Mardi Gras delights with you soon, so stay tuned!
Le bon mange, cher'! Enjoy!

Click on titles in black to view recipes.

Crawfish-Stuffed Portobello Mushrooms *Spicy Crab-Stuffed Jalapenos * Mini Creole Shrimp Cakes w/ Jalapeno Cream Sauce * Mardi Gras Jambalaya * Fried Catfish Bites * Crawfish-Spinach Bread Bowl * Creole Shrimp Pasta Salad * Remoulade Potato Salad * Confetti Cornbread Muffins *

Cream Cheese Filled King Cake * Pecan Pie Brownies *  Lemon Pie Cupcakes *

New Orleans Hurricanes  *

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Crawfish-Stuffed Portobello Mushrooms

 2 tbs's. olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

8 oz. crawfish tails, chopped

2/3 cup fresh bread crumbs

1/2  cup grated Parmesan cheese

1/2 cup cheddar cheese, shredded

1/4 cup light mayo

1 tbs. Cajun seasoning, (divided)

Few shakes of Tabasco

Salt to taste

8 portobello mushrooms, gills removed

In large, heavy skillet, on medium heat, saute the onion and garlic, for 5 minutes. Add the crawfish, parsley, hot sauce, and half of the Cajun seasoning to the pan, and saute for 10 minutes and set aside.. In large bowl, combine the breadcrumbs, cheese, mayo, other half of the Cajun seasoning, and add the crawfish mixture. Place mushrooms, top side down, on a lightly oiled baking sheet. Fill the mushrooms with the prepared filling, packing it down. Sprinkle with a little more cheddar cheese. Bake for 15 to 20 minutes, in a preheated 350 degree oven. Sinfully good! Serves 8.

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Remoulade Potato Salad

 3 lb.'s red potatoes, peeled and diced

1 tsp.salt

2 ribs celery,diced

1/2 cup green onions, sliced thin

3/4 cup light mayo

1/8 cup Creole or Dijon mustard

1/8 cup yellow mustard

3 tbs.'s ketchup

1 tbs. prepared horseradish

1 tbs. sweet pickle relish w /juice

1 tsp. hot sauce

1 tsp. Worcestershire sauce

1 tbs. freshly squeezed lemon juice

Spanish olives for garnish

In large pot, cover potatoes with water and bring to a boil. Boil for 12 minutes and drain in colander. Transfer potatoes to a large bowl and season with salt. Combine the next 10 ingredients in a medium bowl and whisk until well blended. Add to the potatoes and mix well, or until desired consistency is reached. Sprinkle top with Cajun seasoning and garnish with more green onions and Spanish olives. Chill until ready to serve. Serves 6  Divine!

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Time for Parades

It's going to be such a fun weekend in Cajun country! Parades will be rolling in Lafayette, beginning on Saturday, at 2:00 pm, with the Krewe de Cheins parade, and the fabulous Krewe of Rio parade on Saturday night. And don't forget about the pre-parade celebration in Parc Sans Souci! For a complete schedule of Mardi Gras events and parade times, click here. Gonna catch some beads, ya'll!

Let the good times roll, cher!

Wishing all of you a fun weekend! Wish ya'll were here! Merci beaucoup for stopping by!