Wednesday, March 30, 2011

Cajun Crab Omelettes w/ Jalapeno Hashbrowns + A Cajun Waltz

After mentioning it in my last post, I've received a flurry of requests for my crab meat omelette recipe. This scrumptious omelette is a favorite at my house and is just packed with flavor. The taste of succulent lump crab meat, cheese, and veggies , paired with the heat of the jalapenos is divine, and sure to get your day started off right. Serve with jalapeno hash browns and cornmeal biscuits for a delightful breakfast that will please your family and guests. Bon appetit!

Crab Omelettes

3 tbs.'s butter
1/2 lb. lump crab meat or crawfish tails
6 eggs
1/2 cup half and half
1 tsp. Cajun seasoning
Salt and Tabasco to taste
1 cup shredded cheese, (your choice)
2 tsp.'s minced garlic
1 jalapeno, seeded and chopped
1/4 cup red onion, chopped
1/8 cup each, green and red bell pepper, chopped
1/4 cup fresh parsley, chopped

In a large bowl, lightly beat eggs. Whisk in half and half, and Cajun seasoning and set aside. Melt butter in 1o inch skillet, and saute onions, peppers, jalapeno, and garlic for 5 minutes. Add crab meat, parsley, salt and Tabasco, stir gently and saute for 5 more minutes. Add egg mixture and top, evenly with cheese. Cook on low,  for 2 minutes, undisturbed, or until eggs start to set. Fold in half, cook for 3 minutes, flip and cook for 3 more minutes, or until cheese melts. Cut in half, or thirds,  and garnish with  parsley.  Serves 2 or 3,  depending on the appetite. Sinfully delicious!

Jalapeno Hash Browns

1 (24 ounce) package of frozen, hash brown potatoes, thawed
1 1/2 cups shredded, cheddar cheese
1 small onion, chopped
1 cup cooked, smoked ham, diced
1/2 cup or more pickled jalapeno slices
1/2 stick butter, melted
1 (8 oz.) container "light" sour cream

1 can cream of mushroom soup
1/2 cup milk
1 tbs. Cajun  seasoning
1 tbsp. paprika
Few shakes Tabasco
Salt to taste

Combine all ingredients, except paprika and milk, in large bowl and mix well. Add milk to desired consistency and pour into a buttered 13x9 baking dish. Sprinkle with paprika and bake in a preheated oven at 350 degrees for 45 to 50 minutes or until bubbly and brown. Cest bon, cher!

To view my recipe for cornmeal biscuits, click here.

A Cajun Waltz

Here's another little clip I took at Whiskey River, of the crowd dancing to a Cajun waltz. Enjoy!

Hoping you all are having a wonderful week! Merci beaucoup for coming by!

Thursday, March 24, 2011

Marguerite's Cajun-Style French Bread + Cajun Fun on the Swamp !

Here's a fast and easy recipe for a fabulous, Cajun-Style loaf of French bread. It's bold and rich flavor pairs well with just about everything and it freezes well, too. I like to make up several loaves at a time,  to keep on hand in the freezer,  and serve as a delicious appetizer when guests drop in. When I tell you that this bread is out of this world, then you know that I mean it, cher! Cest bon!

1 (14 oz.) loaf French bread
1/4 cup butter, melted
1 medium onion, chopped fine
1 jalapeno pepper, seeded and chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2/3 cup light mayo
1/2 cup shredded Parmesan cheese 
1/2 cup shredded cheddar cheese
1 tbs. lemon juice
1/2 tsp. Worcestershire sauce
1 tbs. or more Cajun seasoning

Cut bread in half, lengthwise and brush melted butter evenly onto bread halves.

Stir together onion, jalapeno pepper, and the next 6 ingredients, and spread mixture evenly over buttered bread halves. sprinkle evenly with the Cajun seasoning. Slice each half into 8 (1 inch) pieces.

Place, buttered sides up, on a greased baking sheet and sprinkle evenly with Cajun seasoning.

Bake at 350 degrees for 15  minutes or until  bubbly.

Let stand for 5 minutes and enjoy!

Cajun Fun on the Swamp

After a delectable breakfast of crab meat omelettes, bacon, and biscuits, we headed out to the levee, on the beautiful Atchafalaya Basin, to see if we could find some fun. We didn't have to look too far before we found this group, having a few cold ones on the porch, at Basin Landing

Adjacent to the store at Basin Landing is Turtle's Bar and we found another group of friends in there, as well. Turtles is a quaint little place, where friends often meet on the weekends, to visit or take a nice boat ride on the swamp. Plus, they have the coldest beer on the levee.

It's filled with interesting memorabilia and signs and has a retro jukebox. This preserved alligator head on the bar, caught my attention and lovely Spring flowers filled vintage containers, like this antique bathtub.


After having a few cold drinks, it was time to go to the Sunday afternoon dance at Whiskey River Landing, which is just a short distance away, either by car or boat. Whiskey River is a dance hall and a boat landing, famous for it's Sunday afternoon dances and tours of the basin.

There was already a good crowd, when we arrived and we could hear the highly seasoned, Cajun music from outside. The hot as Tabasco, "High Performance Band" was rockin' the crowd and there was some nitty-gritty dancin, going on! Oh yeah, cher!

Here's a little clip that I took of the fun going on, on the dance floor. The audio is not the best quality, since I was standing too close to the speakers, at times, but it will give you an idea of the electricity that was bouncing off the dance floor. Let the good times roll cher!

High Performance Band

Hope ya'll have a fantastic weekend, filled with fun! Merci beaucoup for coming by!

Sunday, March 20, 2011

Spicy Grilled Shrimp w/ Cajun Butter and Lemon Remoulade + More Cajun Fun on the Bayou

With the gorgeous Spring weather we've been having, I have been grilling up some fabulous, spicy shrimp. This is one of my favorite ways to prepare  seafood and it is out of this world!  Once I start eating these, it's very hard to stop! And the scrumptious Lemon Remoulade Sauce is perfect for dipping. So easy and delicious! Serve with a big tossed salad and garlic bread and a nice glass of white wine. Cest bon, cher!  Bon appetit!

Spicy Grilled Shrimp w/ Cajun Butter and Lemon Remoulade

First make the Cajun Butter.

Cajun Butter
1 stick butter, melted
1/2  tsp. cayenne pepper
Salt to taste
1/2 tsp. crushed red pepper flakes, (optional)
1 tbs. chopped fresh  parsley
1 tsp. minced garlic
1 tsp. Worcestershire sauce

Combine all in small bowl and set aside.

Spicy Grilled Shrimp
1 lb. (16- 20 count) large shrimp, peeled and deviened, w/ tails left on
1 tbs. Cajun seasoning
1 tsp. Old Bay seasoning

Tabasco to taste

Season shrimp with Cajun seasoning, Old Bay, and Tabasco,
baste with Cajun butter, and set aside for 10 minutes. Arrange shrimp in grill pan in a single layer. Grill on medium heat about 5 minutes on each side. Baste shrimp often. Fabulous, hot and spicy! Serves 4  Serve with this divine lemon remoulade sauce! Enjoy!

Lemon Remoulade Sauce
1 cup light mayonaise
1/8 cup Creole mustard
2 cloves crushed garlic
1 tbs. white wine vinegar
1 tbs. fresh parsley, chopped
1 tbs. fresh lemon juice
1 tsp. paprika
1/4 tsp. cayenne pepper

Whisk all ingredients together until well blended, and chill for 30 minutes before serving.
More Cajun Fun on the Bayou!

Bach Lunch

We had an absolute blast at the first Bach Lunch of the season, on Friday, at Parc Sans Souci, in downtown Lafayette. It's a Lafayette tradition to go to this wonderful outdoor concert and lunch, at noon on Fridays, to kick off the weekend a little early. William A. Thompson and his New Orleans Jazz Band entertained the crowd.

Downtown Alive

Then later that evening, we went to the T.G.I.F block party at Downtown Alive, at Parc International. This is another weekly, Lafayette tradition where people go to hear and dance to great live music and visit with friends and family.  It was a beautiful evening and The Eric Lindell Blues Band was rockin' the crowd.

And for your enjoyment,  here's a little clip that I took of a Cajun two-step. Oh the life of a Cajun, is oh so fun! Let the good times roll, cher!

Wishing you all a wonderful Springtime week! Merci beaucoup for coming by!


Wednesday, March 16, 2011

Cajun Pan-Fried Catfish w/ Creole Tartar Sauce + Spring is Here!

Here's another Cajun fave that is very easy to make and perfect for your Lenten menu or anytime you want a delicious meal. I also deep- fried some butterflied shrimp and hush puppies to go with it. For my deep fried catfish and jalapeno hush puppies recipes, click here.  Cest bon, cher!

Pan-Fried Catfish

4 catfish fillets
1 egg, beaten
2 tsp.'s minced garlic
One lemon, quartered
1 tbs. Creole mustard
2 tbs.'s chopped fresh parsley
Salt to taste
2 tbs.'s Cajun seasoning, divided
Few shakes Tabasco sauce
1/2 cup flour
1/2 cup yellow cornmeal
1/2 cup vegetable oil

Squeeze lemon juice on fillets and season with half of the Cajun seasoning and set aside. Place flour, cornmeal, and other half of Cajun seasoning in large zip loc bag. In shallow bowl, ( I use a pie pan) combine egg, mustard, garlic, Tabasco, and parsley. Dip the fillets in egg mixture, and then place in the zip-loc bag, one at a time, and shake until well coated. When the oil is hot, pan- fry catfish for 5 to 6 minutes on each side, or until golden brown. Drain on paper towels. Serve with a big tossed salad or your favorite veggies,  and garlic bread. Enjoy!

Creole Tartar Sauce

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic

1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill.

Spring is Here!

Since we have been having beautiful Spring weather for several weeks now, everything is blooming and there are beautiful displays of nature, everywhere you look. I snapped these pics on my way home from work and wanted to share them with you. The azaleas are gorgeous!

Hope ya'll are having a wonderful week and that you have a Happy St. Patty's Day!
Merci beaucoup for stopping by!

Friday, March 11, 2011

Smothered Chicken w/ Caramelized Onions + Mardi Gras Slideshow + Bayou Boogie

Here's another Cajun favorite that is so perfect for those busy days. The succulent chicken is packed with flavor and the caramelized onions and mushrooms make the most delicious gravy that you can imagine. So easy to make, and so mouthwatering good, too. Bon appetit!

Smothered Chicken w/ Caramelized Onions and Mushrooms

4 boneless, skinless chicken breasts
2 tbs.'s vegetable oil
1 large onion, chopped
1 can chunky portabello mushrooms
2 cloves garlic, minced
2 green onions, sliced
1/4 cup fresh parsley, chopped
1 tbs. Cajun seasoning
1 tbs. Worcestershire sauce
Few shakes Tabasco

Season chicken breasts with the Cajun seasoning, garlic, Worcestershire sauce, and Tabasco.  In large skillet, brown chicken breasts in oil, on medium high, heat for about 10 minutes on each side. Remove from skillet and add onions and mushrooms.

Add a little bit of water, if needed, and scrape the bottom of the skillet to release brown bits. Continue to cook, stirring often, until onions and mushrooms have a caramel color and are softened.

Add 1/4 cup of water, parsley, plus a little more Cajun seasoning, stir, and return the chicken to the skillet. Lower heat, cover and simmer for 20 minutes.Garnish with green onions and serve over hot cooked rice with your favorite veggies and a nice loaf of French bread for a hearty meal. Cest bon, cher!


Click to play this Smilebox slideshow
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And here's a little clip of Wayne Toups rockin' the revelers in Port Arthur!

Time for Downtown Alive!

Hope ya'll are rested up, because the Spring concert series of Downtown Alive will kick off tonight at Parc International, in downtown Lafayette. A fantastic line up for the season, starting with The Andy Smith Band at 6:00 p.m. Come on out and enjoy the beautiful weather and everything that Cajun country has t0 offer.  Click here for a complete schedule.

Merci beaucoup for stopping by! Hope you all have a fabulous, fun, weekend!

Monday, March 7, 2011

Lemon Pie Cupcakes , Hurricanes + More Mardi Gras Fun !

Here's another little treat that I served at my Mardi Gras party. These easy little jewels are a favorite at my house and are sure to be at yours. They taste just like a scrumptious lemon pie, but are rolled into a tasty cupcake and can be decorated for Mardi Gras or any other holiday by simply changing the colors of the sprinkles. I topped them off with my luscious cream cheese frosting. Cest bon, cher!

Lemon Pie Cupcakes
1 box yellow or lemon cake mix
2 large eggs
1/2 cup water
1 can lemon pie filling

In large bowl, combine cake mix, eggs, water, and pie filling. Mix with electric mixer until well blended. Spoon into festive paper muffin cups, and bake in a 325 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and frost. Fab!

Cream Cheese Frosting
1 (8 ounce pkg. cream cheese, softened)
1 tbs.milk
1 tsp. vanilla extract
4 cups confectioners sugar

In large bowl, mix the cream cheese, milk, vanilla, and confectioners sugar, until smooth. Add a little more milk, if needed. Spread on cooled cupcakes and top with sprinkles. Enjoy!

 For my King Cake Recipe, click here.

Next, I'd like to share with you, a recipe for a New Orleans Hurricane. Some say this is the drink of choice for Mardi Gras, but just make sure that you have a designated driver, BEFORE you have one. Guaranteed to make you happy! Cheers, cher!

 New Orleans Hurricane

1 1/2 ounces light rum
1  1/2 ounces dark rum
1 oz. orange juice
1 oz. lime juice
1/4 cup passion fruit juice
1 tsp. sugar
1 tsp. grenadine
Ice cubes
Orange slices and cherries for garnish

Combine all ingredients, except grenadine and ice, in a cocktail shaker, and stir until sugar is dissolved. Stir in the grenadine and ice, and shake. Fill a hurricane glass, half full of ice and strain drink into glass. Garnish with an orange slice and marachino cherry. (photo courtesy of Google)

More Mardi Gras Fun

We had an absolute blast, over the weekend and the best is yet to come!  Since today is Lundi Gras and tomorrow is Fat Tuesday, the party is really going to get rolling, tonight! Here are a few pics of Le Festival de Mardi Gras at Cajun Field, in Lafayette. Great live Cajun music, food, and of course, dancing, through Mardi Gras night. Plus, a carnival and amusement park for the kids. And Wayne Toups will be taking the stage tonight at 10 pm!  See ya'll there!

Le Festival de Mardi Gras de Lafayette

We saw Nik-L Beer, a hot rock and roll band, and they were really rev-ing up the crowd.

Some friends had a tent and were cooking up a storm. BBQ'd chicken and ribs.

There were also long lines at the food and drink booths.

Walking along the parade route. Lots of walking!

And here's a little clip that I took of the Nik-L-Beer Band, rockin' the crowd.
Lots more to come, so stay tuned!

Wishing you all a safe and Happy Mardi Gras! Merci beaucoup for stopping by!

Friday, March 4, 2011

Bananas Foster Bread Pudding w/ Caramel Rum Sauce + Cajun Fun on the Bayou

Mardi Gras is in full swing in Cajun country and I wanted to share this sinfully delicious dessert that I served to my house guests, before things really get crazy, this weekend. This recipe is one of my faves and is just heavenly, rich, and scrumptious. It's an adaptation of the famous New Orleans dessert, Bananas Foster, made into a decadent bread pudding, and is just perfect for your Mardi Gras buffet, or anytime you have an ahnvee for a little something sweet. Worth the calories, I promise you!  And for an extra bit of decadence, top with vanilla ice cream, and my caramel rum sauce! (recipe below)

Bananas Foster Bread Pudding w/ Caramel Rum Sauce

1 15 oz. loaf French bread, torn into pieces
3 large eggs
2 cups milk
2/3 cup dark brown sugar
2 large ripe bananas, sliced
1 tsp.vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbs.'s dark rum
2 tbs.'s banana liqueur (optional)
1/2 cup chopped pecans

Tear bread into pieces in large bowl. In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.

Pour mixture over bread pieces, mix well, and let stand for 10 minutes. Place mixture into a 13x9 inch, buttered baking dish and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.

Bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 10 to 15 more minutes or until golden brown,  and a knife comes out clean. Cest bon, cher!

Caramel Rum Sauce

1 cup whipping cream
1 1/2 cups firmly packed brown sugar
1/4 cup butter, melted
2 tbs.'s light or dark rum
1 tsp. vanilla extract
1/2 cup chopped pecans

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Cajun Fun on the Bayou

After a fabulous Cajun breakfast of crawfish omelettes, sausage, and biscuits, we headed over to Vermilionville for a little Sunday afternoon fun. There was an old fashioned king cake demonstration going on,  when we arrived. The samples were divine!

It was a beautiful day and people were dining outdoors, on the porch, at the Sunday buffet in La Cuisine de Maman Restaurant.  About this time, I was wishing that I had not eaten that big breakfast. The menu was fab and very tempting, but we opted to dance, instead.

We could hear the Cajun music coming from the Performance Center, where the Sunday afternoon dance was already in progress. We had planned to meet some friends from Breaux Bridge and saw them on the dance floor. They were really "cutting the rug".

Here's a little clip that I took of the crowd. The Lafayette Rhythm Devils were really jammin'  and there was a whole lotta two-steppin' goin on. Oh the life of a Cajun is oh so fun!

Tonight we'll be going to the Friday night parade and then on to the Blue Moon Saloon, for a little live entertainment and dancing. And the next four days will be spent doing some serious Mardi Gras-ing, including a spin to New Orleans on Sunday. Wish that you all were here, but hope ya'll have a fabulous fun-filled weekend, whatever you do! Merci beaucoup for stopping by! Let the good times roll, cher, and have a Happy Mardi Gras! Cheers!

To view a live web cam of parades in New Orleans,  and all of the fun in New Orleans, including the French Quarter, for the next five days, click here. It's the next best thing to being there! Enjoy!