Chocolate Chip - Pecan Cake w /Amaretto Glaze + Bayou Boogie

With all of the rain we've been having lately in Cajun country, I've been in the mood to bake. Here's another wonderful cake that is sinfully delicious and is so easy to make. The rich texture is complimented by the chocolate chips and pecans and the Amaretto glaze is just heavenly. Perfect for when you're having guests or when you're just in the mood for a decadent treat.
Totally worth the calories, cher! Enjoy!

Chocolate Chip - Pecan Cake w/ Amaretto Glaze

1 pkg. yellow cake mix
1 small pkg. vanilla instant pudding
1/2 cup water
1/2 cup vegetable oil
4 eggs, beaten
1 tsp. almond extract
1 cup light sour cream
3/4  cup chocolate chips
3/4 cup chopped pecans




In large bowl, combine cake mix, instant pudding, almond extract, oil, water,  and eggs. Beat for 2 minutes with electric mixer, on medium speed.  Add sour cream and beat with spoon until well combined. Stir in chocolate chips and pecans. Pour into a greased bundt pan and bake for 40 to 45 minutes or until a toothpick comes out clean.

Amaretto Glaze

2  tbs.'s  butter

2 ounces semisweet baking chocolate

1/2 tsp. almond extract

2 cups powdered sugar

4 tbs.'s milk

Dash of salt

1/4 cup Amaretto liqueur

Melt butter and chocolate in small saucepan over low heat. Remove from heat and stir in salt and almond extract. Whisk in  powdered sugar, a little at a time, alternating with Amaretto liqueur and milk, until desired consistency is reached.

Sharing this cake at: 
Strut Your Stuff Saturday 

Sweets For A Saturday 

Saturday Night Special 

Sweet Indulgences Sunday 

Weekend Wrap Up Party  

More the Merrier Monday

For my Amaretto Brownie recipe,  click here.

******

Bayou Boogie

We passed a good time at the Blue Moon Saloon,  last night, where Horace Trahan and the New Ossun Express were rockin' the crowd.  Here's a little clip of the rowdy crowd, cutting the rug on The Back Porch.  Grab a cold one and crank it up for this one, cher,  and let the good times roll!

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

Caj-Mex Taco Salad w/ Corn, Black Bean,Tomato Salsa + A Cajun Beer Fest

Here's another Caj-Mex favorite that is very popular at my house. Lots of spicy beef piled on with fresh, cool veggies, topped off with my Chipotle Ranch Dressing. Guaranteed to please your guests and family, cher! Serve with my Corn, Black Bean, and Tomato Salsa, (recipe below) and a cold beer! Fab! Bon appetit!

Caj-Mex Taco Salad

1 lb. lean ground beef

1 small can, chopped green chilies
1 tbs. Worcestershire sauce
1 tbs. chili powder
1 tsp. cumin
1 tbs. Cajun seasoning
1 onion, chopped
1 green bell pepper, chopped
2 Creole tomatoes, chopped
1 large head Romaine lettuce, chopped
1/4 cup fresh cilantro, chopped
1 bunch green onions, chopped
1 small can black olives, drained
1 (8 oz.) pkg. shredded Mexican cheese
1 bag Tortilla chips, lightly crushed

Brown ground beef in large heavy skillet and drain. Add Cajun seasoning, chili powder, cumin, and green chilies, stir,  and continue cooking for 5 minutes. Add Worcestershire sauce and mix well. Add a little water, if needed, to prevent sticking. Lower heat, cover and simmer for 15 minutes. Set aside.

While the meat mixture is cooking, chop the veggies. In large salad bowl, layer lettuce, half of the chips, beef mixture, onions, peppers, tomatoes, olives, cheese, and green onions. Top with remaining chips and serve with my Chipotle Ranch Dressing. (recipe below)

Chipotle Ranch Dressing

1/4 cup, no-fat buttermilk 

1/2 cup light sour cream
1/2  cup light mayo

1 tbs. Creole mustard

1 tbs. white wine vinegar

1 tbs. lemon juice 

1 tsp. crushed garlic

1 chipotle pepper in adobe sauce, chopped

1 tbs. fresh parsley, minced

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Store in an airtight container in refrigerator, for up to one week. Shake well before each use.
 

Corn, Black Bean, and Tomato Salsa

1 cup grilled, frozen, or canned corn, (drained)
1 can black beans, rinsed and drained
1 small red onion, diced
1/2 green bell pepper, diced
3 Roma tomatoes, diced
1 tsp. crushed garlic
1 small can sliced black olives, drained
1 jalapeno pepper, seeded and diced
1/4 cup fresh cilantro, diced
1 tbs. olive oil
1/4 cup fresh lime juice

Dice veggies and place in large bowl with black beans, corn,  and olives and mix until well blended. In small bowl, combine olive oil, lime juice, and garlic. Mix well and add to veggie-bean mixture and stir to coat. Chill for several hours before serving.

I am sharing these at:

What's Cooking Wednesday ~ Cast Party Wednesday ~ Garden Variety Wednesday ~
These Chicks Cooked ~ Full Plate Thursday ~ Fresh Food Friday ~Show and Tell Friday ~

Fit and Fabulous Fridays ~ Amaze Me Monday

*******

Gulf Brew - A Cajun Beer Fest

We had an absolute blast at "Gulf Brew" on Saturday evening, at Parc International in Lafayette. A fund raiser for the Acadiana Center for the Arts, this incredible beer fest was serving up over 100 different varieties of beer, with microbreweries and brew masters from all over the South.

The lively crowds were like kids in a candy store and they got livelier with each new beer sample. And the air-conditioned beer tents were wonderful and kept everyone nice and cool.

And of course, there were lots of Cajun food booths and treats. Lots of yummy stuff, provided by Viva La Waffle, Romacelli's Bistro, and Freetown Fries. All cest bon!

And what Cajun festival would be complete without live music. Entertainment was provided by The Soul Express Brass Band , The Von Dukes, and Rex Moroux.

You may have seen this post come up yesterday on your sidebar or in your reader. I accidently hit the publish button when it was only half finished! LOL Sorry about that! Hope you're all having a fantastic week! Merci beaucoup for stopping by!

Grilled Veggie Poboys w/ Cajun Fries + French Rockin' Boogie

After a friend stopped by and gave me two big bags of summer produce from her garden, I decided to grill up a bunch of veggies and serve them on nine grain French bread. After washing, slicing, and chopping, I marinated them in this fabulous Cajun marinade and grilled them to perfection and served them with some yummy, baked Cajun fries. When I tell you that they were out of this world, then you know that I mean it,  cher! Cest bon!  Enjoy!

Grilled Veggie Poboys

1 zucchini, sliced lengthwise, and cut in half
1 yellow squash, sliced lengthwise, and cut in half
1 small eggplant, sliced
1 red onion, sliced
2 jalapeno peppers, sliced
1 red bell pepper, quartered, and cut in half
1 green pepper, quartered, and cut in half
2 Creole tomatoes, sliced thick
Slices of Provolone cheese, if desired
3  tbs.'s melted butter
1 (18 inch loaf) French bread

Marinade

1/2 cup olive oil

2 tbs.'s red wine vinegar
1 tbs. minced garlic
1 tbs. Creole mustard
1 tsp. Cajun seasoning
Few shakes Tabasco

First make the marinade. Combine all ingredients in small bowl, mix well and set aside. Wash, chop, and slice the veggies and place in large ziploc bag. Add marinade and shake to coat and place in fridge for 1 hour. Drain and transfer to a grill basket and grill on medium heat for 7 to 10 minutes on each side. Brush poboy bread  with melted butter and grill (inside down) on indirect heat for 5 minutes. Layer veggies on bread and top with cheese. Divine!

 Baked Cajun Fries

4 large white potatoes, peeled and cut into 1/2 inch strips

2 tbs.'s olive oil
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste

In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!

French Rockin' Boogie

I've had a special request from one of my dear bloggie buds for some more French Rockin' Boogie. They are one of Cajun country's favorite dance bands, and here they are,  reving up the crowd at this year's Strawberry Park Cajun Zydeco Festival. Crank it up for this one, cher, and let the good times roll!

Wishing ya'll a fun and fabulous summer weekend! Merci beaucoup for coming by!

Blueberry Bread Pudding w/ Lemon Sauce + Weekend Fun

Here's another scrumptious Cajun dessert that I just had to try,  after tasting a similar one at a recent festival. I  concocted my own version of this sinfully delicious treat and topped it off with a luscious lemon sauce. I just love the wonderful combination of the lemon with the blueberries.  It's a match made in heaven and is out of this world! Cest bon,cher! Enjoy!

Blueberry Bread Pudding w/ Lemon Sauce 

1 (13 oz.)  loaf "day old" French bread, torn into pieces

3 tbs.'s butter, softened

1/2 cup sugar

1/4 cup brown sugar

3 eggs

2 1/2  cups milk

1 tsp vanilla extract

1 tsp. almond extract

1 1/2 cups fresh blueberries

1/4 cup sugar

1 tsp. cinnamon

In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined. 

Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.

Gently stir the blueberries into the bread mixture. Combine the sugar and cinnamon and sprinkle over top. Place baking dish in a larger baking pan filled with 2 inches of water.

Bake in a preheated 350 degree oven, for about 45 minutes or until set. Divine!

Lemon Sauce

1 tbs. butter

1/2 cup sugar

1 tbs.cornstarch
1/4 tsp. salt

1 cup boiling water

2  tbs.'s lemon juice

1 tbs. lemon zest, finely grated

In small saucepan, combine sugar, cornstarch, and salt. Add boiling water, and cook and stir  constantly until thick.Stir in lemon juice, zests, and butter. Serve over bread pudding.

I am sharing this at :  Wow Us Wednesdays ~ These Chicks Cooked

Garden Variety Wednesday ~ What's Cooking Wednesday 

Cast Party Wednesday~ Full Plate Thursday~ Fresh Food Friday ~ Show and Tell Friday

Sweets for a Saturday ~ Saturday Night Special ~ Sweet Indulgences Sunday

*******

Weekend Fun

It was another fab weekend in Cajun country and ended up being just one big,  nonstop party. We really packed in the fun and one of my favorite events was the Blues Berry Festival on Saturday, at the Blue Moon Saloon in Lafayette.

 It was a combination blues music jam and blueberry cook- off,  with 6 area restaurants competing for first place. Patrons got to sample each blueberry entry and then vote on their favorite.

These blueberry bars  from Great Harvest Bread Company were my first choice and were scrumptious. They were crunchy and sweet and full of Louisiana blueberries.

And this blueberry bread pudding with blueberry- bourbon sauce from Pamplona's Restaurant was divine and was my second choice and my inspiration.

Also on the menu was blueberry-corn soup and and blueberry compote with lemon mascarpone custard.  Both were fab.

 A little later, there was a blues jam with Henry Gray and the Cats and legendary blues guitar player, John Mooney. They were really rockin' the crowd and there was a whole lotta jitterbuggin' going on. Here's a little clip that I took of the high spirited crowd. (Sorry it's kind of dark)

Blues Berry Festival Blues Jam

I'd like to extend a warm welcome and thanks to all of  my new followers. I'm so happy to have ya'll following along. Please be sure and leave a comment so that I can find you. Hope you're all having a fantastic week! Merci beaucoup for coming by!

A Cool Poolside Lunch + Cajun Boogie

We're in the dog days of summer, here in Cajun country, and what could be more fab than a cool poolside lunch. I like to make up platters of fresh fruits and veggies, with cool, creamy dips for dipping. And maybe a yummy salad or sandwich with a refreshing cold drink to sip on. This is one of my favorite ways to beat the heat! What do you do to stay cool?

This Smoky Blue Cheese Dip is just perfect with fresh veggies and will send your taste buds into orbit, cher!  It is very easy to make and will delight your guests! Enjoy!

Smoky Blue Cheese Dip

1/2 cup blue cheese, crumbled
3 strips smoked bacon, cooked, drained, and crumbled
1/2 cup light mayo
4 tbs.'s low fat buttermilk
4 tbs.'s light sour cream
1/4 cup green onions, chopped fine
1 tsp.apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Salt and Tabasco to taste

Combine all ingredients in mixing bowl and whisk until well blended. Chill for 1 hour and serve with fresh veggies or crackers. Also great with chicken wings. Cest bon, cher!

To see my Grilled Cajun Chicken Wings recipe, click here.
*******
And I also love to make up a big bowl of delicious shrimp salad and nestle it into a whole wheat French roll , and then top it off with lettuce, fresh Creole tomatoes, and alfalfa sprouts. Yum! My favorite!! Divine, cher!

Shrimp Salad Sandwiches

1 lb. medium, cooked shrimp, chopped
1 lemon, cut in half
1 tbs. Cajun seasoning
2 large hard boiled eggs, peeled and chopped
1/2 cup each, onion and celery, diced
1 tsp. crushed garlic
1 tbs. sweet pickle relish
1/2 cup light mayo
1 tbs. Creole or Dijon mustard
1 tbs. ketchup
Few shakes of Tabasco

In large bowl, squeeze lemon juice on shrimp and season with Cajun seasoning. Add eggs, onions, and celery, and mix well. In separate bowl, mix garlic, relish, mayo, mustard, ketchup,  and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly. Chill until ready to serve. Serve on your favorite bread with romaine lettuce, sliced tomatoes,  and sprouts. Bon appetit!

*******
And to drink, I love to make up a batch of these Strawberry Margarita Spritzers. So refreshing and delightful and perfect for a weekend gathering! Cheers!

Strawberry Margarita Spritzers

1 (10 oz.) package frozen strawberries, thawed

1 cup tequila
1/4 cup Triple Sec
1 (10 oz.) can frozen strawberry daiquiri mix, thawed
2 tbs.'s fresh lime juice
1 (1 liter)  bottle club soda
Lime slices for garnish

Place first 5 ingredients in blender and pulse until smooth. Pour into a pitcher and stir in club soda, right before serving. Garnish with lime slices. Cheers!

I'll be sharing these at:

Home Sweet Farm

Fit and Fabulous Friday

It's a Hodgepodge Friday

Saturday Nite Special 

Strut Your Stuff Saturday

Sunday Showcase Party 

Savory Sunday  

Amaze Me Monday 
Jam Hands

********

 Cajun Boogie

It's shaping up to be a fun weekend, with some great music events going on.Tonight, we'll be going to the Blue Moon Saloon, for a double header event, featuring the fabulous Feufollet band and The Lost Bayou Ramblers. Then on Sunday we'll be headed to Whiskey River Landing for a benefit dance with five bands playing for a good cause. Definitely, my kind of weekend!

Here's a little clip that I took of one of the bands that are playing at tonight's shindig. Their unique style of Cajun boogie can really get a crowd moving and here they are, rockin'  the crowd at Vermilionville, at the Bayou Vermilion Festival. A whole lotta nitty-gritty dancin' going on, cher!. Oh, the life of a Cajun is oh so fun!

To see more of my Cajun and Zydeco videos,  and to check out my You Tube Channel, click here.

Feufollet

Wishing all of you a great,  fun-filled weekend! Merci beaucoup for stopping by!

Spicy Seafood Jambalaya

Here's another Cajun fave that is perfect for any occasion and guaranteed to please your family and guests. The succulent combination of the seafood , tomatoes, and the trinity, blended with a spicy garlic, tomato sauce and rice is out of this world! It's like a scrumptious seafood jambalaya, with a twist. Serve with a fresh summer salad, cornbread , and a nice glass of white wine for a wonderful meal. Bon appetit!

Spicy Seafood Jambalaya

2 tbs.'s olive oil

1 lb. medium shrimp (peeled and deveined)
1 lb. lump crab meat
1/2 cup, each, of "the trinity", (onions, celery, and bell peppers), chopped
1/4 cup fresh parsley, chopped
3 cloves of garlic, minced
2 bay leaves
2 cups seafood  stock
1 can Rotel diced tomatoes and green chilies, drained
1 small can tomato sauce
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce
3 cups cooked rice
1/2 cup freshly grated Parmesan cheese

And sometimes, I will add a half pound of sliced Andouille sausage, or during the season, I will add some crawfish tails in the mix, too. Yum!

Place the seafood in large bowl and season to taste with Cajun seasoning, and set aside. Chop the veggies, garlic, and parsley. In a large heavy pot, saute the trinity in the olive oil, for 5 minutes.

Add tomatoes, tomato sauce, stock, Worcestershire sauce, bay leaves, and 1 tsp. Cajun seasoning,  stir, and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
Add  shrimp and crab meat, and stir, and simmer for 5 more minutes. Add parsley,
and remove from heat, cover and let stand for 10 minutes.

Remove bay leaves,  add cooked  rice, and blend gently until well combined. Transfer to a 13x9 inch,  buttered baking dish and bake, cover with foil, and bake in a preheated oven at 350 degrees for 20 minutes. Uncover, and sprinkle evenly with Parmesan cheese and bake for 5 to10 more minutes or until cheese melts. Cest bon, cher! Fab!

Pairs well with my Creole Summer Salad, w/ Tabasco Vinaigrette. Click here to see recipe.

And Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a 9 inch, buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean. Melt in your mouth, good!

I'll be sharing these at:

 Let's Do Brunch ~ What's Cooking Wednesday ~ These Chicks Cooked 

Cast Party Wednesday ~ Full Plate Thursday ~ Show and Tell Friday ~ Fresh Food Friday 

Many thanks to all of my new followers! Please leave me a comment, so that I can visit you. 

Hope you're all having a wonderful week! Merci beaucoup for stopping by!

More Luscious Summer Desserts + Bayou Boogie

With guests coming for dinner, last night, I wanted to make a special dessert and decided on this luscious, decadent Pina Colada Cake. I got the recipe from an old friend at a recent birthday gathering and believe me when I tell you that this cake is over-the-top, delicious and is so easy to make! If you like Pina Coladas, then you will love this cake! Enjoy!

Pina Colada Bundt Cake

1 box white cake mix

1 small pkg. instant cream of coconut pudding

1/4 cup vegetable oil

1/2 cup water

4 eggs

1/3 cup light rum

1 can (8 oz.) crushed pineapple, undrained

1 cup flaked coconut

Spray a bundt pan or a 13x9 inch baking pan  with Baker's Joy. In large bowl, mix together with electric mixer, pudding, oil,  water, eggs, and rum for 2  minutes on medium speed. Stir in pineapple and fold in coconut.

Bake in a preheated 350 degree oven for 25 to 35 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes and then transfer to a cake plate. Poke holes in cake with a fork and drizzle glaze over cake. Garnish with flaked coconut if desired. Divine! Bon appetit!

Glaze

1/3 cup butter, melted

2 cups powdered sugar

1/4 cup pineapple juice

1/4 cup coconut milk

2 tbs.'s light rum

Flaked coconut to garnish, if desired

Whisk all ingredients together and drizzle over cake.

*******

Another scrumptious dessert that I like to serve in the summertime is this delectable Frozen Lemon Cream Pie. It is also very easy to make and just heavenly on a hot day. My Dad says that this pie is so good that it should be declared a sin and be against the law! Sinfully delicious!

Frozen Lemon Cream Pie

Crust

2 cups finely crushed graham cracker crumbs        

1/3 cup sugar

1/4 tsp. salt

6 tbs.'s butter, melted

 In medium bowl, combine the graham crackers, sugar, and salt. Stir in the butter and mix well. Transfer to a 9 inch pie pan and press evenly across bottom and sides to make a crust. Bake in a preheated 350 oven for 10 to 12 minutes. Cool completely.

Filling

1 14 oz. can sweetened condensed milk

4 egg yolks

1/3 cup sugar

2 tbs.'s finely grated lemon zest

3/4 cup fresh lemon juice

In a large bowl, combine the condensed milk, egg yolks, sugar, lemon zest, and juice. Whisk until well blended. Pour the filling into the crust and freeze for 2 hours. Top with whipped cream before serving. Cool and refreshing! Fab!

Whipped Cream

1 pint heavy whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract

Place the whipping cream and vanilla extract in a large bowl. Stir in the powdered sugar and mix on low, with an electric hand mixer until peaks form. ( about 3 to 4 minutes) 

I'll be sharing these at:

It's a Hodgepodge Friday ~ Fun With Food Friday
Show and Tell Friday

Strut Your Stuff Saturday ~ Sweets for a Saturday 
Saturday Night Special 

Sweet Indulgences Sunday ~ Sunday Showcase Party 
Amaze Me Monday

*******

Bayou Boogie

T.G.I.F., after a hot and stressful work week! Whiskey River Landing is now open, after "the flood that never happened"! They re-opened on July 3rd and will be hosting a Sunday afternoon dance on Sunday, July 10th, featuring Horace Trahan and the New Ossun Express. Here's a little clip that I took of the crowd dancin' at Whiskey River, before "the flood that never happened". Grab yourself a cold drink, crank it up, and let the good times roll, cher!

Wishing you all a fab and fun weekend! Merci beaucoup for coming by!

Spicy Shrimp Tacos w/ Pineapple Salsa and Remoulade Sauce + Holiday Fun

Since I'm still in a bit of a food coma from indulging in a few too many holiday delights, I wanted something light and low cal for lunch. So I decided to go with these fabulous Shrimp Tacos. Cest bon! A friend brought over 10 lbs of shrimp to boil, for the party, and I had about a pound left that I had stashed in the fridge when no one was looking. So easy and when I tell you that they're out of this world, then you know that I mean it, cher! Enjoy!
  

1 lb. cooked shrimp

8 (8 inch soft taco size flour tortillas)

Pineapple salsa (recipe below)

Shredded lettuce

Fresh cilantro and sliced jalapeno slices for garnish

Remoulade sauce

Wrap tortillas in foil,   and warm in a 325 degree oven, for 10 minutes. Add lettuce, cooked shrimp, pineapple salsa, and top with cilantro,  jalapenos, and a little remoulade sauce.

For my Spicy Boiled Shrimp w /Remoulade Sauce recipe, click here.

Grilled Pineapple Salsa

2 tbs.'s fresh lime juice

8 fresh pineapple slices

1/4 cup red onion, finely chopped

2 jalapeno peppers, minced

2 tbs.'s red bell pepper, minced

2 tbs.'s green bell pepper, minced

1 tbs. cilantro, chopped

Grill pineapple slices for 3 minutes on each side. Allow to cool, and dice into small chunks and place in a medium bowl. Combine with remaining ingredients, mix well and chill for 30 minutes. *One large can of drained pineapple tidbits can be substituted for the fresh pineapple.

I'll be sharing these at These Chicks Cooked,  Garden Variety Wednesday,  Cast Party Wednesday , Tasty Thursdays,  What's Cooking Thursdays,  Full Plate Thursday, and
Fresh Food Friday  Fit and Fabulous Fridays

********

Holiday Fun

It was a great holiday weekend, here in Cajun country, and after our BBQ, we all went down to to the  annual Red, White, and Boom celebration in downtown Lafayette. The Acadiana Symphony played a beautiful Fourth of July concert at Parc International.

Chubby Carrier and the Bayou Stomp Band also entertained the huge crowd with their highly seasoned Zydeco music. More than a few hardy souls were dancing in nitty- gritty, Zydeco mode. It was hot, but there was a light breeze and an excitement in the air!

We were in dire need of refreshment, by this time, so we walked across to Agave Cantina and had a round of frozen margaritas before the  fireworks. It was a great celebration, honoring our freedom and those who have fought for it. How did you celebrate the Fourth?

I'd like to extend a warm welcome to all of my new followers. So happy to have you along and I'll be around to visit ya'll soon. Wishing all of you a wonderful week. Merci beaucoup for stopping by!

Cajun Fourth of July Faves

With the Fourth of July holiday just a few days away, I am looking over my list of "must haves" for what might just be THE party of the summer, at my house. Since the weather forecast is calling for a "hot and sunny" day, the pool seems to be the perfect setting for this year's bash! There will be a whole lotta grillin' going on and most guests will be bringing either a side or dessert to share. Here are a few of the delights that I'll  be preparing, and I'm sure that I'll be adding more before it's all over with. Cest bon, cher! Enjoy! Happy 4th!

Cajun Andouille-Pepper Kabobs

1 pkg. Andouille sausage, (or other smoked sausage), sliced

1 each, green, red, and yellow bell pepper, seeded, cut in halves, then quartered

1 onion, cut in half, then quartered

1 tbs. Cajun seasoning

Skewers

Place a pepper of each color on a skewer and alternate with sausage and onions. Repeat. Cook directly on grill on medium heat for about 10 to 15 minutes, on each side. Yum!

******

Cajun Crawfish-Stuffed French Bread

1/4 cup butter

1 cup,"holy trinity", diced
1 tsp. crushed garlic
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. paprika
4 tbs.'s white wine
2 tbs.'s seafood stock or clam juice
Salt to taste
8 oz.'s cream cheese, cut into small pieces
1 lb. peeled crawfish tails
1/4 cup each fresh parsley and green onions, chopped
1 large loaf French bread

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes. Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add crawfish tails and salt and mix well and cover and simmer for 20 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes. Can also be made with shrimp. Sinfully delicious!
******

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,
or 1 whole cut-up chicken 

Cajun rub, (recipe below)

Tabasco and Worcestershire sauce

Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes. Baste often with BBQ sauce. Scrumptious!
 

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

1 cup ketchup
1/2 cup cane syrup

2 tbs.'s Creole or Dijon mustard

1 tbs. Liquid Smoke

1 tbs. or more, chipotle sauce

2 cloves garlic, minced

3 tbs.'s onion, minced
Salt and Tabasco to taste

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

2 tsb.'s salt

1 tbs. cayenne pepper 
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor and pulse until well blended. Store any remaining rub in an airtight container.
******
 Spicy Cajun Margarita Shrimp

2 lbs.  large shrimp, peeled and deveined, with tails left on
1/4 cup tequila
2 tbs.'s olive oil
1/4 cup fresh lime juice
2 cloves garlic, minced
1 tsp. dried thyme
1 tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
1/2 tsp. black pepper

1 tsp. salt

1/4 cup fresh parsley, chopped

Place all ingredients, except shrimp, in a large zip lock bag. Shake to combine. Add shrimp and shake again. Refrigerate and allow to marinate for 1 hour. Drain marinade and place the shrimp in a large grill skillet and cook on a medium hot grill for 3 minutes on each side. Fab!
******

Creole Potato Salad

5 lbs. red potatoes, peeled and cut into 1 inch chunks

6 hard boiled eggs, chopped
1 small red onion, chopped fine
2 celery stalks, diced
1/4 cup green onions, sliced thin
1 large dill pickle, chopped fine
2 tbs.'s apple cider vinegar
1 tsp. sugar
3/4 cup,  more or less, light mayonnaise
1/4 cup Creole mustard
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste

Place the potatoes and the eggs in a large pot of water with 1 teaspoon of salt. Water line should be 2 inches above potatoes. Bring to a boil and cook for 15 minutes. Drain and allow to cool slightly. Meanwhile mix the sugar, vinegar, mayonnaise, and mustard in a large bowl. Add the potatoes and mix gently, while they are still warm. Add the chopped eggs, dill pickle, onions, celery, Creole seasoning, and salt, and mix gently until well combined. Chill for at least one hour before serving. Garnish with fresh parsley and a sprinkling of more Creole seasoning. Divine!
******

Bourbon Brownies w/Praline Icing

1/3 cup butter

1/2 cup sugar

2 tbs.'s water

1 cup semisweet chocolate chips

2 large eggs

1 tsp.vanilla extract

1 (1/4) cup flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup chopped pecans

2 to 3  tbs.'s bourbon

In large saucepan, combine the butter, sugar, and water. Cook, over medium heat, until just boiling. Add chocolate chips, and stir until melted. Remove from heat and allow to cool slightly. Stir in the eggs, bourbon, and vanilla, and beat lightly. Stir in the flour, baking soda, salt and pecans and mix well. Spread the batter into prepared 8x8 baking dish. Bake in a preheated 350 degree oven for 20 minutes and cool in the pan. Top with Praline Icing, (recipe below), if desired. Totally decadent!

Praline Icing
1 cup light brown sugar
1/2 cup butter
1/4 cup milk
1 cup confectioners sugar
1 tsp. almond extract
3/4 cup chopped pecans

In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly. Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken. Pour onto cooled brownies. Makes 1 1/2 cups. 

******

Sangria LeBlanc

1/8 cup sugar
3/4 cup water
1 bottle dry white wine
1/2 cup orange liqueur
1 1/2 cups lemon-lime soda
1 lemon, sliced
1 lime, sliced
1 orange, cut in wedges
Fresh strawberries, cut in half
Mint leaves for garnish

In saucepan, bring sugar and water to a boil, stirring frequently, until sugar is dissolved. Remove from heat and let stand for 5 minutes. In large pitcher, combine sugar mixture, wine,  and liqueur and chill for several hours. Just before serving, add soda and fruit, and garnish with mint leaves. Serve over ice. Out of this world! Cheers!

For more of my Cajun cookout recipes, click here.

I'll be sharing these at Amaze Me Monday, What's Cooking Wednesday,  Jam Hands,  It's a Hodge Podge Friday,  Fresh Food Friday,  Sweets For A Saturday , Show and Tell Saturday,  Saturday Nite Special, Sunday Showcase Party and Sweet Indulgences Sunday.

Wishing all of you a  fabulous, fun-filled weekend and a very Happy Fourth of July!
Merci beaucoup for stopping by!