Spicy Cajun Seafood Dips + Festival Fun

Here are a few of my favorite seafood dip recipes that are guaranteed to be a real hit at your next tailgating party or any other occasion. They are absolutely scrumptious and when I tell you that they are both out of this world, then you know that I mean it, cher! Cest bon! Enjoy!

Spicy Cajun Shrimp  Dip

1  lb. medium shrimp, peeled and deveined, and chopped

1/2 cup butter 

1/2 cup each onions, bell peppers, and celery, diced
1 tsp. crushed garlic

1 tsp. or more, Cajun seasoning

4 tbs.'s white wine
2 tbs.'s lemon juice
Salt to taste

Few shakes Tabasco sauce

16 oz.'s cream cheese, cut into small pieces
1/4 cup each fresh parsley and green onions, chopped

Melt butter in large skillet on medium high heat. Add onions and bell peppers and saute' for 5 minutes. Add Cajun seasoning, and garlic and stir well. Stir in white wine and lemon juice, and reduce heat to low.

Add shrimp, salt, and Tabasco, and mix well and cover and simmer for 5 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. Transfer to a dip bowl and serve with mini croissants or pastry shells. Fab!

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Here's another fabulous dip that will please your guests. One bite of this divine dip with the lump crab meat and delicate cheese blend will make you want to eat the whole bowl. If you're counting calories, use the light version of the cheese, sour cream, and mayo.

Spicy Cajun Crab Dip

1 lb. lump crab meat
1 cup shredded cheddar cheese
1 cup onion, finely chopped
1 jalapeno, seeded and chopped
2 (8 oz.) pkg.'s cream cheese, softened
1/2 pint sour cream
4 tbs.'s mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. or more, Cajun seasoning
Tabasco to taste

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese.

Place in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25 to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Sinfully good!

I'll be sharing these at ~

Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home
Strut Your Stuff Saturday @ Six Sister's Stuff

Saturday Nite Special @ Funky Junk Interiors

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Festival Fun

We had an absolute bon' ton' at Festival Acadiens and even after two days, I am still in a festival mode. After three days of great Cajun music, food, and fun, it's been hard getting back into reality.  That kind of fun just stays with you for a while. Here are a few pics from Saturday, out of hundreds that I took at the three day festival.

And here's a little clip that I took of Roddie Romero and the Hub City All Stars movin' the crowd at Scene Mon Heritage. They were lovin' this band and there was a whole lotta jitter-bugging going on. I'll be sharing lots more videos with ya'll, so stay tuned.

Roddie Romero and the Hub City All Stars

Hope that ya'll are having a great week! Merci beaucoup for stopping by!