Sunday, December 29, 2013

Cajun New Year's Menu

Here are a few of my favorite recipes that are perfect for your New Year's celebration! I will be hosting a casual New Year's Day buffet for my family and friends and it will be quite a spread, packed with delectable Cajun and Creole delights. Here is what I have so far and who knows what else I'll be adding. Bon appetit and Happy New Year, cher!

Cajun Baked Ham w/ Pineapple Rum Glaze

Cajun Crawfish Dip

 For more of my holiday appetizers, click here.

Blackeyed Pea Salad

Cajun Crab and Corn Casserole

Pina Colada Bundt Cake

Chocolate Bread Pudding w/ Chocolate Bourbon Sauce

Wishing ya'll a happy, healthy, and prosperous new year, filled with good times. 

Happy 2014!

Monday, December 23, 2013

Last Minute Cajun Holiday Faves + Cajun Holiday Drinks

Tis the season for holiday parties and having guests over. In my search for some new appetizers to serve my guests, I recently re-invented this scrumptious Stuffed Muffaletta Bread. Makes a great last minute appetizer and so easy for those busy days. Out of this world, cher! And the Creole Mustard Dip is fab! (recipe below) Bon appetit!

Stuffed Muffaletta Bread w/ Creole Mustard Dip

1 (13.8 oz.) can refrigerated pizza dough
1/2 cup olive salad, drained
1 cup shredded cheese
(combination of provolone, asagio, and mozarella)
1/4 cup each diced deli ham and salami
Red pepper flakes to taste

Unroll the dough and place on a nonstick cookie sheet. Spread the olive salad over the dough, leaving a 1/2 inch edge around the perimeter.

Layer the ham and salami and top with red pepper flakes.Sprinkle the cheese on top of the olive/ meat mixture. Roll from a long edge to about a 3 inch diameter. Bake in a preheated 350 degree oven for about 15 minutes or until golden brown. Let cool for a few minutes and slice into 2 inch slices. Serve with Creole Mustard Dip. (recipe below)

Creole Mustard Dip

2 cups sour cream
1/4 cup diced onions
2 tbs.'s chopped green onions
1/4 cup Creole mustard
1 tsp. Creole or Cajun seasoning

Mix all ingredients in mixing bowl until well blended. Refrigerate for 2 hours. Stir well when ready to serve and transfer to a dip bowl.

And for your dessert table, why not try these heavenly Chocolate Chip - Pecan Pie Bars. With over 90,000 views making them the #1 recipe on Cajun Delights for 2013, they're sure to be a hit. Sinfully good, cher and worth the calories.

Chocolate Chip - Pecan Pie Bars

1 (1/2) cups flour
3 tbs.'s flour
3tbs.'s brown sugar
1 stick butter
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup brown sugar
1/2 cup chopped pecans
2 tbs.'s butter
1/4 tsp. salt
1 tsp. vanilla extract
3/4 cup semisweet chocolate chips

Combine flour and 3 tbs.'s brown sugar in medium bowl. Cut in the stick of butter, until crumbly. Press into a buttered 8 x 11 inch baking pan. Bake in a preheated , 350 degree oven for 15 minutes.

In large bowl, combine the eggs, corn syrup, 1/2 cup brown sugar, pecans, 2 tbs.'s butter, vanilla, salt, and chocolate chips and mix well. Pour over baked crust and bake for 20 to 25 more minutes. Cool completely and cut into bars.

For more of my holiday desserts, click here.

Cajun Holiday Cocktails

And for a little lagniappe, here are a few of my favorite drinks to serve during the holidays. Enjoy! Cheers, cher!

Cajun Dirty Martini

1 ounce Absolute Peppar vodka
2 ounces vodka, cold
1 dash dry vermouth
2 large jalapeno-stuffed green olives
1 dash olive juice (to taste)
Crushed ice

Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds. Strain into a chilled cocktail glass. Garnish with jalapeno stuffed olive.

Black Santa Martini

4 ounces coffee liqueur
2 ounces vodka
2 ounces peppermint schnapps
Crushed ice
Mint leaves or peppermint sticks for garnish

Place all ingredients in shaker with ice. Shake for a few minutes and pout into martini glasses. Garnish with mint leaves and/ or peppermint sticks. Serves 2 Out of this world!
And for the morning after the party!

Cajun Bloody Mary's

Absolute vodka to taste 
64 oz. tomato juice
1 Tbs. Tony's Creole seasoning
1 Tbs. prepared horseradish
1 tsp. steak sauce
1 Tbs. Worcestershire sauce
1 Tbs. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug or pitcher.
Garnish with celery tops and olives and small cocktail onions.


Wishing You All a Very Merry Christmas! 


Wednesday, December 11, 2013

Cajun Christmas Party Preview

Well, it's only 2 weeks till Christmas, ya'll, so I am planning my holiday party menus.  I'll soon be entertaining guests for a gift exchange party and then again on Christmas Eve. I've decided to liven up the menu with some new spicy appetizers and I'll be adding several fabulous seafood dishes to my Christmas Eve buffet, as well. This is what I have so far and they are all sinfully delicious and are sure to please your family and guests. Desserts will be on a separate post. Cest bon, cher! Bon appetit!

Spicy Creole Crab Balls

1 lb. lump crabmeat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs.'s chopped bell pepper
2 tbs.'s chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crabmeat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. Form the mixture into 3 inch balls. ( I used a melon scoop) and place on a large cookie sheet and chill for 1 hour. Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. Drain on paper towels and transfer to a serving platter. Serve with my Creole Tartar Sauce. Fab!

Cajun Christmas Party Preview

(click on recipe title to view recipe)

 Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze



 Bayou Buffalo Wings 

  Shrimp Remoulade
 Spicy Cajun Party Meatballs 

 Crawfish Spinach Bread Bowl 


Muffaletta Pasta Salad 
Seafood Jambalaya

Creole Potato Salad  


Cranberry-Pecan Muffins

 Jalapeno Cornbread Muffins  

 Grandma's Buttermilk Biscuits



Bourbon Brownies w/ Praline Icing 

Marguerite's Christmas Cookies 

Eggnog Bread Pudding with Cherry Bourbon Sauce


Ultimate Cajun Eggnog 

Frozen Pomegranate Margaritas

Hope that ya'll are enjoying the season!  Merci beaucoup for stopping by! Happy Holidays!

Sunday, November 24, 2013

Cajun Thanksgiving Round Up

With Thanksgiving only a few days away, I'm checking my list to make sure that I have all of the ingredients to prepare the big feast for family and friends. I'll be making this wonderful Sausage Cornbread Dressing for a side dish, and stuffing the turkey with my Oyster Cornbread Stuffing as well as all of my family's usual favorite appetizers, sides, and desserts. (links below) Cest bon, cher!

Sausage Cornbread Dressing

1 lb. fresh sausage. casings removed and crumbled
1 onion (diced)
2 ribs celery (sliced thin)
2 cups bread, cubed
2 cups cornbread, cubed
1 tbs. garlic, minced
1 cup milk
1 egg (beaten)
1 (10 oz.) can of cream of chicken soup
1/2 soup can water
1 tbs. rubbed sage
½ tsp. black pepper
½ tsp salt
1 tbs. Cajun seasoning
1 cup chicken stock
3  tbs.'s fresh parsley, chopped

Brown sausage in large skillet and drain excess oil. Add onions, garlic, celery, parsley, and spices and continue to saute for 10 minutes.

Place the chicken stock into a large saucepan and bring to a boil and set aside.  Add bread cubes to the sausage mixture. Stir until well combined.
Add the cup of chicken stock, and stir well. In a bowl, whisk the egg and the can of soup into the milk. Pour into the bread mixture and stir until well blended. Place in a buttered casserole dish and cover with foil.
Place in a preheated 350 degree oven for 20 minutes. Remove foil and continue baking for 10 more minutes.



 Cajun Stuffed Crawfish Bread  

 Cajun Party Meatballs 

 Spicy Crab Stuffed Jalapenos


 For more of my Thanksgiving recipes , click here.


Wishing all of you a blessed and very
 Happy Thanksgiving!!!

Merci beaucoup for stopping by!

Tuesday, November 5, 2013

Cajun Eggs Benedict Casserole + A Cajun Waltz

With guests coming for the weekend, I wanted to make a special breakfast for them. They said that they loved Eggs Benedict, so I decided to make one of my all time breakfast faves that a colleague had passed on to me at work. Eggs, crusty French bread, and smoky Andouille sausage,  topped off with a spicy Hollandaise sauce, all swirled into a scrumptious casserole. Out of this world, cher! Bon appetit!

Cajun Eggs Benedict Casserole

2 to 3 links Andouille sausage, or 12 ounces Canadian bacon, diced 
1 16. oz loaf French bread
8 large eggs
2 cups milk
1 tsp. or more Cajun seasoning
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup green onions, chopped
Tear bread into bite sized pieces and place in a buttered 9x13 inch casserole dish. Brown sausage  in skillet and drain excess oil. Place half of the sausage on top of the bread pieces. Whisk eggs, milk, and seasonings in bowl and pour over sausage layer. Top with remaining sausage, parsley, and green onions.

Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and continue to bake for 15 more minutes or until set. Let rest for 10 minutes and top with Spicy Hollandaise Sauce. (recipe below)

 Spicy Hollandaise Sauce

3 large egg yolks
1 tbs. cold water
1 stick of butter cut into pieces
1 tbs. Creole or Dijon mustard
Few shakes of Tabasco
Juice of 1/2 lemon
Salt and pepper to taste

Set a heatproof bowl over a small pot of simmering water. Whisk egg yolks with water until thickened. (about 5 minutes). Whisk in butter gradually until melted. Season with Cajun seasoning and keep warm until ready to serve. Stir in lemon juice, Tabasco, and Creole mustard.

A Cajun Waltz

Here's another little clip that I took of the crowd enjoying a Cajun waltz at Festival Acadiens in October. Let the good times roll, cher!

 Hope that ya'll are having a wonderful Fall week! Merci beaucoup for passing by!

Wednesday, October 16, 2013

More Cajun Tailgating Faves + Festival Fun

Here are a few quick and easy tailgating recipes that are perfect for your tailgating party or anytime you want a fabulous appetizer. These scrumptious favorites are always a hit at my house and are guaranteed to please your family and guests. Cest bon cher! Bon appetit!

Creole Stuffed Mushrooms

2 (16 oz.) cartons fresh baby bella mushrooms, washed, with stems removed
1/2 lb. fresh ground sausage
1 small onion, finely chopped
2 tsp.'s minced garlic
1/8 cup green bell peppers, diced
1/8 cup red bell peppers , diced
1 jalapeno pepper, diced
2 tbs's. fresh parsley, chopped
1 tsp. Creole seasoning
2 (3 oz.) pkg.'s cream cheese, softened
1/4 cup seasoned breadcrumbs
1/2 cup shredded cheddar cheese

Brown sausage with Creole seasoning in a large heavy skillet, stirring often, until no longer pink. Drain excess oil and set aside. Reserve 2 tbsp.'s sausage drippings in skillet and add onions, peppers, garlic, and jalapenos. Saute over medium heat for about 8 to 10 minutes. Remove from heat and stir in sausage, breadcrumbs, parsley, and cream cheese and blend well.

Spoon sausage mixture evenly into mushroom caps and place on a lightly greased cookie sheet. Sprinkle cheese over top of each stuffed mushroom. Bake in a preheated 350 degree oven for 15 minutes or until cheese is melted. Makes 3 dozen. Divine!

Grilled Jalapenos En Brochette

12 large jalapenos, seeded and cut in half
1 lb. bacon, cut in thirds
4 ounces cream cheese
4 ounces of grated pepper jack cheese

1 tsp. minced garlic
1/4 cup onions, chopped fine
Salt to taste

Combine the cream cheese, shredded cheese, onions,  and salt in a medium sized bowl. Mix well. Fill the jalapenos and wrap each one with a bacon strip. Secure with toothpicks. Grill on medium hot grill for about 10 to 12 minutes, or until bacon is crisp.

Click on title to view recipe

Ultimate Cajun Nachos

Festival Fun

We had an absolute blast over the weekend at Festival Acadiens et Creole. Here is a little clip that I took of Balfa Toujours rockin' the crowd on Saturday afternoon at Scene Ma Louisiane. A whole lotta nitty-gritty dancing going on, ya'll! Hope you're all having a wonderful week. Merci beaucoup for stopping by!

Tuesday, August 20, 2013

Spicy Cajun Shrimp Faves + Taking a Break

With shrimping season in full swing in Cajun country, I've been cooking a lot of shrimp recipes. Shrimp for breakfast, lunch, or dinner, and sometimes all three! Here are a few of my family's faves that are easy to make and just sinfully delicious. The delicate garlic cream sauce compliments the spicy shrimp perfectly. I like to make this recipe when I'm in the mood for pasta. And the shrimp jambalaya is out of this world. Serve either with a big tossed salad and French bread and maybe a frozen Margarita. (recipe below) Bon appetit!
Spicy Shrimp Fettuccini

1 lb. fettuccini pasta
1 lb. large shrimp, peeled and deveined 
4 tbs.'s butter
1 (1/2) cups half and half
1 tbs. flour
1/2 cup white wine
2 cloves of garlic, minced

 1 tbs. Cajun seasoning
Salt and Tabasco to taste

1 (1/2) cups grated Parmesan cheese

1 cup grape tomatoes, cut in half
1/4 cup fresh parsley, chopped
1/4 cup green onions, finely chopped

Season shrimp with 1 tbs. Cajun seasoning and set aside.

Cook fettuccini, according to package directions. Drain rinse, and set aside.

Melt butter in a large heavy skillet on medium heat and saute green onions and garlic till soft. Add shrimp and continue to cook and stir for 1 minute. Add wine and when shrimp start to turn pink, remove from skillet and set aside.

Lower heat and whisk in half and half, flour, and a little more Cajun seasoning , salt, and Tabasco, and stir. Bring to a boil and simmer until thickened.

Return shrimp to skillet and add the tomatoes and Parmesan cheese, a little at a time, stirring often. Add parsley and simmer and stir for 10 minutes.

Combine with fettuccini and mix well. Top with a little more Parmesan cheese. Serves 6 

For a lower fat version of this dish, try my ~

Spicy Shrimp w/Mushroom Wine Sauce

Serve with my frozen Cajun Margaritas. Cheers!

2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime.

Spicy Shrimp Jambalaya

2 lbs. medium shrimp, peeled and deveined
1 stick butter
1 large onion, chopped
1 green bell pepper, chopped

1 red bell pepper, chopped
2 ribs celery, chopped
1/4 cup fresh parsley, chopped
2 tsp.'s minced garlic
1 large (16 oz. can tomato sauce)
1 tsp. salt
1/2 tsp. cayenne pepper or more
1/4 tsp. black pepper
Few good shakes Tabasco
3 cups water
2 cups uncooked rice

Melt the butter in a large heavy pot. Add the onion, bell pepper, celery, garlic, and parsley, and saute' for 5 minutes. Stir in shrimp, tomato sauce and seasonings and simmer on low heat for 5 minutes. Add the water and bring to a boil. Stir in the rice, lower heat, and cover and cook for 20 minutes. Turn heat off and let stand for 10 minutes. Stir gently and serve. Serves 6. Cest bon, cher!

Blog Break

 I'll be taking a little blog break to travel to one of my favorite places. When I return, I will be sharing some delicious Fall recipes and since the new Fall festival season in Cajun country will be starting soon, there will be lots of new videos as well. Merci beaucoup for stopping by!  Crank it up and remember to let the good times roll, cher!

Wednesday, July 31, 2013

Spicy Crawfish Tacos w/ Pineapple Salsa

Here's a family fave that is bursting with flavor and is perfect for a quick and easy meal. Serve with my pineapple salsa and a cold beer or nice glass of wine. Enjoy!

 Spicy Crawfish Tacos

1 lb. fresh peeled crawfish tails
3 tbs.'s. butter
1 tbs. olive oil
2 tsp.'s minced garlic
1 small onion, chopped
1 bell pepper, chopped (any color)
1 jalapeno pepper, minced
1 tsp. to 1 tbs. Cajun seasoning
1/2 cup fresh cilantro, chopped
Juice of half a lemon
8 ounces shredded Mexican cheese
8 tacos

Saute the garlic, jalapeno, onions, and peppers in the olive oil and butter in a large heavy skillet for about 5 minutes. Add crawfish and Cajun seasoning, mix well, and saute for about 10 more minutes. Add cilantro and lemon and continue to saute and stir for 5 more minutes.

Line taco shells with shredded lettuce and spoon 1/2 cup of the crawfish filling into each shell. Top with cheese and your favorite taco toppings, and a little sour cream and enjoy! Equally delicious with shrimp! Serve with my pineapple salsa. (recipe below)

Marguerite's 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.


Here's a simple little salad that I love to serve when I'm having a crowd over. A wedge of iceberg lettuce served with red onions, diced Creole tomatoes, jalapenos, smoky bacon, and blue cheese topped with my Creole ranch dressing (recipe below) Cest bon, cher!

Creole Wedge Salad

2 heads iceberg lettuce
2 large Creole tomatoes chopped
4 hard boiled eggs, chopped
1 bunch green onions, sliced
1 or 2 jalapenos, diced (optional)
8 strips bacon, cooked and crumbled
1 cup blue cheese, crumbled

Remove outer leaves from lettuce and core center.  Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side,  Slice two 2-inch thick slices from center of head. Repeat with second head. Ladle dressing across wedge so that it runs over one side.  Sprinkle the bacon bits, chopped egg, chopped tomatoes, green onions, jalapenos, and blue cheese over the top of the salad. Fab!

Creole Ranch Dressing

1 (1/4) cups, no-fat buttermilk 

1/2 cup light mayo

1/2 cup light sour cream

1 tbs. Creole mustard

2 tsp.'s white vinegar

2 tbs.'s lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and minced

1 tbs. fresh parsley, minced

1 tbs. fresh thyme, minced

1 tsp. Creole seasoning

Salt to taste

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

Many thanks and a warm welcome to all of my new followers. I'm so glad to have ya'll, along with all of my old blog buds.  Hope you all are having a wonderful summer week. Merci beaucoup for passing by!