Friday, February 22, 2013

Cajun Crab and Corn Casserole + Bayou Boogie

The Lenten season is in full swing in Cajun country and fabulous Louisiana seafood is on sale everywhere. The crabmeat was on sale at my favorite seafood market and I couldn't resist buying a few pounds. Enough for a batch of crab cakes and to make this scrumptious casserole. And it is so quick and easy for those busy days. Out of this world, cher and it will have you going back for more. Bon appetit!

Cajun Crab and Corn Casserole

1 lb. lump crabmeat
1 tbs. minced garlic
1/4 lb. butter
1/2 cup flour
1 cup milk
1 cup whipping cream
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Salt to taste
2 tbs.'s fresh parsley, chopped
1 tsp. dried thyme
1 (12 oz.) can Mexican corn, drained
3 ounces Parmesan cheese, grated
3 ounces Romano cheese, grated

Melt the butter in a large saucepan on low heat. Add flour and stir until thickened. Continue cooking for 10 minutes and stir constantly until a blonde roux is formed. Add cheeses, whipping cream, milk, parsley, and seasonings. Cook until sauce thickens and cheese is melted. Add crabmeat and cook on low for 5 more minutes. Transfer mixture to a buttered casserole dish. Bake in a preheated 350 degree oven and bake for about 10 to 15 minutes or until golden brown and bubbly.

Serve with a big salad or steamed veggies and French bread for a special meal. Fab! Enjoy!

For my Sinful Bayou Crab Cakes recipe, click here.

I'll be sharing this at ~
Inspire Me Monday @ Create with Joy
See Ya in the Gumbo @ Ms. Enplace

Bayou Boogie

Here's a little clip that I took of some nitty-gritty dancin' going on at Festival Acadiens. The crowd was lovin' this band and there was a whole lotta boogie-ing going on. Crank it up for this one, cher, and let the good times roll!

Wishing all of you a fun and fabulous weekend! Merci beaucoup for stopping by!

Thursday, February 14, 2013

Sinful Chocolate Delights + A Cajun Slow Song

Here's a divinely delicious bread pudding that I love to make on Valentine's Day and wanted to share with ya'll. Delectable chocolate, topped with a sinful, chocolate bourbon sauce and maybe a little whipped cream. Just heavenly, cher, and guaranteed to please. And what could be better to accompany this luscious treat than a  Chocolate-Cherry Martini! Cheers and Happy Valentine's Day!

Chocolate Bread Pudding w/ Chocolate Bourbon Sauce

1 loaf French bread, torn into pieces
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
4 large eggs
1 cup hot water
2 tbs.'s butter
1/2 cup chopped pecans

Place bread pieces in a large bowl. In heavy saucepan over low heat,  add the chocolate chips and stir until melted.

Whisk together the milk, eggs, water, pecans, and melted chocolate chips. Pour over bread and mix well.

Let stand for 2 minutes and spoon bread into a buttered 13x9 inch baking dish. Bake in a preheated 350 degree oven for 40 to 50 minutes. Serve with Chocolate Bourbon Glaze. (recipe below) Enjoy!

  Chocolate Bourbon Glaze

1/2 cup whipping cream
1 cup chocolate chips
1 tbs. bourbon

In small saucepan, bring the whipping cream to a boil over medium high heat. Remove from heat and stir in chocolate chips and bourbon and stir until melted.

 Chocolate- Cherry Martini

1 cup ice cubes
1/2 ounce cherry brandy
1 ounce creme de cocoa
1 ounce vodka
1 ounce chocolate liquor
1 tbs. chocolate syrup
4 ounces half and half
1/2 tsp. maraschino cherry juice
maraschino cherries

Pour chocolate syrup into bottom of a cocktail glass. Place ice cubes in a shaker and add all ingredients, except cherries, and shake until blended. Strain and pour into a cocktail glass, stir once, and garnish with cherries. Cest bon, cher! Cheers!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Creative Bloggers Party and Hop @ Homemaker on a Dime

 A Cajun Slow Song

People often ask me if Cajuns ever dance slow, so here's a little song played by Joel Sonnier and the Jambalaya Cajun Band that is about as slow as it gets in Cajun country. Dedicated to my one and only love, this one's for you, cher!

Merci beaucoup for stopping by, ya'll!

Friday, February 8, 2013

Cajun Mardi Gras "Must Haves"

Here are a few of my favorite recipes that I love to serve during the Mardi Gras season and more importantly, love to eat. I'm including a few grilling recipes because with the glorious Spring weather that we're having, you can bet we'll be grilling up a storm. They are all out of this world, cher and I hope that you give them a try. Bon appetit!

Crawfish Monica

1 lb. corkscrew pasta
1 lb. peeled crawfish tails
2 tbs.'s olive oil
6 tbs.'s butter
1/2 cup onions, chopped
2 tbs.'s minced garlic
1 tbs. Cajun or Creole seasoning
1/2 tsp. salt
1/4 cup white good white wine
2 cups half and half
1 tbs. lemon juice
1/2 cup green onions, including tops, sliced thin
1/4 cup fresh parsley, chopped
1 cup Parmesan cheese, grated

Cook the pasta according to package directions, drain and rinse and place in large bowl. Drizzle with olive oil and set aside.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Cajun seasoning and salt, and cook and stir for 1 minute.

Add the white wine and cook over high heat until nearly all evaporated. Add the half and half and lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook for 10 minutes. Add the green onions and parsley and cook for 5 more minutes.

Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 3 minutes. Remove from the heat and add 1/2 cup of the cheese.

Place in a serving bowl and top with the remaining 1/2 cup of cheese. Fab!

And here a a few more. Enjoy!