Cajun Easter Brunch Buffet

With Easter only one week away, I've been planning my Easter brunch buffet for my family and friends. I've been tweaking my buffet menu and I'll be including my family's faves and most guests will be bringing a salad or dessert to share. It will be quite a spread and packed with delectable Cajun favorites, with plenty of Bloody Mary's to go around. Cheers, cher!

This spicy quiche with jalapenos and mushrooms is very popular at my house and I'm sure that it will be at yours, too. Sometimes I add a cup of small cooked shrimp or crawfish tails, which are both also fab! Great with a Bloody Mary or two! Cheers, cher! Bon appetit!

Spicy Creole Breakfast Quiche

1 (9 inch) frozen, (thawed), or homemade deep dish pie shell 
1 cup cooked ham, cubed

1 cup Cheddar cheese, shredded or cubed

1/2 cup chopped onions

1/2 cup chopped bell pepper
1 cup fresh mushrooms, sliced
1 or 2 jalapeno peppers, seeded and chopped
3 tbs.'s fresh parsley, chopped
1 tsp. dried thyme

6 large eggs

3/4 cup half-and-half

1 tsp. Creole  mustard

1 tsp. Creole seasoning,  (for my recipe,  click here)

Salt and Tabasco to taste
2 tbs.'s olive oil

In large skillet, saute the ham, mushrooms, onions,  green peppers, and jalapeno in the olive oil, for 10 minutes. Spread evenly on bottom of  pie shell.

In medium bowl, whisk together the eggs, half-and-half, cheese, mustard, parsley, thyme and Creole seasoning. Add salt and a few shakes of Tabasco, to your taste, and mix well.

Pour over ham mixture. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean. Let stand for 10 minutes, before cutting.

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(Click on title to view recipe)

Spicy Cajun Boiled Shrimp w/ Remoulade Sauce

Cajun Crockpot Breakfast Casserole

Creole Deviled Eggs

Cajun Crab Dip (by popular demand)

Creole Shrimp Pasta Salad

Crawfish Jambalaya

Spinach Madeleine

Cajun Baked Ham w/ Sugarcane-Bourbon Glaze

Jalapeno Cornbread Muffins

  





Nanny's Sweet Potato Biscuits

 

And although some of my guests are bringing desserts, I wanted to make my Dad's favorite Easter Cake. One bite of this divine cake and you'll think you're in heaven, cher! Worth the calories!

Pina Colada Bundt Cake

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Lagniappe

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

And here's a little lagniappe for my wonderful followers. Thanks so much for your continued friendship and support. My recipe for Jalapeno Cream Sauce is (to die for) and great on pasta, crab cakes, and just about anything. Enjoy!

Jalapeno Cream Sauce

1 or 2 jalapeno peppers, seeded and chopped fine
1 tsp. minced garlic
2 tbs. vegetable oil
Salt to taste
1 tbs. Creole mustard
1/3 cup whipping cream
2/3 cup light sour cream

Saute peppers and garlic in medium skillet, in oil over low heat, stirring frequently, for about 4 minutes. Remove from heat and stir in remaining ingredients. Mix well. Makes 1 1/4 cups.

Cajun Bloody Mary's

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Wishing you all a wonderful week and a very Happy Easter! Merci beaucoup for stopping by!

Spicy Cajun Shrimp and Grits + Time for Downtown Alive

Here's another family fave that is perfect for a Sunday brunch or a delightful weeknight supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add diced smoked ham or sausage for a greater variety of textures and flavors. And other times I change up the cheeses and do Asagio or add some cream cheese. When I tell you that it's scrumptious, cher, then you know that I mean it! Bon appetit!

Spicy Cajun Shrimp and Grits

1 (1/2) lbs. medium shrimp, peeled and deveined, with tails left on
3 tbs.'s butter
2 cans chicken broth
3/4 cup quick cooking grits
1 (1/2) cups Parmesan cheese, grated
1/2 cup green onions, sliced
1 cup fresh mushrooms, sliced
1/2 cup fresh parsley chopped
1 tsp. minced garlic
1/2 cup dry white wine
1 tsp. dried thyme
Salt to taste
1 tbs. Cajun seasoning
4 slices of cooked and crumbled bacon for garnish

Season shrimp with the Cajun seasoning and thyme and set aside.

Bring the chicken broth to a boil in a medium saucepan. Lower heat to medium and add the grits gradually and cook for 5 minutes or until thick. Stir in 1 cup of the cheese and stir until melted and remove from heat. Pour into a buttered 2 quart casserole dish and set aside.

In large skillet, melt the butter and saute the mushrooms, green onions and garlic for 5 minutes. Add the shrimp and cook for 5 more minutes, stirring frequently. Remove shrimp to a plate and add the wine and cook for 2 minutes or until reduced by half. Add the other 1/2 cup of cheese and continue cooking and stirring until cheese melts.

Spoon the shrimp over the grits and drizzle with the cheese sauce and top with bits of crumbled bacon. Bake in a preheated 350 degree oven for about 10 minutes or until the top starts to brown and the cheese is bubbly.

CA C'EST BON, CHER!

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 I am sharing this recipe at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
See Ya in the Gumbo @ MsEnplace

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Time for Downtown Alive

Here's a little clip of the hot as Tabasco zydeco band that will be playing at this week's Downtown Alive. Corey Ledet and his Zydeco Band will be rockin' the crowd! Come on out and enjoy the beautiful Spring weather and let the good times roll, cher! Crank it up!



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

Muffaletta Poboys w/ Creole Olive Salad

Here is a sinfully delicious poboy that is easy to make and can be prepared after one quick trip to the grocery store. Although I adore traditional Muffalettas, these are so easy to make and don't require an elusive ingredient list. And my Creole Poboy Spread and homemade Creole Olive Salad, (recipes below) top them off perfectly. Cest bon, cher! Enjoy!

Cajun Muffaletta Poboys

1 loaf French bread
1/4 lb. deli ham, thinly sliced
1/4 lb. Genoa salami, thinly sliced
1/4 lb. each, Mozzarella and Provolone cheese, sliced
1 cup olive salad, with oil, (recipe below)
2 tbs.'s poboy spread, (recipe below)
Lettuce and sliced tomatoes




Split the loaf horizontally. Spread top half with Creole poboy spread. Spread bottom half with olive salad. Place meats and cheeses in layers,  on bottom half of bread. Top with shredded lettuce and tomatoes and other half of loaf. Cut in half and serve with a cold beer. Fab!

Marguerite's Creole Poboy Spread

1/2 cup light mayo

1/4 cup Creole or Dijon mustard

1 tbs. ketchup
1 tbs. pickle relish

1 tbs. horseradish

Few shakes salt

Few shakes Tabasco

Combine all ingredients and stir until well blended and chill for 30 minutes. Store any unused portion in an airtight container and store in fridge for up to 3 days.

Creole Olive Salad 

1 cup stuffed green olives
1 cup black olives
1/2 cup chopped tomatoes
2 cloves of garlic, sliced
1/4 cup pickled jalapenos
1 tbs. sliced green onions
1 tbs. chopped fresh parsley
1 tbs. capers
2 tsp.'s dried oregano
1 tsp. Cajun seasoning
3 tbs.'s red wine vinegar
1/2 cup Virgin olive oil 

Combine all ingredients except oil in a food processor and pulse until finely chopped and well blended. Place in an airtight container and pour oil over olive mixture and mix well. Let marinate at least overnight. Will keep in fridge for up to 1 week.

I'll be sharing these at ~
Show and Tell Friday @ My Romantic Home

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Hope that you all have a wonderful week!. Merci beaucoup for passing by!