Tuesday, April 30, 2013

Crab and Shrimp Enchiladas + Festival Fun

Here's a spicy Cajun favorite that is perfect for your Cinco de Mayo celebration or anytime you want a fabulous meal. Sinfully good, cher and so easy to make. Bon appetit!

Crab and Shrimp Enchiladas

3 tbsp.'s butter
1 onion, chopped
1/2 cup green onions, sliced
1 bell pepper, chopped

1/4 cup fresh cilantro, chopped
1 lb. peeled medium shrimp
1/2 lb. lump crab meat, picked over 
1 can cream of mushroom soup, undiluted
1 can hot enchilada sauce, divided
1 (4 oz.) can green chilies, drained
1 tsp. or more, Cajun seasoning
8 count package flour tortillas

 1 (1/2) cups shredded Pepper Jack cheese, divided
1/4 cup Parmesan cheese, grated (optional)

In large skillet, saute the onion, bell pepper, seasoning, on medium heat, for about 5 minutes. Add shrimp and saute and stir for about 5 minutes on each side.

Pour in mushroom soup, half of the enchilada sauce, crab meat, and green chilies. Stir and mix well. Add salt to taste. Cover and simmer for 5 more minutes, stirring occasionally.
Place tortilla in a shallow dish and spread 1/2 cup of the mixture on top, sprinkle with  cheese, roll, and place in a greased, 13 x 9 baking pan, with seams down. Repeat.

When complete, pour other half of enchilada sauce, evenly on top and sprinkle top with remaining Pepper Jack cheese, 1/4 cup grated Parmesan cheese,  green onions, and cilantro. 

Bake in a preheated 350 degree oven for 15 minutes or until bubbly and cheese melts. 

Serve with my Corn, Black Bean, and Tomato SalsaBon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage
See Ya in the Gumbo @ Ms. EnPlace

Festival International de Louisiane

We had an absolute bon ton at Festival International, enjoying 5 straight days of fabulous food, music, and fun. The weather was great also, which made the whole event even more enjoyable. Here are a few pics that I took of some of the awesome food that we ate from the Pavillion de Cuisine. The lines were long, but well worth the wait.

Crawfish Spinach Bread Bowl

Blackened Shrimp Wrap

We also had dinner at a few choice restaurants downtown. The Jalapeno Cheeseburgers were out of this world!

And the fried shrimp en brochette was divine!

There were 6 music stages and the music was incredible.

Kick Off Dance

The Lost Bayou Ramblers got the ball rolling on Wednesday evening at the Kick Off fais do do and there was a whole lotta nitty-gritty dancin' going on.

Hope that you all are having a wonderful week! Merci beaucoup for passing by!

Sunday, April 21, 2013

Cajun Grilled Pork Chops + Weekend Fun

With the unusually cool Spring we've been having in Cajun country, it's been perfect weather for grilling up some Cajun faves. Here's a fabulous recipe for grilled pork chops. I am also grilling some jalapeno sausage and veggie kabobs. The secret is in the rub (recipe below) and is guaranteed to please your family and guests. Cest bon, cher! Bon appetit!

Cajun Grilled Pork Chops 

4 center cut pork chops
2 tbs.'s Worcestershire sauce
Tabasco to taste

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

1 tbs. dried oregano

Mix all ingredients in a bowl and rub into both sides of chops. Shake on Worcestershire sauce and Tabasco. Allow to sit for 15 minutes before grilling.

Grill on a preheated medium high grill on indirect heat for about 5 to 7 minutes on each side, or until internal temperature reaches 160 degrees, basting twice with my Spicy Cajun BBQ Sauce. (recipe below) Enjoy!

Spicy Cajun BBQ Sauce

1 cup ketchup
4 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard

1/4 cup molasses
6 dashes Tabasco
3 cloves garlic, crushed
1 onion, finely chopped

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.

Serve with my  Spicy Cajun Dirty Rice and Grilled Veggie Kabobs for a delightful meal.

Weekend Fun

It was a beautiful Spring weekend in Cajun country, packed with fun! We started out at the Bach Lunch at Parc Sans Souci in downtown Lafayette. The Revelers were entertaining the crowd.

After all of that dancing, it was time for a cold drink and so it was on to Agave Cantina for a round of frozen Margaritas.

We also went to the Boudin Festival where Kevin Naquin and the Ossun Playboys were rockin' the crowd.

Wishing all of you a wonderful week, filled with fun! Merci beaucoup for stopping by!

Friday, April 5, 2013

Spicy Cajun Catfish Faves + Zydeco Fun

One of my dear friends stopped by today and surprised me with 3 pounds of freshly caught Louisiana catfish so I just had to cook it all! Here are two Cajun favorites that are just fab and much lighter and healthier than the deep fried version.  The spicy batter and delicious fish combine in your oven to make a quick and easy, entree for a great week night meal. Serve with a nice salad or steamed veggies. Bon appetit!

Cajun "Oven Fried" Catfish

1 pound catfish fillets
1 tbs. or more, Cajun seasoning
Cooking spray
2 eggs
1/2 cup buttermilk
1/2 cup milk
1 tbs. Cajun or Creole seasoning
1 tsp. dried thyme
3 cups Zatarain's Wonderful Fish Fry (click here to order) or
use your favorite mix

Line a 13x9 baking pan with heavy duty foil and spray with cooking spray.

Season catfish with Cajun seasoning and set aside.

Whisk eggs and milk in a shallow pie pan. Dip catfish in egg mixture to coat.

Place the fry mix in a large ziploc bag and add more Cajun seasoning, if desired and catfish, one or two at a time, and shake until well coated.

Place fish in prepared pan and bake in a preheated 350 degree oven for about about 25 minutes. Fab!

Cajun Pecan Crusted Catfish

6 catfish fillets ( about 2 lbs.)
1 tbs. Cajun seasoning
1 cup pecan halves,  coarsely ground
1/2 tsp. salt
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 tsp. Tabasco
1/2 cup flour

Season catfish with Cajun seasoning and set aside. Place pecans in a food processor and pulse until coarsely ground.

Whisk together the buttermilk, eggs, and Tabasco in a shallow pan. In a separate shallow pan, stir together the flour, cornmeal, pecans, salt, and Tabasco.

 Dip each fillet into the buttermilk mixture and then into the cornmeal mixture, coating well. Place on a greased baking pan and bake in a preheated 350 degree oven for about 20 to 25 minutes. Out of this world!

Serve with lemon wedges and my Creole Tartar Sauce. (recipe below)

Creole Tartar Sauce

1 cup light mayo
1 tbs. Creole mustard
1 tbs. each, green onions and fresh parsley, chopped
1 tsp. minced garlic

1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill.

I'll be sharing these at~
See Ya'll in the Gumbo @ Ms EnPlace
Tuesdays with a Twist @ It's Your Life
Full Plate Thursday @ Miz Helen's Country Cottage 

Zydeco Fun

Here's a little clip of some nitty gritty dancin' going on at Downtown Alive, last week. Corey Ledet and his Zydeco band were rockin' the crowd. Hope ya'll have a fun and fantastic weekend and remember to let the good times roll, cher! Merci beaucoup for stopping by!