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!

Thursday, July 25, 2013

Shrimp Stuffed Bell Peppers + French Rockin' Boogie

Here's a Cajun favorite that is so easy to make and is a great way to use up all of those bell peppers in the garden. They have been very plentiful this year in Cajun country with all of the regular rainfall that we've had this summer. Delicious Gulf shrimp in a spicy Creole tomato sauce with rice, in a fresh bell pepper. Out of this world, cher!  Served with a salad and French bread, it makes them a perfect choice for a light summer meal. Bon appetit!

4 large bell peppers, seeded and cut in half
1 lb. medium shrimp, peeled and deveined

1/2 stick unsalted butter
1/2 cup each, onions, bell peppers, and celery, chopped
1/4 cup green onions, sliced
2 tsp.'s minced garlic

1/4 cup fresh parsley, chopped
1 can cream of mushroom soup, plus 1/2 soup can water
1 small can (8 oz.), tomato sauce
1 can Rotel tomatoes and green chilies
2 tbs.'s Worcestershire sauce

2 cups cooked rice
1 tsp. or more Cajun seasoning

1 cup cheddar cheese, shredded

Cut tops off of bell peppers and remove seeds.  In large pot, boil the bell peppers and tops in lightly salted water, for five minutes. Drain and place in a large, lightly greased baking pan.

In large skillet, on low heat, melt butter and saute chopped onions, bell peppers, celery,  and garlic for 5 minutes. Add the shrimp, tomatoes, and seasonings and saute for 5 minutes.

Add the Worcestershire sauce, cream of mushroom soup, water, parsley, and tomato sauce  Lower heat,  stir well, and cover and simmer for 5 minutes. Gradually add the cooked rice to the shrimp mixture and mix gently.

Fill each bell pepper with shrimp and rice mixture. Place the cheese on top of each pepper. Bake in a preheated 350 degree oven for about 15 to 20 minutes or until cheese melts.

 Cest bon, cher! 

French Rockin' Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie playing at the Cajun Zydeco Festival in New Orleans in June. Hope you all have a fun and fab weekend! Merci beaucoup for stopping by!

Saturday, July 13, 2013

Spicy Cajun Party Dips + Bayou Blues

Here are two great party dips that are sure to please your family and guests. They were brought to my Fourth of July cookout by two of my guests and were so delicious and easy to make that I just had to share them. The first one is a creamy blend of crawfish and cheese with the perfect amount of heat from the jalapenos. (crab meat or shrimp could easily be substituted for the crawfish) The second one is out of this world and is a delectable blend of spicy chicken and cheese. Cest bon, cher! Enjoy!

Creamy Crawfish Dip

1/2 lb. peeled crawfish tails
1 tsp. minced garlic
1/2 cup chopped pickled jalapenos
1 small red bell pepper, chopped
1/2 cup green onions, sliced thin
1 cup Pepper Jack cheese, grated
2 ounces Parmesan cheese, grated
2 tbs.'s white wine
1 tsp. Tabasco sauce
1/2 tsp. salt
8 oz.'s cream cheese, softened

Combine all ingredients except the Parmesan cheese in  large bowl. Mix gently and spoon into a medium sized, buttered casserole dish. Sprinkle the Parmesan cheese evenly over top and bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Let sit for 5 minutes before serving.


Buffalo Chicken Dip

 2 cups diced cooked chicken
1/4 cup hot sauce
1 cup light mayo
1 cup cheddar cheese
3 tbs.'s green onions, chopped
1 tsp. lemon juice
1/4 cup blue cheese, crumbled

Toss chicken with hot sauce. Stir in remaining ingredients, except blue cheese. Spoon into a 1 1/2 quart buttered baking dish and top with blue cheese. Bake uncovered  in a preheated 350 degree oven for about 20 to 25 minutes or until bubbly.

Bayou Blues

Here's a little clip of some good ole bayou blues with Elvin Bishop jamming with Andre Theirry and Zydeco Magic. Grab yourself a cold drink and crank it up for this one, cher! Wishing ya'll a fun and fabulous weekend! Merci for passing by! Cheers!