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!