Cajun Delights: September 2015

Friday, September 4, 2015

Cajun Labor Day Menu

With the last big holiday weekend of the summer coming up, I've been tweaking my menu for our annual Labor Day cook out. Believe me when I tell you, cher, that they are all sinfully delicious and totally worth the calories! Here's what I have so far, but will be adding more as I go along. Bon appetit!

Appetizers

Spicy Sausage Stuffed Mushrooms

2 (16 oz.) cartons fresh baby bella mushrooms, washed, with stems removed
1/2 lb. fresh ground sausage
1 small onion, finely chopped
2 tsp.'s minced garlic
1 jalapeno pepper, diced
2 tbs's. fresh parsley, chopped
1 tsp. Creole seasoning
2 (3 oz.) pkg.'s cream cheese, softened
1/4 cup seasoned breadcrumbs
1/2 cup shredded cheddar cheese

Brown sausage with Creole seasoning in a large heavy skillet, stirring often, until no longer pink. Drain excess oil and set aside. Reserve 2 tbsp.'s sausage drippings in skillet and add onions, garlic, and jalapenos. Saute over medium heat for about 8 to 10 minutes. Remove from heat and stir in sausage, breadcrumbs, parsley, and cream cheese and blend well.

Spoon sausage mixture evenly into mushroom caps and place on a lightly greased cookie sheet. Sprinkle cheese over top of each stuffed mushroom. Bake in a preheated 350 degree oven for 15 minutes or until cheese is melted. Makes 3 dozen. Divine!

Spicy Cajun Crab Dip

Grilled Favorites

Spicy Cajun Shrimp Skewers

Cajun Andouille-Pepper Kabobs

1 pkg. Andouille sausage, (or other smoked sausage), sliced

1 each, green, red, and yellow bell pepper, seeded, cut in halves, then quartered

1 onion, cut in half, then quartered

1 tbs. Cajun seasoning

Skewers

Place a pepper of each color on a skewer and alternate with sausage and onions. Repeat. Cook directly on grill on medium heat for about 10 to 15 minutes, on each side.

Cajun BBQ Chicken w/ Bourbon BBQ Sauce