Monday, February 22, 2016

Spicy Shrimp and Okra Jambalaya + Bayou Boogie

Here's another family fave that is perfect for a Sunday brunch or a scrumptious week night supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add a few links of Andouille sausage for a greater variety of textures and flavors. Out of this world, cher, and so easy for those busy days! Enjoy!

Spicy Shrimp and Okra Jambalaya


1 lb. large shrimp, peeled and deveined
2 links of Andouille sausage, sliced and browned
1/2 stick of butter
2 cups fresh or frozen okra
1 small onion, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped 
2 tsp.'s minced garlic
1 can Rotel diced tomatoes and green chilies, drained
2 Tbs.'s Worcestershire sauce
1 (8 oz.) can tomato sauce
3 cups water
1 tsp. Cajun or Creole seasoning
2 cups raw rice
On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes. Add sausage, okra, and tomatoes,  and stir and cook for 5 more minutes. Add shrimp, and creole seasoning, and stir for 5 more minutes. Add tomato sauce, Worcestershire sauce, and water, and bring to a boil. Lower heat, add rice, stir and cover, and simmer for 25 to 30 minutes, stirring occasionally. Allow to sit for 10 minutes before serving.

Serve with my , Cajun Hush Puppies, (recipe below),  and a big tossed salad. Cest bon, cher!

Cajun Jalapeno Hush Puppies

1 (1/2) cups yellow cornmeal
1/4 cup sugar
1 cup flour
1 tsp. Cajun seasoning
1 tsp. salt
3 tsp.'s baking powder
2 eggs
1  jalapeno pepper, seeded and chopped
1/2 cup milk
Oil for frying

Mix cornmeal, sugar, seasonings, baking powder, and flour in large bowl.
Add the eggs, first, then the milk, and chopped jalapenos and mix well.
With a melon scoop, drop by scoopfuls into hot oil, in a cast iron
skillet. Deep fry until golden brown. Drain on paper towels.

I also like to fry up a big batch of crispy catfish strips,  (link below) and serve them with my Creole Tartar Sauce. Enjoy!

Spicy Cajun Catfish Strips

Bayou Boogie

Some call having a king cake party, a Mardi Gras tradition, while others call it an obsession.  Here's a little clip of this year's king cake party at Jerry Spanger's place in Breaux Bridge. Crank it up for this one and dance that king cake off, cher! Merci for passing by!

Saturday, February 6, 2016

King Cake Bread Pudding + More Mardi Gras Faves

It's time for some serious Mardi Grawin', ya'll, and I've been tweaking my menu for a little "after the parade" party that I'm having on Lundi Gras. Of course, I'll be serving a lot of traditional Mardi Gras dishes, but will also be adding a decadent new dessert. This King Cake Bread Pudding is just heavenly and is a perfect blend of decadent King Cake, and a "to die for" Bourbon-Cream Cheese Frosting. (recipe below) Sinfully delicious. cher! Bon Appetit!

King Cake Bread Pudding

1  small "day old" King Cake, cubed
2 large eggs
2 cups half and half
1 (14 ounce) can sweetened condensed milk
1/2 cup sugar
1/2 cup brown sugar
2 tsp.'s cinnamon
1 tsp. almond extract
Purple, green, and yellow, sugar crystals

Place the cake cubes in a lightly greased, 13x9 inch baking pan.

In a large bowl, combine eggs, half and half, milk, sugars, and almond extract. Whisk until well blended and spoon mixture evenly over cake cubes and press down to evenly coat.

Let sit at room temperature for 30 minutes. Bake in a preheated 350 degree oven for about 35 to 40 minutes or until a knife comes out clean.

Cool and then frost with Bourbon Cream Cheese Frosting. (recipe below) Sprinkle with colored sugars. Fab!

Bourbon - Cream Cheese Frosting
1 8 ounce package cream cheese, softened
4 tbs.'s butter, softened
3 cups confectioners sugar
1 shot bourbon 

Combine cream cheese and butter in mixing bowl. Microwave on high for 15 seconds. Stir in bourbon and beat in sugar until well combined. Divine!

For more of my Mardi Gras desserts, click here.

For my Mardi Gras Menu, click here.

For my Mardi Gras drinks, click here.

Wishing you all a safe,  fun filled, and HAPPY MARDI GRAS!!! Have a blast, cher! Merci beaucoup for stopping by!