Wednesday, May 23, 2018

Cajun Cookout Favorites + Bayou Boogie

Summer is in full swing here in Cajun country, and grillin' on the patio and chillin' in the pool are my favorite activities on a hot day. Here are a few of my favorite Memorial Day recipes and cookout faves that I will be preparing for family and friends. Plus lots of yummy frozen drinks and dips in the pool.   Bon appetit!

Cajun Frozen Margaritas

2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime. 

 Spicy Drunken Shrimp Kabobs

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,
or 1 whole cut-up chicken 
Cajun rub, (recipe below)
Tabasco and Worcestershire sauce
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes and basting often with Bourbon BBQ Sauce. (recipe below)

Bourbon BBQ Sauce

1/2 cup brown sugar
1/2 cup bourbon
1 cup ketchup
1/2 cup cane syrup
2 tbs.'s Creole or Dijon mustard
1 tbs. Liquid Smoke
1 tbs. or more, chipotle sauce
2 cloves garlic, minced
3 tbs.'s onion, minced
Salt and Tabasco to taste
Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

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

Combine all in food processor or blender and pulse until well blended. Store any remaining rub in an airtight container.


Loaded Baked Potato Salad

Creole Summer Salad

And now for a sinfully delicious dessert.

Pina Colada Bread Pudding w/ Rum Sauce

1 (16 oz.) loaf French bread, (torn into bite sized pieces
1 (10 oz.) can frozen pina colada drink mix
6 oz. pineapple juice
1 large can, (12 oz.) evaporated milk
1/2 cup cream of coconut
1/2 cup flaked coconut
4 eggs
1 tsp. vanilla extract
1/4 cup light rum
1 small can, (8 oz.) crushed pineapple

In large bowl, tear bread into bite sized pieces. Place the next 7 ingredients in blender, and blend until smooth. Stir in the crushed pineapple. Combine mixture with the bread pieces and stir well to coat. Place in slow cooker and cook on low for 6 hours. Serves 8.

If you prefer to bake it in the oven, follow the basic recipe, and place mixture into a lightly greased baking dish, and then into a larger pan of water about 2 inches deep. Bake @ 350 degrees for 35 to 45 minutes or until golden brown. Top with whipped cream,  or if you want a little added touch of decadence, serve with my rum sauce. (recipe below)

Rum Sauce

1/2 stick butter
1/2 cup sugar
1 egg yolk, beaten
2 tbs.'s water
2 tbs.'s dark rum

Melt butter in saucepan. Add the sugar, egg yolk, and water. Bring to a boil and cook on a full boil for 3 minutes, stirring constantly, until sugar dissolves. Remove from heat and add the rum. Strain and serve over bread pudding. Fab!

Bayou Boogie

Here's a little clip that I took at a recent concert in River Ranch. Wayne Toups was rockin' the crowd and there was a whole lotta dancin' going on. Crank it up for this one and let the good times roll, cher!