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.

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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.

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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!

Cajun Chicken Alfredo + Bayou Blues

Here's a wonderful family favorite that will surely become one of yours. Tender chicken in a spicy, creamy cheese sauce, blended with pasta , will have you going back for more. Also, fabulous with crawfish or shrimp. Serve with a big tossed salad and hot French bread, for a delectable week night meal. Cest bon, cher!

Cajun Chicken Alfredo


1 lb. boneless, skinless chicken breast
1 tbs. or more, Cajun seasoning
Few shakes of Tabasco
2 tbs.'s olive oil, divided
1 small onion, chopped
1 small red bell pepper, coarsely chopped
2 tsp.'s minced garlic
1 (1/2) cups heavy cream or half and half
1 stick butter
4 ounces grated Parmesan cheese
4 ounces grated Romano cheese
1/2 cup fresh parsley, chopped
1 (12 ounce) pkg. favorite pasta

Prepare pasta according to package directions and rinse and drain and place in a large bowl.

Season chicken with Cajun seasoning and heat 1 tbs. of  olive oil on medium heat in a large skillet.  Add chicken and cook for 5 to 7 minutes. Turn chicken and cook for 5 more minutes or until no longer pink inside. Remove chicken from skillet and set aside to rest.

 Return skillet to stove top and add other tbs. olive oil. On medium heat, saute the onions, for about 5 minutes. Add the bell peppers and garlic and continue to saute and stir for 5 more minutes. Meanwhile, cut the chicken into bite size pieces and set aside.

Add the heavy cream, and butter and cook on low heat until butter is melted, stirring constantly. Add the cheeses and the parsley to the cream mixture and stir until melted and well combined. Stir in a few shakes of Tabasco.

Add the pasta to the cream and cheese mixture and mix well. Add the cooked chicken and stir well to coat. Sinfully delicious! Bon appetit!

I'll be sharing this at ~
Full Plate Thursday @ Miz Helen's Country Cottage

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Lagniappe

It's almost time for Superbowl Sunday and I'll be posting some great Cajun appetizers soon. Meanwhile click here for a few of my Superbowl party faves.

And Mardi Gras parties are in full swing in Cajun country. Click here for a few of my decadent Mardi Gras desserts.

^^^^^^
Bayou Blues

Here's a little clip of Lil' Buck Sinegal's birthday bash at the Blue Moon Saloon last week. The man's been playing the blues for over 50 years and the crowd was lovin' this song. Crank it up for this one cher and let the bon temps roll!



I'd like to extend a warm welcome to all of my new followers. Please leave me a comment so that I can follow you back. Merci beaucoup for stopping by! Hope that ya'll are all having a wonderful week.

Banana Pudding Cake w/ Caramel Rum Glaze + Bayou Blues

After a very rainy and stormy weekend in Cajun country, we have been having the most glorious Fall-like weather and I've been in the mood to bake.  Here's a family fave that is sinfully delicious and after one bite of this delectable treat, you'll think you're in heaven, cher!  Guaranteed to please your family and guests and so easy to make. Cest bon! Enjoy!

Banana Pudding Cake w/ Caramel-Rum Glaze

1 pkg. yellow cake mix
1 pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 tsp. almond extract
1 cup mashed bananas
2 tbs.'s rum, (optional)

In large bowl, stir together cake mix and pudding mix. Add eggs, oil, and mashed bananas,  and beat with electric mixer, on low, until blended.

 Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared pan and bake in a preheated 350 degree oven for 45 to 50 minutes. Cool cake before glazing.

Caramel Rum Glaze

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tbs. rum

Bring first 3 ingredients to a boil in a 2 quart saucepan, over medium heat, whisking constantly for 1 minute. Remove from heat and gradually whisk in powdered sugar until smooth. (about 3 minutes)  Stir in rum and whisk until thickened. Drizzle glaze over cake. Bon appetit!

I will be sharing this at the following parties ~
Full Plate Thursday

Potpourri Friday Party

Show and Tell Friday

Strut Your Stuff Saturday 

Sweets for a Saturday 

Sweet Indulgences Sunday

Sunday Showcase Party

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 Bayou Blues

Here's a little clip of one of my favorite Cajun artists, Wayne Toups, on accordion, jammin' down to "Blues on the Run" with Delbert McClinton, on guitar. Geaux Wayne! Hot as Tabasco! Grab a cold drink and crank it up, cher, and let the good times roll! This one's for you, Robert!

Wishing all of you a fun and fabulous weekend! Merci beaucoup for stopping by!

Peaches and Cream Pie + Bayou Blues

Here's a heavenly treat that I love to make when I'm having guests or when I'm just in the mood for a little something sweet. The scrumptious flavors in this Peaches and Cream Pie are divinely delicious and when I tell you that it's the best and the easiest peach pie that I've ever made, then you know that I mean it, cher! Enjoy!

Peaches and Cream Pie

Pastry for a 9 inch single crust pie
(homemade or store bought)
3/4 cup sugar
1/2 cup flour
2 cups sliced fresh or frozen peaches
1 cup heavy cream

Preheat oven to 350 degrees. Line a 9 inch pie pan with crust. Combine the sugar and flour in a large bowl and mix well with fork. Add the peaches and toss to coat evenly. Add the peaches to the pie crust and spread evenly. Pour the cream evenly over the peaches and bake for 30 to 35 minutes or until set.

Cool before serving and top with a scoop of vanilla ice cream. Fabulous!

I'll be sharing this at:

Strut Your Stuff Saturday

Saturday Nite Special

Sunday Showcase Party

Sweet Indulgences Sunday 
What's Cooking Wednesday
Full Plate Thursday
Show and Tell Friday
Friday Potluck

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Bayou Blues

It's been a hot and stressful week, here in Cajun country, and I'm chillin' out tonight with some good ole bayou blues. Here's a little clip of one of my favorite blues bands, gettin down at the Simi Cajun Blues Festival. Grab yourself a cold one, cher, and crank it up for this "hotter than hot" band. Cheers!

  Hope ya'll are having a great weekend! Merci beaucoup for stopping by!

A Cool Summer Lunch + Bayou Blues

It's been hotter than hot in Cajun country and one of the only ways to beat the heat is to hang out at the pool and eat and drink cool treats. Here's a recipe for my favorite chicken salad that is out of this world! My family loves to eat this salad on mini croissants and they are great for any type of gathering, too.  Cest bon,cher!

Marguerite's Chicken Salad 

 3 cups cooked chicken, chopped
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1/2 tsp. prepared horseradish
1 small red onion, diced
2 ribs celery, diced
1 tbs. sweet pickle relish
1 tsp.Cajun seasoning
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
Salt to taste
Lettuce and tomatoes
1 dozen mini croissants

Combine all ingredients in large bowl, mix well, and chill until ready to use. Place salad in serving bowl and serve with croissants and a platter of lettuce and tomatoes.

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And what could be better than a platter of fresh fruit with a heavenly fruit dip. Fab!

Pina Colada Dip

1 pkg. instant coconut pudding mix
3/4 cup light whipped topping
1 cup skim milk
1 shot rum
1 cup crushed pineapple

In large bowl, mix with electric mixer for 2 minutes. Cover and chill until ready to serve. Arrange cantaloupe, strawberries, and pineapple chunks on a round platter and fill dip bowl and place in center. These are my three favorite fruits, but you could use any fruits that you like.
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And to drink, why not make up a pitcher of this fabulous lemonade sweet tea.

Lemonade Sweet Tea

2 family-size tea bags

3 cups water
1/2 cup sugar
4 cups cold water
1 small can (6 oz.) frozen lemonade concentrate, thawed
Lemon slices and fresh mint sprigs for garnish

In 2 qt.saucepan, bring the 3 cups of water to a boil.  Remove from heat, add tea bags, and steep for 10 minutes. Discard tea bags and stir in sugar and stir until dissolved. Pour into a 3 quart pitcher and stir in lemon concentrate and cold water and mix well. Garnish with lemon slices and fresh mint sprigs. I also like to spike this tea up in the evening with a little bourbon, for dinner guests. So refreshing and thirst quenching! Enjoy!  (photos courtesy of Google)

I will be sharing these at Tasty Tuesdays, What's Cooking Wednesdays,
These Chicks Cooked, Let's Do Brunch, Garden Variety Wednesday,
Full Plate Thursday, Food Lover's Blog Hop, Fresh Food Friday,

and Simply Delish Saturdays.

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Bayou Blues

I've had a special request for some more bayou blues, so here's a little clip of a bayou blues jam that I took at Downtown Alive, in Lafayette. The fabulous Keith Blair and Marty Christian, on guitars, were really getting down. Grab yourself a cold one and crank it up for this one, cher!

Hope ya'll are having a wonderful week! Merci beaucoup for coming by!

Cajun Cook-Out Menu - Part I + Bayou Blues

Since it's almost time for the holiday weekend, I wanted to share a few of my Cajun cook-out recipes that I will be preparing for my family and friends for our Memorial Day cook-out. From appetizers to burgers and wings, to sides, and desserts, there is a little something for everyone and they are all fab! This is what I have so far! Cest bon, cher! Bon appetit!

Cajun Cook-Out Menu

(click on recipe title to view)

The Appetizers

Grilled Stuffed Jalapenos ~ Crawfish-Spinach Bread Bowl ~ Cajun Style French Bread

The Meat

Cajun Beer-Can Chicken ~ Cajun Grilled Chicken Wings ~ Spicy Cajun Burgers

                                                    (recipes below)

The Sides

Remoulade Potato Salad  ~  Bayou Bourbon Beans ~ Cajun Grilled Corn on the Cob

And who knows what else I'll be adding!  

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If you really want some really, " finger- lickin' GOOD" chicken wings, delight your guests with this scrumptious HOT wing recipe with a bit of sweetness added! Out of this world!

Cajun Grilled Chicken Wings

2 lbs. chicken wings

1 tbs. or more Cajun seasoning

1/4 cup salsa

1/4 cup ketchup
1 cup orange marmalade
1 tbs. Tabasco
1 tbs. vinegar
1 tsp. chili powder
1 tsp. Worcestershire sauce



Sauce
Combine salsa, marmalade, Tabasco, vinegar, chili powder, and Worcestershire sauce in small bowl, and mix well. Set aside.

Season chicken wings with Cajun seasoning in large baking pan. Grill on medium hot coals or on medium,  for gas grill. Cover and grill for 10 minutes, turn and brush liberally with sauce. Continue grilling for 10 more minutes, turn and brush other side with sauce. Grill for 10 more minutes or until done. Cest bon! Bon Appetit!

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It just doesn't get any better than this, for burgers! These spicy, smokey burgers are the ultimate Cajun treat and just one bite will send your taste buds into orbit, cher! Enjoy!

Spicy Cajun Burgers

2 lbs. lean ground beef
1 tbs. Tabasco sauce

1 tbs. liquid smoke
1 tbs. prepared horseradish
2 tbs.'s minced garlic

1/2 cup green onions, chopped fine
1 or 2 jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
2 tsp.'s salt

1 tsp. freshly ground black pepper
6 large burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours. Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Baste buns with melted butter and grill to the side for 5 minutes to toast. Garnish with lettuce, tomato, onions, and pickles and enjoy, cher! 

I'll be sharing these over at Tasty Tuesdays, What's Cooking Wednesday,

Full Plate Thursday,  Potluck Friday, Fat Camp Friday, and It's a Hodgepodge Friday.

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Bayou Blues

Here's another little clip, taken at the Spring finale' in River Ranch last week,  of the great Marcia Ball singing some good ole bayou blues. I'd like to dedicate this one to my dear friend, Wayne, who really knows how to dance to the blues. This one's for you, cher! Cheers!

Next, I'll be sharing some more Cajun cook-out ideas and some desserts and drinks, so stay tuned! 

Wishing ya'll a wonderful week! Merci beaucoup for dropping by!

Pina Colada Bread Pudding + A Fab Cajun Dinner + More Bayou Blues

Here's another one of my family's favorite desserts that is just out of this world and will have you going back for more. Sometimes I like to make this luscious bread pudding in my slow cooker and eat it for breakfast with a good strong cup of Community coffee and sometimes I bake it in the oven. One bite of this decadent treat and you'll think you're in heaven, cher! It's the next best thing to being on a sunny island. Cest bon, cher! Enjoy!

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
2 small bananas, sliced
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 8 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. Bon appetit!

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A Fab Cajun Dinner

It was another great weekend, and I decided to reward myself for two weeks of sticking to my diet, by going out to dinner at Copeland's Restaurant, for a dear friend's birthday celebration. It was a perfect occasion to go off the diet and feast on some delectable Cajun cuisine. Here are a few of the dishes that we sampled.  All sinfully good! My darling daughter snapped these with her I Phone because I did the unthinkable and forgot my camera!

New Orleans Crab Cakes w/ Shrimp Alfredo Sauce over Angel Hair Pasta
 

Crab Stuffed Catfish Bordelaise

Red Beans and Rice w/ Grilled Andouille Sausage

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 More Bayou Blues

And the celebration continued over at Artmosphere Bistro and Art Gallery, in downtown Lafayette. The Bayou Blues Jam was already in progress, when we arrived.  Some of my old pals from Abbeville were on the stage, and jammin' down. My son's friend was tearing it up on the harp and singing the blues. Geaux Paul, Ronnie, and Jerry! Let the good times roll, cher!

Wishing ya'll a warm and happy week! Merci beaucoup for coming by!

Muffaletta Pasta Salad + More Awards + Bayou Blues

After gaining 5 lbs. over the holidays, I've been on a veggie diet for the past two weeks and I'm happy to say that I'm now back down to my pre-holiday weight. Lots of salads and wraps and vegetarian fare, with a Cajun/Creole flair, of course. A cleansing of the body and mind is always on my list of New Year's resolutions and I like to Feng Shui my home, too and clear away clutter that has built up during the previous year. Here's is a fabulous dish that one of my dear friends brought to share for my New Year's buffet and it is out of this world, cher! Bon appetit!

Muffaletta Pasta Salad

 12 ounces rigatoni or penne pasta, cooked according to package directions, and drained

1 red onion, finely chopped

1 bell pepper, finely chopped

1 lb. mozzarella cheese, cubed

1/2 lb. cooked ham, cubed

1/2 lb. genoa salami, cubed

1 1/2 cups Boscoli Italian Olive Salad Mix (available at Wal Mart and most grocery stores) or online @ cajungrocer.com

2 tbs.'s red wine vinegar

1/2 cup light mayo

2 tbs.'s Creole mustard

1 tbs.or more Cajun seasoning
Salt and Tabasco to taste

  Combine the first 7 ingredients in large bowl and mix well. Combine the wine vinegar, mayo, mustard, and seasonings in small bowl,  and toss with the pasta mixture. Chill for 2 hours, prior to serving. Cest bon, cher! Enjoy!

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Awards

Now on to the awards! My dear friend, Eddie @ Clouds and Silvery Linings recently presented me with two prestigious awards . Merci beaucoup, cher, for the great awards! I am honored and will display them proudly on my sidebar. If you do not already know Eddie, he is a talented writer, comedian, and poet, and has two fabulous blogs, one for each of his personalities. He is as "canaille" as they come and if I didn't know better, I would swear that he is a Cajun! Cheers, cher!

There are three conditions to accepting this highly prestigious award.

1. You answer five simple questions - these appear at the end of this post. 

(concocted by Eddie)

2. You pass the awards to at least five or to as many fellow bloggers you wish, asking them the same questions or five of your own.

3. You accept the other award as a sort of Get One, Get TWO Free promotion LOL

So now on to the questions: (concocted by Eddie)

Please note: one word answers not acceptable. Expound your ideas/answers in a formally considered written response of at least two sentences. LOL

1. What came first - the chicken or the egg?

Well now, Eddie,  everyone knows that a chicken comes from an egg, right? So the egg would have to come first, right? But it came from the chicken! LOL

2. Which facet of blogging do you enjoy most?

a) Writing

b) Visiting

c) Commenting

d) Reading people's comments to your posts

I enjoy all of these facets of blogging. But if I had to choose one, I would have to say that I enjoy writing,  the most.

3. Runner beans - do they really grow clockwise round canes in the southern hemisphere and counter clockwise in the northern hemisphere - or is this a load of tosh, they grow either way wherever they are?

Hate to sound dim,  but what are runner beans? You Brits sure have a language all of your own! LOL

4. What attracts you most to the opposite gender?

a) A good sense of humour, lashings of personality, charm and lots of wit

b) He/She is loaded with dosh

c) He/She is romantic

d) He/She has a fast sports car like a Corvette

e) Good looks

f) A cheeky smile across a crowded room

g) Neither - please specify

h) Other - I cannot imagine an answer to this one!!

(Please note you cannot choose ALL because he/she does not exist! but if you choose a) I will gladly email you my telephone number LOL)

Oh he does exist, so I would have to say, ALL of the above, plus
h) Other- he MUST be an excellent dancer and cook!!!

5. What New Year's resolution did you make?

I made several, but the main one is to become an award free blog, after this post! LOL

And finally, I would like to pass both of these awards to ALL of my 246 wonderful followers! (links on the Followers gadget, on my sidebar) Please visit them when you find time.. Help yourself, mon cher amis! Ya'll are the best of the rest and I appreciate each and every one of you!!

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Bayou Blues

And for your entertainment, here's a little clip of some bayou blues that a good friend of mine took at last night's Birthday Bash for Lil' Buck Sinegal, at the Blue Moon Saloon, in Lafayette. Lil' Buck is an awesome, legendary guitar player, and was celebrating his 67th birthday, playing a gig with the one and only, Buckwheat Zydeco, on the keyboard. The filled-to-capacity, Boomer crowd was loving this hot combo! Crank it up and let the good times roll, cher!

Merci beaucoup for stopping by! Hope ya'll have a fabulous, fun filled, weekend!

Cajun Breakfast Casserole + Bayou Blues

Here's another Cajun breakfast dish that is always a favorite at my house and is a meal in itself! I love to cook a big breakfast on Saturday mornings, especially when it starts getting a little cooler outside. It's savory, spicy taste is just irresistible and will have you going back for seconds! It can be assembled the night before and popped into the oven in the morning. So easy and perfect for a brunch buffet, too! Cest bon, cher!

Cajun Breakfast Casserole

3 tbs.'s butter, melted

1 pkg. (10 count)  refrigerated buttermilk biscuits or homemade

1/2 lb. fresh sausage (hot or mild),  casing removed

1/2 cup each, onions and bell peppers, chopped

1/2 cup fresh mushrooms, sliced

1 jalapeno pepper, seeded and chopped

1/4 cup fresh parsley, chopped

1 tbs. Worcestershire sauce

1 cup shredded cheese (I used Colby/Jack)

6 eggs, lightly beaten

3/4 cup half n' half

1 tsp. Cajun seasoning

Salt to taste

Prepare biscuits, according to package directions. Pour melted butter into a large casserole dish to coat bottom and sides. Break biscuits into pieces on bottom of casserole dish.

Brown sausage in large skillet and drain. Add onions, bell peppers, mushrooms, and jalapeno pepper and cook on medium heat for 10 minutes, stirring often.  Add Worcestershire sauce and parsley. Stir and set aside. In large bowl, beat eggs and add Cajun seasoning. Add half and half and mix well. 

  Add the shredded cheese to the sausage mixture, mix well and spread evenly over top of biscuit layer. Pour egg mixture over the sausage/cheese mixture. Cover with foil and bake in a preheated oven for 20 minutes. Remove foil sprinkle with extra cheese, if desired,  and bake for 10 to 15 minutes more or until set. Serves 6 Bon appetit!

Serve with Mama's Cornmeal Biscuits (click here for recipe), fresh fruit, and your favorite coffee! Enjoy!

******

Tonight I will be going to a birthday bash for an old friend. We will be dining out at Artmosphere Bistro and Art Gallery and then staying for an awesome bayou blues show with Henry Gray and the Cats. Henry Gray is a Louisiana legend and has been entertaining blues fans for over 40 years! Just to give you a sneak peak,  here is a little clip that I took of him and his fabulous band, playing at Downtown Alive. Grab a cold drink, and crank it up for this one, cher! Cheers!

Henry Gray and the Cats

Hope you all are having a wonderful, fun-filled weekend! Merci beaucoup for coming by!

Seafood Stuffed Bell Peppers + Bayou Blues

A friend gave me a bunch of bell peppers from his garden and I rushed over to my seafood market and bought everything to make these divinely delicious stuffed peppers. Crab meat, shrimp, and crawfish, yes thank you very much. You can never have enough of these 3 in your freezer! I've been making these for 30 years and God only knows where I got the recipe. But I know one thing, they are sinfully good! Cest bon, cher! Bon Appetit!!

Seafood Stuffed Bell Peppers

6 medium bell peppers
1/2 stick butter
1/2 lb. lump crab meat
1/2 lb. small shrimp, peeled and deveined
1/2 lb. peeled crawfish tails
2 cloves garlic, finely minced
1/2 cup each of the trinity, (onions, bell peppers, and celery)
1/4 cup fresh parsley, chopped
1 Tbs. Cajun seasoning
Few good shakes Tabasco
Salt to taste

1- 1/2 cups Italian breadcrumbs
1 cup shredded cheddar cheese

Cut tops off bell peppers and wash and remove seeds. Par boil in large pot of salty water for 10 minutes. Drain and set aside. In large skillet, saute crawfish, shrimp, and the trinity in butter for 10 minutes. Add crab meat, seasonings, salt and Tabasco and cook for 5 more minutes. Remove from heat and add breadcrumbs and cheese and mix thoroughly. Stuff peppers and top with cheese and place in a shallow baking dish. Add 1 cup of water to bottom of the shallow baking dish and bake @ 350 degrees for 30 to 35 minutes. If you don't have crawfish, they are just as good with shrimp and crab.

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Weekend Fun

It was a great weekend and now I'm rev-ing up for a really fun week, coming up in Cajun Country! On Wednesday, it's a friend's birthday party and see below for Thursday and Friday. I know, it doesn't leave much time for cooking , so I will be eating out, this week!

On Thursday, October 1st, River Ranch will host "Steve Riley and the Mamou Playboys", at "Rockin' on the River" as part of their Fall concert series. Don't miss this fabulous dance band, playing all your Cajun faves.

Then on Friday, October 2, Bach Lunch kicks off it's Fall Friday lunch concert series at 11:30 am, in Parc Sans Souci, in downtown Lafayette. Les Freres Michot will entertain the crowd with their highly spirited Cajun tunes.

And then on Friday night, at the Downtown Alive T.G.I.F block party, this week's band, "Henry Gray and the Cats" will be playing the blues, in Parc International. Here's a little preview of this fabulous band, playing at The Louisiana Music Factory, in New Orleans, during this year's Jazz Fest! Enjoy! Can't wait, see ya'll there!! Let the good times roll, cher!

Crawfish Festival Lagniappe' + Bayou Blues

The fun went on Sunday, at the Crawfish Festival, despite a few light showers, later in the day. The long awaited Crawfish Etoufee' Cook- Off drew flocks of happy tasters and the judges had their work cut out for them. But, I still couldn't resist another couple of the Crab, Shrimp, and Crawfish Pistols. Oh, ca' cest' bon, cher! So good! The music was fantastic and Joe Hall and the Louisiana Canecutters were entertaining the crowd with their highly seasoned brand of Cajun/Zydeco tunes.

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Here's a special request from one of my bloggie buds, for this blues medley video that I took at Festival International.. This one's for you, Robert.

Lil' Buck Sinegal and Friends

Spicy Cajun Buffalo Wings

The guy dancing right in front of me at the festival today, was wearing this T-shirt and I couldn't resist taking a picture of it. It pretty much sums up the whole festival weekend on everything from the music, to the food, to the dancing.... And when it was all over, it was very nice to come home to my crock pot full of Spicy Cajun Buffalo Wings. I had made a big bowl of potato salad and a big tossed salad, this morning, so all we had to do was dive in. These will vanish very quickly, especially if you have any hungry teenagers. And don't forget to serve with some crusty French bread for dipping. You can modify the amounts of hot sauce and pepper to your taste. Bon Appetit!


Spicy Cajun Buffalo Wings 

3 lbs. boneless chicken wings
2 1/2 cups spicy barbecue sauce
1 tsp. cayenne pepper
1 tsp. black pepper
Salt to taste
2 tsp.'s minced garlic
1/2 cup onion flakes
2 tbs.'s Worcestershire sauce
1 tbs. liquid smoke
1 tbs. hot sauce

 

Combine all ingredients except chicken wings, in large crock pot and mix well. Add chicken wings and stir to coat. Cook on low for 5 hours. Serves 6

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Awesome music again today. Here's a snippet of one of my favorite blues bands that rocked the crowd at today's festival. Hot !

Lil' Buck Sinegal and Friends