Cajun Mardi Gras Treats

With Mardi Gras in full swing in Cajun country, we've been having lots of fun and there is still lots of fun to be had! Parades are rolling, and Mardi Gras beads are flying, and there is live music on every corner. Time to eat, drink, and be merry and especially to eat! Here is a fabulous, sinfully delicious menu that is guaranteed to please your family and guests. Bon appetit!

(click on titles to view recipes)

Crawfish-Stuffed Portobello Mushrooms * Crawfish-Spinach Bread Bowl

Mini Creole Shrimp Cakes w/ Jalapeno Cream Sauce 

 Mardi Gras Jambalaya * Fried Catfish Bites 

 Creole Shrimp Pasta Salad * Remoulade Potato Salad * Confetti Cornbread Muffins
 

Cream Cheese Filled King Cake 

 And here are a few more Cajun Mardi Gras dessert faves!

Lemon Pie Cupcakes

1 box yellow or lemon cake mix

2 large eggs

1/2 cup water

1 can lemon pie filling

In large bowl, combine cake mix, eggs, water, and pie filling. Mix with electric mixer until well blended. Spoon into festive paper muffin cups, and bake in a 325 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and frost.

Cream Cheese Frosting

1 (8 ounce pkg. cream cheese, softened)

1 tbs.milk

1 tsp. vanilla extract

4 cups confectioners sugar

In large bowl, mix the cream cheese, milk, vanilla, and confectioners sugar, until smooth. Add a little more milk, if needed. Spread on cooled cupcakes and top with sprinkles. Enjoy!

Decadent Bourbon Brownies w /Praline Icing

 HAPPY MARDI GRAS, YA'LL! Merci beaucoup for stopping by!

Cajun Fourth of July Faves

With the Fourth of July holiday just a few days away, I am looking over my list of "must haves" for what might just be THE party of the summer, at my house. Since the weather forecast is calling for a "hot and sunny" day, the pool seems to be the perfect setting for this year's bash! There will be a whole lotta grillin' going on and most guests will be bringing either a side or dessert to share. Here are a few of the delights that I'll  be preparing, and I'm sure that I'll be adding more before it's all over with. Cest bon, cher! Enjoy! Happy 4th!

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. Yum!

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Cajun Crawfish-Stuffed French Bread

1/4 cup butter

1 cup,"holy trinity", diced
1 tsp. crushed garlic
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. paprika
4 tbs.'s white wine
2 tbs.'s seafood stock or clam juice
Salt to taste
8 oz.'s cream cheese, cut into small pieces
1 lb. peeled crawfish tails
1/4 cup each fresh parsley and green onions, chopped
1 large loaf French bread

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes. Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add crawfish tails and salt and mix well and cover and simmer for 20 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes. Can also be made with shrimp. Sinfully delicious!
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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. Baste often with BBQ sauce. Scrumptious!
 

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 and pulse until well blended. Store any remaining rub in an airtight container.
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 Spicy Cajun Margarita Shrimp

2 lbs.  large shrimp, peeled and deveined, with tails left on
1/4 cup tequila
2 tbs.'s olive oil
1/4 cup fresh lime juice
2 cloves garlic, minced
1 tsp. dried thyme
1 tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
1/2 tsp. black pepper

1 tsp. salt

1/4 cup fresh parsley, chopped

Place all ingredients, except shrimp, in a large zip lock bag. Shake to combine. Add shrimp and shake again. Refrigerate and allow to marinate for 1 hour. Drain marinade and place the shrimp in a large grill skillet and cook on a medium hot grill for 3 minutes on each side. Fab!
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Creole Potato Salad

5 lbs. red potatoes, peeled and cut into 1 inch chunks

6 hard boiled eggs, chopped
1 small red onion, chopped fine
2 celery stalks, diced
1/4 cup green onions, sliced thin
1 large dill pickle, chopped fine
2 tbs.'s apple cider vinegar
1 tsp. sugar
3/4 cup,  more or less, light mayonnaise
1/4 cup Creole mustard
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste

Place the potatoes and the eggs in a large pot of water with 1 teaspoon of salt. Water line should be 2 inches above potatoes. Bring to a boil and cook for 15 minutes. Drain and allow to cool slightly. Meanwhile mix the sugar, vinegar, mayonnaise, and mustard in a large bowl. Add the potatoes and mix gently, while they are still warm. Add the chopped eggs, dill pickle, onions, celery, Creole seasoning, and salt, and mix gently until well combined. Chill for at least one hour before serving. Garnish with fresh parsley and a sprinkling of more Creole seasoning. Divine!
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Bourbon Brownies w/Praline Icing

1/3 cup butter

1/2 cup sugar

2 tbs.'s water

1 cup semisweet chocolate chips

2 large eggs

1 tsp.vanilla extract

1 (1/4) cup flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup chopped pecans

2 to 3  tbs.'s bourbon

In large saucepan, combine the butter, sugar, and water. Cook, over medium heat, until just boiling. Add chocolate chips, and stir until melted. Remove from heat and allow to cool slightly. Stir in the eggs, bourbon, and vanilla, and beat lightly. Stir in the flour, baking soda, salt and pecans and mix well. Spread the batter into prepared 8x8 baking dish. Bake in a preheated 350 degree oven for 20 minutes and cool in the pan. Top with Praline Icing, (recipe below), if desired. Totally decadent!

Praline Icing
1 cup light brown sugar
1/2 cup butter
1/4 cup milk
1 cup confectioners sugar
1 tsp. almond extract
3/4 cup chopped pecans

In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly. Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken. Pour onto cooled brownies. Makes 1 1/2 cups. 

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Sangria LeBlanc

1/8 cup sugar
3/4 cup water
1 bottle dry white wine
1/2 cup orange liqueur
1 1/2 cups lemon-lime soda
1 lemon, sliced
1 lime, sliced
1 orange, cut in wedges
Fresh strawberries, cut in half
Mint leaves for garnish

In saucepan, bring sugar and water to a boil, stirring frequently, until sugar is dissolved. Remove from heat and let stand for 5 minutes. In large pitcher, combine sugar mixture, wine,  and liqueur and chill for several hours. Just before serving, add soda and fruit, and garnish with mint leaves. Serve over ice. Out of this world! Cheers!

For more of my Cajun cookout recipes, click here.

I'll be sharing these at Amaze Me Monday, What's Cooking Wednesday,  Jam Hands,  It's a Hodge Podge Friday,  Fresh Food Friday,  Sweets For A Saturday , Show and Tell Saturday,  Saturday Nite Special, Sunday Showcase Party and Sweet Indulgences Sunday.

Wishing all of you a  fabulous, fun-filled weekend and a very Happy Fourth of July!
Merci beaucoup for stopping by!

More Decadent Cajun Desserts

In addition to the menu on my two previous posts, I will be serving the following desserts, for Super Bowl Sunday. They are all very easy to make,  divinely delicious, and will have your guests begging for more!  They would also be perfect for Valentine's Day, Mardi Gras parties, or just anytime you're in the mood for something totally decadent. And all worth the calories, cher! Enjoy!

Bourbon Brownies w/ Praline Icing

1/3 cup butter

1/2 cup sugar

2 tbs.'s water

1 cup semisweet chocolate chips

2 large eggs

1 tsp.vanilla extract

1/4 cup flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup chopped pecans

2 to 3  tbs.'s bourbon

In large saucepan, combine the butter, sugar, and water. Cook, over medium heat, until just boiling. Add chocolate chips, and stir until melted. Remove from heat and allow to cool slightly. Stir in the eggs, bourbon, and vanilla, and beat lightly. Stir in the flour, baking soda, salt and pecans and mix well. Spread the batter into prepared 8x8 baking dish. Bake in a preheated 350 degree oven for 20 minutes and cool in the pan. Top with Praline Icing, (recipe below), if desired. Sinfully delicious!

Praline Icing
 
1 cup light brown sugar
1/2 cup butter
1/4 cup milk
1 cup confectioners sugar
1 tsp. almond extract
3/4 cup chopped pecans

In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly. Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken. Pour onto cooled brownies. Makes 1 1/2 cups. 

Luscious Lemon Margarita Bars

2 cups plus 4 tbs.'s flour

1/2 cup confectioner's sugar

2 sticks butter, softened, and cut into chunks

4 large eggs

1 (10 oz.) can frozen margarita mix, thawed

1/2 cup water
1/4 cup sugar

Juice of one small lemon
2 tsp.'s tequilla

Preheat oven to 350 degrees. Grease the bottom and sides of a 9x13 inch baking pan with butter or Baker's Joy.

Crust

In  large bowl, combine 2 cups of flour and confectioner's sugar. Add the butter, and stir until mixture is crumbly. Press the mixture into bottom of prepared  9x13 pan. Bake 20 minutes or until crust is golden brown. Cool completely.

Filling

In large bowl, combine remaining 4 tbs.'s flour, eggs, margarita mix, water, sugar, and lemon juice. Whisk together and mix well. Pour over the cooled crust. Bake 15 to 20 minutes, or until top is set. Cool on a wire rack.

Cream Cheese Icing

1 stick butter
2  cups, (more if needed) powdered sugar
8 oz. cream cheese

1 tbs. lemon juice
1 tbs. lemon zest, minced
1/2 tsp. vanilla

Cream the butter and the cream cheese together for about 3 minutes . Stir in vanilla,  lemon juice, and zest. Add the powdered sugar, gradually until desired consistency is reached. Spread evenly on cooled bars and chill until ready to serve. Out of this world!

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And here are a few more delights on my dessert table. Click on recipe title to view recipe.

Vanilla Bread Pudding w/ Praline Rum Sauce

Chocolate Fudge Pecan Pie

All are a delightful finish to any buffet! Bon appetit! Wishing you all a Happy Super Bowl Sunday! Merci beaucoup for stopping by!