Cajun Halloween Treats !

Parties, parties, everywhere in Cajun country this weekend, and two festivals to boot!  And a nice cool front that put me in the mood to bake! Here are a few of my favorite Fall treats that I made to take to a Halloween party that some friends were having, last night. The first one has that yummy blend of pumpkin and chocolate that I just can't seem to get enough of, lately. And the praline glaze is just heavenly and gives it that little extra touch of decadence. Cest bon, cher! Bon appetit!

Chocolate Chip-Pumpkin Bread w/ Praline Glaze 

1 1/2 cups flour

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp.salt

1/2 tsp. baking soda

2 eggs

1 cup sugar

1 cup canned pumpkin

3/4 cups canola oil

3/4 cup semisweet chocolate chips

Combine the flour, cinnamon, pumpkin pie spice, salt, and  baking soda in large bowl. In separate bowl, beats eggs, sugar, oil, and pumpkin. Stir into dry mixture, until just blended. Fold in chocolate chips. Pour into a greased 8x4 inch loaf pan and bake at 350 degrees for 50 minutes or until toothpick in center comes out clean. Cool for 15 minutes and remove to a plate. Note: I covered with foil for the last 20 minutes.

Meanwhile make the Praline Glaze .

Praline Glaze

1/2 cup butter

1/2 cup brown sugar

1/2 cup chopped pecans

In heavy saucepan, heat butter, brown sugar, and pecans, on medium heat, and bring to a boil. Lower heat and cook for 1 minute, stirring frequently. Remove from heat and pour over top of warm Pumpkin Bread. Slice and serve with your favorite latte or cuppa.

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And what would any holiday be without a few batches of these totally decadent brownies?!

Warning: These are addicitve!

Amaretto Brownies

2/3 cup butter
3 1 oz. squares unsweetened chocolate
3 eggs
1 2/3 cup sugar
1/4 cup Amaretto liqueur
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt

Combine butter and chocolate in a microwavable safe bowl. Microwave on low until melted, stirring frequently. In large bowl, combine eggs and sugar and mix well. Stir in the chocolate mixture. Stir in the Amaretto . Combine the flour, baking powder, and salt and mix well and add to the chocolate/Amaretto mixture. Blend well and pour into a greased 9x11 inch baking pan. Bake in a preheated 350 degree oven for 20 to 25 minutes or until a toothpick comes out clean.  Cool and cut into squares. 

Sinfully delicious and worth every calorie, cher! 


Wishing you all a very Happy Halloween! Merci for coming by!

Pumpkin Gingerbread w/ Caramel Rum Sauce + More Bayou Boogie

With our first cool front blowing into Cajun country this morning, I was in the mood to bake and for a little taste of Fall. Here's a heavenly treat that will go well with your morning coffee or perfect for anytime you have an ahnvee for a little something sweet. It combines two of my favorite flavors, pumpkin and gingerbread, with an added taste sensation of a decadent caramel/rum sauce! Out of this world, cher! Enjoy!

Pumpkin Gingerbread w/ Caramel Rum Sauce

2 1/2 cups flour

1 tsp. baking powder
1 1/2 tsp.'s baking soda
1 tsp. salt
1 1/2 tsp.'s ground ginger
1 tsp. ground cinnamon
1 1/4 cups light brown sugar
1/2 cup butter, softened
1 cup pumpkin, canned or fresh
1/2 cup Pet milk
1/4 cup molasses
2 large eggs
1 tsp. vanilla extract


In medium bowl, sift together the dry ingredients. In large bowl, combine brown sugar and softened butter and beat with an electric mixer, on medium speed, until well blended and creamy. Add pumpkin, milk, molasses, eggs, and vanilla, and continue to beat, until well mixed. Gradually add the dry ingredient mixture, and beat until combined. Spoon batter into a greased and floured 13 x 9 inch baking pan. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick comes out clean. Cool for 15 minutes. Cut into squares and serve with Caramel Rum Sauce. Cest bon, cher!

Caramel Rum Sauce

1 cup whipping cream
1 1/2 cups firmly packed brown sugar
1/4 cup butter, melted
2 tbs.'s light or dark rum
1 tsp. vanilla extract
1/2 cup chopped pecans


Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over pumpkin gingerbread. Bon Appetit! 

I am sharing this at~

Sweet Indulgences Sunday at A Well Seasoned Life

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More Bayou Boogie



I've had a request for some more bayou boogie, more specifically, for some bayou boogie from Festival Acadiens et Creole, which is right around the corner! One of our biggest and best festivals, Festival Acadiens et Creole, celebrates all things Cajun and Creole, and has been called by many, a Cajun Woodstock. This year's festival will be held on October 8, 9, and 10, beginning in Downtown Lafayette on Oct. 8, and continuing on in Girard Park, on October 9 and 10. Here's a little clip that I took at last year's festival of one of my favorite bands, Nathan and the Zydeco Cha Chas, just to give you an idea of how much fun is coming right up! For a complete schedule , click here. Let the good times roll, cher!

Nathan and the Zydeco Cha Chas

Chocolate Chip - Pecan Pie Bars + A Cajun Waltz

It was my turn to host my Genealogy Club meeting and these delectable Chocolate Chip-Pecan Pie Bars seemed like a perfect choice, for a dessert to go with some good strong Community coffee. This great recipe was adapted from the "Something to Talk About " cookbook, compiled by the Junior League of Lafayette. One bite of these sinfully delicious treats will send you into orbit, cher! Enjoy!

Chocolate Chip-Pecan Pie Bars

1 1/2 cups flour

3 tbs.'s brown sugar

1 stick butter
2 eggs, lightly beaten

1/2 cup light corn syrup

1/2 cup brown sugar

1/2 cup chopped pecans

2 tbs.'s melted butter

1/4 tsp.salt

1 tsp. vanilla extract

3/4 cup semisweet chocolate chips

Note: I used pecan halves, but chopped work better.

Combine flour and 3 tbs.'s brown sugar in medium bowl. Cut in the stick of butter, until crumbly. Press into a buttered 8x11 inch baking pan. Bake in a preheated , 350 degree oven for 15 minutes.

 In large bowl, combine the eggs, corn syrup, 1/2 cup brown sugar, pecans, 2 tbs.'s butter, vanilla, salt, and chocolate chips and mix well. Pour over baked crust and bake for 20 to 25 more minutes. Cool completely and cut into bars.

And if you really want to kick up the decadence level a notch, you could drizzle these with my Chocolate Amaretto Sauce! My son's favorite!

 Chocolate Amaretto Sauce

4 (1 oz.) squares semisweet chocolate
1 tbs. butter
6 tbs.'s whipping cream
4 tbs.'s Amaretto

Combine first three ingredients in saucepan and stir and cook over low heat, until melted and smooth. Remove from heat and stir in Amaretto.  They went really fast!

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More Downtown Alive!

I've had a few more requests for more videos of the kick-off  for the Fall Downtown Alive concert series. Here's another little clip that I took of the high spirited crowd, dancing to a lovely Cajun waltz, played by the fantastic band, Feufollet. This one's for you, Daniel! Cheers, cher!

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

Chicken-Spinach Pasta Bake + The Same Ol' 2 Step

Here's a wonderful, family favorite that will surely become one of yours. Tender chicken and spinach in a spicy, creamy, cheese sauce, blended with Penne pasta , will have you going back for more. It's a great way to use leftover chicken and freezes well, too. Also, excellent with crawfish. Serve with a big tossed salad and garlic bread, for a delectable week night meal. Le bon manger!

 

Chicken-Spinach Pasta Bake

8 0z. favorite cooked pasta (I used Penne)
2 tbs.'s olive oil, divided
1/2 cup each onions, bell peppers, and celery, chopped fine
1 10 0z. pkg. frozen chopped spinach, thawed and drained
2 cups cooked, chicken breasts, cubed
1 can cream of chicken/mushroom soup
1 soup can milk
1 tsp. lemon pepper
1 tsp. Cajun seasoning
1/4 cup fresh parsley, chopped
1 cup shredded cheese (I used triple cheddar)
Few shakes Tabasco

Prepare pasta, according to package directions. Rinse and drain, and place in large bowl. Drizzle with 1 tbs. olive oil, and sprinkle with lemon pepper. Mix well and set aside. In small saucepan, heat the soup and milk and bring just to a boil. Stir in Tabasco and remove from heat.

In medium skillet, saute the trinity, (onions, bell peppers, and celery), and parsley, in the other tbs. olive oil for 10 minutes and remove from heat. Combine the soup mixture, cooked chicken, Cajun seasoning, and trinity, with the pasta and mix well. Fold in the cheese. Turn into a large buttered casserole dish and bake @ 350 degrees for 30 minutes or until bubbly. Oh cest bon, cher!
Bon Apppetit!

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I'm expecting guests for the weekend, and after hearing me talk about Cafe Des Amis, in Breaux Bridge, Louisiana, they want to go and check it out. It will be our first stop on Saturday morning, for an authentic Cajun breakfast, and some Zydeco dancing, to the spicy sounds of "The Same Ol' 2 Step". The music starts at 8:30 am and goes until 11:30 am! It's a bit early for me, but after a few Cajun bloody mary's, you get into the groove. Here's a little clip of this hotter than jalapenos, Zydeco band, rockin' the early morning crowd. Grab yourself a cold one and crank it up for this one!

Hope ya'll have a fabulous, fun weekend! Lassiez les bon temps rouler, cher!
Merci beaucoup for coming by!

Same Ol' 2 Step

Vanilla Bread Pudding w/ Praline-Rum Sauce + "When the Coast is Clear"

Here's a sinfully delicious Cajun treat that is just out of this world! I got the recipe from one of my dear cousins, at a recent family gathering. So easy and a simply perfect ending to a light summer meal or even for breakfast, with your morning latte. One bite and you'll think you're in heaven, cher! This delicious bread pudding is so good that I could eat the whole pan! Cest bon, cher! Bon Appetit!



Vanilla Bread Pudding w/ Praline-Rum Sauce

12 slices of bread, torn into pieces
(I used honey wheat)
1/2 cup sugar
1 tsp. cinnamon
1/2 cup golden raisins (optional)
2 eggs
2 cups milk
1 pkg. French vanilla instant pudding mix

Place bread pieces in a 2 1/2 quart buttered casserole dish. In large bowl , mix sugar, cinnamon, eggs, milk, and pudding mix, with wire whisk, until well blended. Pour over bread pieces and blend until evenly coated. Place casserole dish in a larger baking pan, filled with one inch of water. Bake in a 350 degree oven, for 40 to 45 minutes, or until golden brown.

Praline-Rum Sauce

3/4 cup light brown sugar
4 tbs.'s butter
1 small can evaporated milk
1/2 cup chopped pecans
2 tbs.'s dark rum or
2 tsp's rum extract

Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat stir in rum, or rum extract. Serve warm over bread pudding. Enjoy!

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As BP tries one more time to cap the oil leak with the Top Hat 10, an enormous crowd gathered on the beach in Gulf Shores, Alabama on Sunday, July 11, for a Jimmy Buffet benefit concert. Here he is, with The Coral Reefer Band, playing the song, "When the Coast is Clear". Enjoy!

A Cajun Blast on the Swamp ( Part II )

After hanging out at Basin Landing for a while, we headed over to Whiskey River Landing, where the Sunday afternoon dance was just getting under way. The dances are held every Sunday afternoon, from 4 to 8 pm, with one 15 minute, band break, around 6 pm. We parked in front of "The Obsession", a houseboat that belongs to a friend of mine. It is perfection and the place of many parties and good times. (click to enlarge photos)


 
The crowd was feisty and starting to kick up it's heels. Most people were on their first beer, and the dancing usually gets more intense, according to how many beers the crowd has had! Toward the end, it usually is so crowded, that patrons take to dancing on the bar, a tradition at Whiskey River, and a sort of initiation, for newcomers. An absolute blast, cher! Let the good times roll!


This band really knows how to rev-up a crowd and with each beer, the dancing got faster and faster! I have found that after two beers, it's best to switch to water, if you're there for the long haul. It really helps to maintain your stamina! But there are others that feel that the beer is what keeps them going! I burned off the calories from my Shrimp Poboy, in just two songs!


Here's a little clip that I took of the dancers, right before half-time. They were really starting to cut the rug! The band was in fast forward mode and were boogie-ing down, cher! Also, this band is very loud, so the audio sounds a little warped at times, but you can get the idea. It's that push and pull action that keeps you in shape, not to mention the fancy footwork. Very aerobic!



I ran into an old friend, on the porch, who told me that there was a big shindig going on, right up the road on the levee, at Pat's Atchafalaya Club and Restaurant. It was a fundraiser for a cancer patient from New Orleans, with FIVE bands playing! We couldn't resist checking it out. The place was packed to the gills and the restaurant was serving up the usual seafood delicacies. Cest bon!

Pat's Atchafalaya Club has one of the biggest dancefloors in Louisiana and it was jammed with fans of the five fabulous bands. Shoulder to shoulder and very dark, too. Kinda gave new meaning to the Cajun expression, "two square feet of dancefloor" and you were lucky if you got that! The legendary Percy Sledge was slated to play, a little later. The crowd was already starting to go wild!

To be continued.....

And remember, this was all in one day! Oh the life of a Cajun, is oh, so fun!

A Cajun Blast on the Swamp ( Part I )

After a scrumptious Cajun breakfast, on Sunday, we headed out to find some fun on the Atchafalaya Basin, better known as the Henderson Swamp. It was a partly cloudy day, with the threat of scattered storms, which stayed to the south of the area. Our first stop was Basin Landing, a combination boat landing/bed and breakfast/bar/fishing supply store. It's quite a unique place and takes you back in time with it's rustic charm and retro Turtle's Bar. (click to enlarge)

There were lots of boaters, spending the afternoon on the water.
The water on the Basin is oil free and the fishing and crawfishing is good!

This is a deluxe houseboat , complete with floating kitchen and Tikki Bar! I would love to buy it and call it the Blogland Express! Imagine the fun we could have on this! Woo hoo!

The patrons at Turtle's Bar are very friendly and are usually ready to party.
Lots of cold beer and great music! There is also a billiard room and video poker.

But my favorite part of Turtle's is their fabulous retro jukebox. You don't see these too much, anymore. What a selection! A little Credence Clearwater Revival, elevated the mood!

It was almost time to go to the Sunday afternoon dance, at Whiskey River Landing, but we were starving and wanted to get a bite to eat, so we headed over to the nearby, Landry's Restaurant. 

My family has been eating at Landry's for over 30 years and I have many fond memories of eating delectable Sunday dinners here, with my parents and children, back when seafood platters were only $5.95!

I didn't want a big heavy meal, so I ordered a divine Shrimp Poboy! Out of this world, cher! Not one drop of oil on these babies! Absolute heaven for a shrimp-o-holic, like me! Cest bon, cher!


It was then time to head over to Whiskey River, to dance these calories off. Jamie Bergeron and the Kickin' Cajuns were rockin' the spirited crowd. Whiskey River is a combination boat landing/ dancehall/bar on the Henderson levee. Oh, and there was some nitty- gritty dancin' going on! Lassiez les bon temps, rouler, cher!!

To be continued.........

Wishing ya'll a fun, happy weekend! Merci beaucoup for stopping by!

T.G.I.F. + Fabulous Cajun Sides

It's Friday and that means fun time and this evening, we'll be going to our annual community crawfish boil and then to the T.G.I.F block party at Downtown Alive, in Parc Sans Souci, where the fabulous group, GIVERS, will be performing and entertaining the crowd.

Also, on the agenda for the weekend is the annual Cajun Heartland State Fair, over at the Cajundome, that kicked off last night and will run for the next 10 days! This year's fair will host an incredible entertainment line-up, with many of your favorites, at the Cox Grandstand, located adjacent to the Cajundome. Come on out and get into the festival spirit for 10 days of fabulous Cajun music, food, and fun. The fair will also feature the Pepsi Playground, a huge amusement park with thrilling rides for all ages, and fun family oriented games . For more information and to purchase tickets online, click here. See ya'll there! Let the good times roll, cher!

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On Saturday night we'll be going to the fair, where Jamie Bergeron and the Kickin' Cajuns and Geno Delafose and French Rockin' Boogie will be rockin' the crowd. Here is a little clip of Geno and his hotter than Tabasco band, that I took at Festival International, in April. Crank it up for this one, cher.

Geno Delafose and French Rockin' Boogie

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Fabulous Cajun Sides

Here's another great dish that is a "must have" on my family's list, for our Memorial Day cookout! I concocted this recipe about 20 years ago, to take on a picnic at the beach, and it's been a family fave, ever since. The basic recipe was handed down by my dear mother, and I have added a few tweaks through the years, but still love the original, recipe too. Ca cest bon, cher!

Creole Potato Salad

5 lb.'s red potatoes, peeled and chopped
1 tbs. white vinegar
10 eggs
3 tbsp.'s sweet pickle relish w/juice
1/2 cup each, onions, bell peppers, and celery, chopped fine
5 tbs.'s mayo (more, if needed)
1 tsp. horseradish
2 tsp.'s creole mustard
1 tbs. creole seasoning
Salt to taste
Few shakes Tabasco

Fill a large pot with water (3/4) full and add the salt,vinegar, chopped potatoes, and eggs. Bring to a boil and boil for 15 minutes or until potatoes are tender. Drain and cool, and season potatoes with the Cajun seasoning and place in a large bowl. Meanwhile, peel eggs and separate egg whites from yolks. Chop egg whites and add to potatoes. Add veggies and blend gently until well mixed. Place yolks in a medium bowl and mash yolks with a fork until fine. Combine mayo, mustard, salt, pickle relish, and Tabasco in small bowl and mix well, then add to the mashed yolks and stir, adding a little more mayo, until the desired consistency is reached. Add to the potatoes, blending gently. Ca cest bon, cher!!

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And I also wanted to share my most popular recipe on my blog with those of you who may not have seen it. It will definitely be on the table, at the cookout. Out of this world, cher! Enjoy!

Spicy Creole Jambalaya

2 cups each, cooked ham, smoked sausage, and/ or chicken,
( chopped into bite sized pieces)
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 tsp.'s garlic, minced
1 can Rotel diced tomatoes and green chilies, drained
2 tbs.'s Worcestershire sauce
1 (8 oz) can tomato sauce,
3 cups water
1 tbs. 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 tomatoes, stir and cook for 5 more minutes. Add chopped cooked ham, sausage, and/ or chicken and creole seasoning and stir fry for 5 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. Serves 8 Bon Appetit!

 

Bayou Bourbon Beans + Oil Spill Update !

With only a few days to go until the holiday weekend, I am starting to finalize my Memorial Day BBQ menu. I've asked around to see what dishes my family members would like and this recipe was unanimous. These beans are killer and can be made a day ahead, giving you a little more time for fun! Enjoy! A fabulous dish that will make your mouth water, cher!

Bayou Bourbon Beans

1 (15 oz.) can pork n' beans
2 (15 oz.) cans (ranch w/ jalapeno beans)
1/2 lb. bacon, cooked, drained and chopped
1 lb. lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1/2 cup spicy BBQ sauce (I used Hickory Smoke)
1 tbs. Creole or yellow mustard
1 tbs. Worcestershire
1/2 cup brown sugar
2 tbs.'s minced garlic
1 shot bourbon
1 tbs. Cajun seasoning

Salt and Tabasco to taste

In large heavy Dutch oven, brown ground beef with 1 tbs. Cajun seasoning and drain excess oil.  Add onion,  bell pepper,  and garlic, and continue cooking for 10 minutes, stirring frequently. Add beans, Wor. sauce, mustard, brown sugar, and BBQ sauce, and cook on medium low heat for 20 minutes. Add chopped bacon,  and bourbon and simmer for 20 more minutes, stirring occasionally. Oh cest bon, cher! Bon Appetit!

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Operation Top Kill

BP has started the procedure that is shooting large quanities of mud "non toxic drilling fluids", down into the gushing well, in hopes of STOPPING the horrible leak that is spewing enormous amounts of crude into the Gulf, each day, with over 6 million gallons to date! Here is a video about the "Top Kill" operation going on as we speak! They will know in 24 hours if it's going to work! Make it or break it time!
PLEASE PRAY THAT IT WORKS and send lots of positive thoughts to the Gulf.
Merci beaucoup, ya'll!



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Crab and Shrimp Etouffee' + Festival Lagniappe!

Here's a family favorite that will tantalize your taste buds beyond belief and have you going back for seconds! Succulent crab meat and shrimp, combined in a spicy Cajun stew is guaranteed to please, cher! And so easy, for those busy days. Serve with a big tossed salad and plenty of French bread. Ca cest bon! Enjoy!


 

Crab and Shrimp Etouffee'

1 cup chopped onions,
1/2 cup each, bell peppers. and celery
1/2 cup fresh mushrooms, sliced
2 tsp.'s minced garlic
1 can Rotel brand, diced tomatoes and green chilies, (undrained)
1/4 cup fresh parsley
1/2 cup chopped green onions
1 tbs. Cajun seasoning
Salt to taste
Few good shakes Tabasco
1 tsp. dried thyme
1/4 cup fresh parsley, chopped
2 cups water or seafood stock
1/2 cup white wine
Juice of 1 lemon
1 lb. medium shrimp, peeled and deveined
1 lb. lump crab meat
4 tbs.'s butter
4 tbs.'s flour

Coat shrimp with lemon juice, season with Cajun seasoning, and set aside. Melt the butter in a large heavy pot, on low heat. Add the flour and stir constantly, until a light to medium brown color is reached. Add chopped onion, bell pepper , celery, garlic, and tomatoes and saute on low heat for about 5 minutes, stirring to prevent sticking. Add the water or stock and bring to a boil. Lower heat and add seasoned shrimp, crab meat, and white wine and stir. Lower heat, cover and simmer for 1 hour, stirring occasionally. Add parsley and green onions in the last ten minutes of cooking time. Add a few good shakes of Tabasco and serve over hot cooked rice. Serves 4.Le bon manger! Bon appetit!

 












Festival Lagniappe!

It was another fun-filled Cajun weekend, at the Breaux Bridge Crawfish Festival! Except for a few clouds and sprinkles, here and there, the weather held up and the stormy weather stayed to our north and east. A good rain came in the night and I slept right through it.

The music was great with a super line-up, and the crowd was ready to dance! Several of my faves were playing, including Keith Frank and the Soileau Family Band and Hunter Hayes!

My friend's brother-in-law owns this drink stand, so we had special privileges!

I ate crawfish galore, but couldn't resist stopping by the "Roger's Cajun Pistol" booth, and getting one of these! Oh cest bon, cher! Sinfully delicious!

 





We had to cancel our plans for Jazz Fest, on Sunday. New Orleans was under a tornado watch, with rain and wind. You win a few, you loose a few, and a few are just rained out, cher! Cie la vie!

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Please keep the entire gulf coast in your thoughts and prayers in the coming days, as the giant oil spill inches ever so closer to land. So many people I know are either in the oil industry or the seafood industry. These two, and related industries, furnish the livelihoods for most of the people, in Cajun country. It's too soon to predict whether our area will be directly affected, but one thing is for sure, we will ALL be affected, one way or another, by this terrible tragedy. Merci beaucoup for your prayers and for stopping by! Wishing ya'll a wonderful, happy week!

Festival Weekend Finale'! - Day 5 !

On Sunday, my guests and I started off our day with a good Cajun breakfast! I made eggs benedict, French toast, jalapeno hash browns, and cornmeal biscuits, and served it all up with lots of strong Community coffee! After all, we had another whole day of walking and dancing ahead of us, plus, I always love to spoil my guests and make them feel at home. It is the Cajun way, cher!

When we arrived at Scene Chevron, the place was filling up fast, for a true Cajun legend, D.L. Menard, who has been entertaining Cajun country with his unique style of traditional, Cajun music, for over 40 years and is still going strong! A surprise included a few special guests, including Sonny Landreth, and members of the Jambalaya Cajun Band. The results were amazing and the crowd was super charged and raring to go!

Allons danser, cher!

After all of this dancing, we decided to catch a little AC and refresh with a cold drink. We headed over to Agave' Mexican Cantina and ordered a round of Coronas, and a few Margaritas. We also had some of their delicious homemade tortilla chips and salsa.

Our next stop at the festival, was at Scene Popeyes , for the fantastic, La Excelencia show. This fabulous salsa orchestra, from Puerto Rico, reaches through all the barriers, with it's "salsa dura" sounds and fresh, original music.. The enormous crowd was lovin' this band!



By then, it was time to head back over to Scene' Chevron, for the next band. It was a was a show that I had been looking forward to all week and Nathan & the Zydeco Cha Chas were about to take the stage. The mood was estatic and the crowd was ready for some action! Nathan and his "hotter than chipotle sauce" band did not disappoint, and the crowd just couldn't sit still for this one!

Nathan & the Zydeco Cha Chas

After this great show and dancing, we headed over to the Fais Do Do food court, where I couldn't resist having one of my favorites, a Shrimp Poboy from the Lagneaux's Restaurant booth. Plus, I downed two bottles of water!

It was around this time that my camera started having some issues. It told me that the batteries were dead and that the memory card was full, and I had already maxed out my other camera, too. So, I just danced for the rest of the evening! Cie la vie, cher! Sometimes you just have to go with the flow!

It was one for the books! A blast, cher!
A bon ton! A veritable marathon of food, music, and fun!

Oh, the life of a Cajun is oh, so fun!!!

And, last but not least, here's a little clip of the the Krewe de Canaille, who were out in full force, for this waltz on the patio, at Scene Chevron! This one's for you, Eddie!

Hope that ya'll are resting up this week, mon amis, because we have the Breaux Bridge Crawfish Festival coming up, this weekend, (April 30-May 2), and don't forget about Part II of Jazz Fest, in New Orleans! See ya'll there! Merci beaucoup for stopping by!

Festival Weekend Blow-Out ! - Day 4

On Saturday, after a wonderful breakfast of crawfish omelettes, fresh fruit, beignets, and bloody mary's, we headed downtown to the festival for Day 4! After four days, you become ONE with this glorious festival, and being there feels normal and whatever your previous life was, LBTF, (life before the festival), seems a distant memory. My dear bloggie friend, Joanne @ Whole Latte Life said it best, in a comment on my last post, "You have a veritable marathon of food, music, and fun going on"! And cher, believe me when I tell you that she's right! We started off at the Marche de Arts and Crafts Market and did a little shopping. I just couldn't resist this wonderful Fleur de Lis lamp (on right) for a hallway in my home. And a "WHO-DAT" t-shirt from the Alexander Art Studio booth.

We made the trek over to Scene Bacardi, just in time to catch "The Bluerunners Band" reunion show and they were really getting down, cher! Their fabulous Cajun-Zydeco-Punk-Rock- Gutbucket Blues style is off the charts! The crowd really enjoyed this rare performance. We sure miss you guys! This one's for you, Robert!

The Bluerunners

After all that dancing , I was ready for a nice frozen drink. I spotted the Fat Tuesday booth, (New Orleans Daiquiris) and had to make a decision about what to order. I made a new friend, while waiting in line. She was from Florida and ordered a Pina Colada and I got the Strawberry Daiquiri ! This was just heavenly, along with a beautiful breeze blowing in. We had such beautiful weather, for this year's festival, and it was really a pleasure be outdoors, so much. Especially to dance to live music, outdoors! So much FUN!!!




Then, it was time for a little Cajun cuisine, before the next show that I was really excited about seeing. The Pavilion de Cuisine was mobbed and there were long lines to wait in. But I knew what I wanted and that was a plus, and it gave me a chance to make a few phone calls, so I didn't mind waiting. This little guy, (on left) was handling the serving for his family's booth, at the Antler's Restaurant food booth. From left to right, that's crawfish etouffee, rice, and corn mache choux! Oh divine, cher! And a crawfish poboy from Bon Creole booth was excellent, too!

Then, we were ready to head back to Scene Bacardi, to see the legendary, Grammy nominated, "Henry Gray and the Cats". This band is one of the best New Orleans Blues bands in history, and they were really rockin' and rollin' the crowd!! Henry is 84 years young and has performed all over the country and the world for the last 30 years, and has been instrumental in "keeping the blues alive! Crank it up, cher!

Henry Gray and The Cats

After this great show, I left my friends , to walk over to the TV5 Monde Stage, where one of my dear daughter's, favorite bands were scheduled to play. I figured that I would find her there and sure enough , I did. A large part of this area was shady and many were taking a little siesta, before the band came on.

A short while later, Radio Radio, a half/ electro and half/ hip-hop group, from Quebec, took the stage and had the 20 somethings really dancing and wanting to tymer, all night long! My phone rang and it was mon cher amis calling to let me know that they were at the old Stan's Downtown, chillin' on the patio, and listening to a fantastic Cajun-Rock band.

So, I high-tailed it over there, and joined them! This fine group was playing on Stan's Downtown's patio and they were really kickin'! We had a round of cold drinks while we absorbed their eclectic style. Didn't get their name, but they sure were good! Let the good times roll, cher!

To be continued..........

Lots more to come! Stayed tuned for Day 5!
Merci for coming by, cher amis! Hope ya'll have a wonderful week!