Cajun Thanksgiving "Must Haves" + Cajun Boogie

Here are a few more scrumptious side dishes that are on my family's "must have" list for this Thanksgiving and are also on my table at many other times throughout the year. This first one is one of my faves and is sinfully delicious and totally worth the calories, cher. The topping is pure heaven and the rum adds a bit of decadence.! Enjoy!

Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter

Topping

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows, optional

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork. Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in the pecans and top with marshmallows.

Remove casserole from the oven, and stir gently to blend. Top with pecan-marshmallow topping and bake uncovered for 10 more minutes or until golden brown.

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 And here is another fabulous recipe that I acquired from another one of my dear cousins, with a few tweaks added. If you have any vegetarians in your family, this one is sure to please.This stuffing is out of this world and has been on my Thanksgiving table ever since I had this divine dish at her house, a few years ago.

Caramelized Onion-Mushroom Stuffing

1 large loaf, (16 oz.) French bread, torn into bite sized pieces

1 stick butter
2 large yellow onions, chopped
1 lb. fresh mushrooms, cleaned and sliced
2 stalks celery, diced
1 tbs. Cajun seasoning
2 tbs.'s  fresh thyme leaves, chopped
1/2 cup fresh parsley, chopped
3/4 to 1 cup vegetable or chicken broth
 2 eggs, beaten

Arrange bread pieces in a single layer on a large baking sheet, sprayed with cooking spray. Bake in a preheated 325 degree oven for 10 to 15 minutes or until golden, turning once. Transfer to a large bowl.

In large, heavy skillet, melt the butter on medium heat. Add onions and stir and cook for about 15 minutes or until caramelized. Add mushrooms and celery, and cook and stir for 10 more minutes.

Add the veggie mixture and the herbs to the bread cubes and mix well. Add the broth to the skillet used to cook the veggies, and bring to a boil, scraping any brown bits. Add the hot stock to the bread mixture and season with the Cajun seasoning.




Add the eggs to the bowl and gently mix and then spoon stuffing into a (13" x 9") buttered baking dish. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue to bake for 10 minutes longer or until golden brown.

Note: This stuffing may be used to stuff a turkey or served as a delicious side dish.

I am sharing these at ~
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Party @ 2805

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Cajun Boogie

I've had a special request for some more Cajun boogie. Here's a little clip that I took of one of my favorite traditional Cajun bands,  Balfa Toujour. They were really movin' the crowd at Festival Acadiens, and there was a whole lotta two-steppin' going on.

Balfa Toujour

Hope you're all having a wonderful week, filled with good times. Merci beaucoup for coming by!

A Cool Poolside Lunch + Cajun Boogie

We're in the dog days of summer, here in Cajun country, and what could be more fab than a cool poolside lunch. I like to make up platters of fresh fruits and veggies, with cool, creamy dips for dipping. And maybe a yummy salad or sandwich with a refreshing cold drink to sip on. This is one of my favorite ways to beat the heat! What do you do to stay cool?

This Smoky Blue Cheese Dip is just perfect with fresh veggies and will send your taste buds into orbit, cher!  It is very easy to make and will delight your guests! Enjoy!

Smoky Blue Cheese Dip

1/2 cup blue cheese, crumbled
3 strips smoked bacon, cooked, drained, and crumbled
1/2 cup light mayo
4 tbs.'s low fat buttermilk
4 tbs.'s light sour cream
1/4 cup green onions, chopped fine
1 tsp.apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Salt and Tabasco to taste

Combine all ingredients in mixing bowl and whisk until well blended. Chill for 1 hour and serve with fresh veggies or crackers. Also great with chicken wings. Cest bon, cher!

To see my Grilled Cajun Chicken Wings recipe, click here.
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And I also love to make up a big bowl of delicious shrimp salad and nestle it into a whole wheat French roll , and then top it off with lettuce, fresh Creole tomatoes, and alfalfa sprouts. Yum! My favorite!! Divine, cher!

Shrimp Salad Sandwiches

1 lb. medium, cooked shrimp, chopped
1 lemon, cut in half
1 tbs. Cajun seasoning
2 large hard boiled eggs, peeled and chopped
1/2 cup each, onion and celery, diced
1 tsp. crushed garlic
1 tbs. sweet pickle relish
1/2 cup light mayo
1 tbs. Creole or Dijon mustard
1 tbs. ketchup
Few shakes of Tabasco

In large bowl, squeeze lemon juice on shrimp and season with Cajun seasoning. Add eggs, onions, and celery, and mix well. In separate bowl, mix garlic, relish, mayo, mustard, ketchup,  and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly. Chill until ready to serve. Serve on your favorite bread with romaine lettuce, sliced tomatoes,  and sprouts. Bon appetit!

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And to drink, I love to make up a batch of these Strawberry Margarita Spritzers. So refreshing and delightful and perfect for a weekend gathering! Cheers!

Strawberry Margarita Spritzers

1 (10 oz.) package frozen strawberries, thawed

1 cup tequila
1/4 cup Triple Sec
1 (10 oz.) can frozen strawberry daiquiri mix, thawed
2 tbs.'s fresh lime juice
1 (1 liter)  bottle club soda
Lime slices for garnish

Place first 5 ingredients in blender and pulse until smooth. Pour into a pitcher and stir in club soda, right before serving. Garnish with lime slices. Cheers!

I'll be sharing these at:

Home Sweet Farm

Fit and Fabulous Friday

It's a Hodgepodge Friday

Saturday Nite Special 

Strut Your Stuff Saturday

Sunday Showcase Party 

Savory Sunday  

Amaze Me Monday 
Jam Hands

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 Cajun Boogie

It's shaping up to be a fun weekend, with some great music events going on.Tonight, we'll be going to the Blue Moon Saloon, for a double header event, featuring the fabulous Feufollet band and The Lost Bayou Ramblers. Then on Sunday we'll be headed to Whiskey River Landing for a benefit dance with five bands playing for a good cause. Definitely, my kind of weekend!

Here's a little clip that I took of one of the bands that are playing at tonight's shindig. Their unique style of Cajun boogie can really get a crowd moving and here they are, rockin'  the crowd at Vermilionville, at the Bayou Vermilion Festival. A whole lotta nitty-gritty dancin' going on, cher!. Oh, the life of a Cajun is oh so fun!

To see more of my Cajun and Zydeco videos,  and to check out my You Tube Channel, click here.

Feufollet

Wishing all of you a great,  fun-filled weekend! Merci beaucoup for stopping by!

Fried Green Tomato Poboys + Sweet Potato Fries + Cajun Boogie

The dog days of summer are upon us, here in Cajun country, and what could be better than a big sandwich, made with fresh garden veggies .  This is one of my favorite summer lunches and I also love to eat fried green tomatoes in a big salad, as well.  The inspiration for this delicious treat came from the June issue of Southern Living Magazine. I added a few more of my favorite veggies and my delicious poboy spread, and you could use whatever veggies that you might like or have on hand. This poboy is "out of this world" and pairs well with sweet potato fries, (recipe below), and a glass of homemade lemonade. Bon appetit!

Fried Green Tomato Poboy or Sandwich

First, you'll want to make my:

Creole Poboy Spread

1/2 cup mayo

1/4 cup creole or Dijon mustard

1 tbs. ketchup
1 tsp. pickle relish

1 tsp. horseradish

Few shakes salt

Few shakes Tabasco

Combine and stir until well blended and chill for 30 minutes. 

Next, assemble the following ingredients.

Romaine lettuce, chopped
1  large Creole Tomato, sliced

1 small red onion, sliced

Creole Poboy Spread

1 French baguette, cut into 3 six inch pieces

Then, fry the tomatoes.

Fried Green Tomatoes

3 green tomatoes, sliced into 1/2 inch slices

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. or more, Cajun seasoning
2 tbs.'s fresh basil, chopped fine
2 eggs, beaten
1/2 cup buttermilk
1 cup flour
1 cup yellow or white cornmeal
Vegetable oil for frying

Mix salt and pepper together and sprinkle both sides of tomatoes. Stir together cornmeal, Cajun seasoning, and flour in a pie plate. Mix well.

In shallow bowl, beat eggs and whisk in buttermilk. Add the basil and dip tomatoes in buttermilk/egg mixture.. Dredge in cornmeal/flour mixture and repeat until all tomato slices are coated.

In a large heavy skillet, pour oil to a depth of 1 inch. On medium heat, fry tomatoes in batches for 3 minutes on each side. Drain on paper towels. 
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Spread each baguette with the Creole poboy spread. Arrange the lettuce on baguettes. Then top with 2 bacon slices, then with onion slices, then with avocado slices, then with the fried green tomatoes.  Makes 3 six inch poboys. Divine! Enjoy!

I'll be sharing these at Tasty Tuesdays, Whimsical Wednesdays,  Garden Variety Wednesdays , Full Plate Thursday , Foodie Friday,  Potluck Friday,  Fresh Food Friday, Saturday Nite Special,  Savory Sunday, and It's a Hodgepodge Friday.

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And here's a healthier version of fries that is so easy to make and so good, too! Fab!

Baked Sweet Potato Fries
 

3 large sweet potatoes, peeled and cut into slices

1 tbs. Cajun seasoning

Salt to taste

Cooking spray

Preheat oven to 350 degrees. Sprinkle both sides of the potato slices with salt and Cajun seasoning. Spray a large cookie sheet with cooking spray. Arrange sweet potato slices on large cookie sheet, so that they are not touching. Bake for 20 minutes, turning, half way through.

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Cajun Boogie

I've had a request for some more Cajun Boogie and here's a little clip that I took of one of my favorite bands, Wayne Toups and Zydecajun, rockin' the crowd at my favorite Lafayette festival, Festival Acadiens. Crank it up for this one, cher, and let the good times roll! 

Wayne Toups and Zydecajun

I'd like to extend a warm welcome and many thanks to all of my my new followers! I'll be around to visit ya'll soon. Hope everyone is having a fantastic week! Merci beaucoup for stopping by!

Cajun Super Bowl Appetizers + Cajun Boogie

With the big game only one week away, I've been tweaking my menu and experimenting with a few new dishes for my Superbowl party buffet. Since the 7 day forecast is calling for temps. to be in the 60's and sunny, here in Cajun country, I will be including a few grilled items, as well.  Here are a few of the mouthwatering appetizers that I plan to serve my friends and family. Enjoy! Bon appetit!

Cajun Jalapeno Chicken Poppers

2  large, boneless, skinless chicken breast halves
1 tbs. or more Cajun seasoning
12 large jalapenos, cut in half, lengthwise, and seeded
Two 8 oz. packages cream cheese
4 cloves garlic, minced
1/2 lb. bacon, cut in half, lengthwise

Cut the chicken breasts, crosswise into 1/2 inch strips, and season. Sprinkle the top of each square of cream cheese with the minced garlic. Cut each square of cream cheese in half, lengthwise, and then cut each half into 6 pieces for a total of 12 pieces per square. Stuff each pepper with a piece of cream cheese, and press down. Then press a chicken strip down on top of the cream cheese. Wrap each pepper with a strip of bacon and hold in place with a toothpick. On an oiled grilling surface, grill away from direct heat for about 10 minutes on each side or until bacon is cooked. (photo courtesy of Google Images)

Grilled Andouille Sausage Bites w/ Hot Cheesy Beer Dip

1 pkg. Andouille (or other smoked sausage)

Grill sausage links on medium heat for 12 to 15 minutes on each side, basting with bbq sauce. Slice into 1/2 inch slices, insert toothpicks, and arrange on a platter.

Hot Cheesy Beer Dip

1 lb. sharp cheddar cheese, shredded
1 lb. Velveeta cheese, cubed
1 small onion, finely chopped
1 tbs. prepared horseradish
3 cloves garlic, crushed
Few shakes Tabasco
Few shakes crushed red pepper flakes
1 bottle (12 oz.) flat beer, (I use Abita Amber)

Combine all ingredients, except beer, in large microwave bowl. Add beer to desired consistency. Mix well. Microwave on high for 2 minutes. Stir and continue to microwave for 2 more minutes. Mix well and serve with sausage bites. Makes 4 cups.

French Bread Pizza

1 large loaf , (20inch) French bread, split, lengthwise

1 pkg. pepperoni slices 
1/2 lb. cooked small shrimp
1 cup fresh mushrooms, sliced
1 green pepper, cut into strips
1 onion, sliced
1 cup jalapeno slices, (jar variety) 
1 cup black olives, sliced
1 cup Creole pizza sauce (recipe below) 
16 oz. shredded mozzarella cheese

Creole Pizza Sauce

1 large can tomato puree
2 cloves garlic, minced
3 green onions, sliced thin
1 tsp. creole seasoning
2 tbs.'s fresh parsley, chopped
1 tsp. dried oregano
1 tbs. olive oil

Saute the garlic and green onions in the olive oil for 5 minutes. Add the tomato puree, parsley and seasonings, and cover and simmer for 10 minutes. Remove from heat.

Place bread, crust side down on a large cookie sheet. Spread Creole sauce evenly over the two French bread halves. Layer veggies, starting with the mushrooms, bell peppers, and onions. Add cheese, then pepperoni, shrimp, olives, and jalapenos. Top with a little more cheese. Bake in a preheated 350 degree oven for 10 to 12 minutes. Cut each half into 10, 2 inch wide servings. Cest bon, cher!


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Cajun Boogie

I've had a special request for a video taken at Whiskey River Landing, in Henderson, Louisiana. For those of you who have been there,  I don't have to tell you what a blast it is! For those of you who haven't, here's a little clip of some nitty-gritty dancin' going on at a recent Sunday afternoon dance. Oh the life of a Cajun, is oh so fun! Lassiez les bon temps rouler, cher!

Hope that ya'll  have a great weekend, filled with good times! Merci for stopping by!

Cajun Catfish Feast w/ Jalapeno Hush Puppies + Cajun Boogie

It's Friday in Cajun country and that means time for some fabulous Cajun seafood! The catfish were on sale at my favorite seafood market, so I bought 5 lb.'s and will be cooking it up several ways for dinner guests that I'm having tonight. First, I will be making a spicy shrimp and catfish stew and then frying up some spicy catfish strips, and jalapeno hush puppies. After sticking to my veggie diet, all week, I plan on diving into this sinful spread with no remorse! Cest bon, cher!

 

Spicy Catfish Strips

2 pounds catfish fillets,

1 /8 cup each, yellow mustard and creole mustard
1 egg, beaten
1 tbsp. milk
1/2 teaspoon garlic powder
Salt to taste

Few shakes of hot sauce
1 tbsp. or more, Tony Chachere's Spices and Herbs seasoning
1/2 cup each of cornmeal and flour
1 cup vegetable oil

Wash fish and pat dry with paper towels. Sprinkle with salt and Tony's and cut into vertical strips. Combine mustard, egg and milk, few shakes of hot sauce and garlic powder. Toss fish in mustard mixture. Combine cornmeal and flour. Dredge coated fillets in cornmeal and flour mixture. Heat vegetable oil until hot. In large cast iron skillet, fry catfish strips until golden brown, turning once. Drain on paper towels. Le bon manger!

Spicy Shrimp and Catfish Etouffee

3 lbs. catfish fillets
1 (1/2) lbs. shrimp, peeled and deveined
5 tbs.'s butter
5 tbs.'s flour
1 cup each , onions and bell pepper, chopped
2 ribs of celery, chopped
1/2 cup fresh mushroom caps, chopped
1 can Rotel tomatoes w/ green chilies
1 cup or more, seafood stock or water, (to desired thickness)
1/4 cup each, green onions and fresh parsley, chopped
2 tbs. Tony's Creole seasoning, or Cajun seasoning (divided)
1 tsp. Old Bay seasoning
1 tsp. McCormick's basil and garlic seasoning
2 whole lemons, quartered
3 bay leaves
Salt and Tabasco to taste.

Squeeze lemon juice on catfish and shrimp and rub with 1 tbs. Tony's Creole seasoning and 1 tsp. Old Bay seasoning. Cut fish into quarters and set aside. In large heavy pot, on medium heat,  melt butter and add flour, and stir constantly for about 10 minutes. When roux is a light brown, lower the heat and add the onions, bell pepper, and celery, and chopped mushrooms  and continue to stir and cook for 5 minutes. If roux is too hot, add a little water and keep stirring.

Add seafood stock, salt, tomatoes, other tbs. Creole seasoning, basil and garlic seasoning, and bay leaves. Bring to a boil, lower heat , and simmer for 30 minutes. Add hot sauce, catfish, and shrimp. Stir gently, and simmer for 15 minutes. Add green onions, parsley and simmer for 5 more minutes. Serve over cooked rice with a scoop of potato salad, cole slaw, and hushpuppies. Divinely delicious ! Serves 8

Jalapeno Hush Puppies

1 cup yellow cornmeal

1 tbs. sugar

2 tbs.'s flour

1 tsp. salt

2 tsp.'s baking powder

1/4 tsp. baking soda

1 egg, slightly beaten
1/2 cup buttermilk and a little more, if needed

1 small onion, finely chopped

1 or 2 jalapeno peppers, seeded and chopped

2 cups vegetable oil, for frying

Combine all ingredients in the order given, in a large bowl and mix well, after each addition. Drop by spoonfuls into hot oil and deep fry until golden brown and they float to the top. Out of this world!

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Cajun Boogie 

I've had a few requests for some more Cajun Boogie. Well, it doesn't get any more Cajun than this, with this waltzing crowd, boogie-ing to the hot sounds of Wayne Toups and Zydecajun. Here is a little clip that I took at the Rhythm's on the River, Spring Finale' concert. Both Downtown Alive and Rhythms on the River are scheduled to resume in just a few short weeks, after a break for the summer, and I can't wait! See ya'll there! Let the good times roll, cher!

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

Wayne Toups and Zydecajun

Chocolate Chip Bread Pudding w/ Chocolate Amaretto Sauce + Cajun Boogie

An old friend called to invite me to a surprise birthday party, for another old friend. Since it is a dinner party, I didn't mind when she asked me to bring a dessert. It was a last minute invitation, so I had to work with what I had on hand. This Chocolate Chip Bread Pudding w/ Chocolate Amaretto Sauce is divine and is so easy to make. Cest bon!

 

Chocolate Chip Bread Pudding w/ Chocolate Amaretto Sauce

1 loaf "day old" bread ( I used a 16 oz. loaf of honey wheat bread)
3 1/2 cups milk
1 1/2 cups brown sugar
1/2 cup butter, melted
3 eggs beaten
1 tsp. vanilla
1 cup chocolate chips
1/2 cup chopped pecans (optional)

Tear bread into bite sized pieces and place in large bowl. In large, separate bowl, combine milk, brown sugar, butter, eggs, vanilla, and chocolate chips. Mix well, and pour mixture over bread and blend gently. Pour into a buttered 9x13 baking dish and cover with foil. Bake @ 350 degrees for 30 minutes. Remove foil and continue baking for 15 minutes or until set.
Serve with warm Chocolate Amaretto Sauce.

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. This sauce may also be made without the Amaretto, but I find that it adds a sinfully delicious flavor! Enjoy!

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Cajun Boogie

One of my dear bloggie buds requested some more Cajun Boogie. Here is a little clip that I took at this year's Festival International, featuring the High Performance Band.
Let the good times roll, cher!

Got My Red Beans Cookin' + Cajun Boogie !

Here's a family favorite that is just perfect for those cold winter days. Traditionally, red beans and rice is a dish made on Mondays, to make good use of the ham bone and any leftover ham, from Sunday dinner, in New Orleans. I have added some Andouille sausage, as well, which gives it a nice smoky flavor. Cest bon, cher! Bon Appetit!


 
Marguerite's Red Beans and Rice

1 (1 lb.) pkg. red kidney beans (I use Camellia brand)
1 ham bone w/ portion of ham meat on bone (optional, but desired)
1 lb. smoked hot sausage, sliced, browned, and drained
1 cup each of chopped onion, bell pepper, and celery
1 tsp. minced garlic
1 Tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. Cajun Injector brand "Hickory Grill" seasoning
2 bay leaves
1/2 tsp. thyme
Salt and hot sauce to taste
1/2 cup chopped green onions

Rinse and sort beans and place in large Dutch oven. Cover with water plus two inches. Bring to a boil, remove from heat and let stand for 1 hour. In a large skillet, brown sausage, drain and set aside. Add the ham bone and all other ingredients, except cooked sausage. Stir well and cook on low for 2 hours. Remove ham bone and stir, and add the cooked sausage, and hot sauce and continue cooking for 1/2 hour more hour or until a bean gravy forms. Serve over hot cooked rice with French bread. Garnish with green onions. Enjoy!
Bon Appetit!

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I've had a few requests for a little Cajun boogie. Here's a clip of Fred's Lounge, in Mamou, Louisiana, on a Saturday morning. The band starts at 8:30 am and plays till noon! Enjoy! Let the good times roll, cher! Merci beaucoup for coming by!