Spicy Cajun Breakfast Bake + Cajun Boogie

Here's an easy recipe for one of my family's favorite breakfasts. It is packed with flavor and is sure to please your family and guests. You can also get creative with it and use any ingredients that you have on hand. For example, you could substitute 2 links of sliced, cooked sausage for the bacon. I like to serve this delicious breakfast dish with my Jalapeno Cheese Grits, and Grandma's Buttermilk Biscuits. (links below) Bon appetit!

Spicy Cajun Breakfast Bake

6 slices bread (any kind), torn into pieces
6 slices bacon, cooked crisp, and drained and crumbled
6 eggs, lightly beaten
1 cup milk or half and half
1/2 stick butter
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup pickled jalapenos
1 cup shredded cheese, (any kind)
1 tsp. Cajun seasoning
Few shakes Tabasco

Saute the onions and bell peppers in the butter for 5 minutes.

In large bowl, whisk together the eggs, milk, veggies, hot sauce, and seasoning. Stir in the jalapenos and bacon.

Transfer to a lightly greased 13 x 9 inch baking dish and top with the cheese. Bake in a preheated 350 degree oven for about 25 to 30 minutes or until set and a knife comes out clean.

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Bacon Cheese Grits

Grandma's Buttermilk Biscuits

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Cajun Boogie

Here's a little clip that my friend Bill took recently at a pre Mardi Gras party at Fred's Lounge in Mamou, Louisiana. Fred's is a local Cajun landmark and is known for it's Saturday morning dances. Johnny Sonnier and Cajun Revue were rockin' this crowd! Let the good times roll, cher!



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

Cajun Breakfast Faves + Bayou Boogie

Here are a few of my favorite breakfast recipes that I am planning on preparing for out of town guests during the holidays. Yes, Christmas is really less than one month away, but these scrumptious breakfast treats are fab anytime. All divine and guaranteed to please your family and guests, cher.
Bon appetit!

Cajun Bloody Marys

Vodka to taste 

64 oz. tomato juice
1 tbs. Tony's Creole seasoning
1 tbs. horseradish
1 tsp. A-1 steak sauce
1 tbs. Worcestershire sauce
1 tbs. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug and serve in a pitcher with your favorite garnishes .

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Cajun Brunch Casserole 

6 croissants, torn into 1 inch pieces

8  strips bacon, fried crisp and crumbled, divided

1 cup cooked ham, cubed

8  large eggs

2 cups milk

3 tbs.'s butter

1 onion, chopped
1 bell pepper, (any color), chopped

2 cloves garlic, minced
1 or 2 jalapenos, seeded and chopped

1 tbs. Cajun seasoning

1 tsp. dried thyme
2 cups shredded cheddar cheese, divided

In large skillet, saute the onion, bell peppers, and garlic, in the butter, for 5 minutes and set aside. Meanwhile, tear croissants into bite sized pieces in large bowl.

In large bowl, whisk together the milk, eggs, Cajun seasoning, and thyme. Add 1 cup of the  cheese and mix well.  Pour over bread pieces, add the veggie mixture, ham, and half of the bacon, and mix well.

Transfer to a buttered 13 x 9 inch baking dish and bake in a preheated 350 degrees, uncovered for 30 to 40 minutes. Sprinkle with more cheese and remaining bacon and bake for another 5 to 10 minutes.

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Jalapeno Cheese Biscuits

2 cups all-purpose flour
2 tbs.'s sugar
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 tbs. baking powder
1/2 cup (1 stick cold unsalted butter)
1 jalapeno, seeded and chopped
3/4 cup shredded Cheddar cheese
1 (1/4) cups heavy whipping cream

Spray a baking sheet with cooking spray. Sift the dry ingredients into a mixing bowl. Cut the butter in 1/2-inch pieces. Using your fingertips, rub the butter and flour mixture together until it resembles a coarse meal; add the jalapenos and cheese. Add the cream and mix with your hands. When barely combined, turn out onto a lightly floured board and knead just enough to bring the dough together. Roll out to a 1-inch thickness. Cut with a floured 1 1/2- to 2-inch cutter. Arrange in a single layer on the prepared baking sheet. Bake in a preheated 375 degree oven, in the center of the oven,  for 10 to 12 minutes or until golden.

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And my absolute fave! Yum! Click on title to view recipe.

Praline French Toast

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I'll be sharing these @

Hodgepodge Friday @ It's a Hodgepodge Life
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms EnPlace

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Bayou Boogie

Here's another little clip that I took at Festival Acadiens in October of one of my favorite bands. Wayne Toups and Zydecajun were really rockin' the crowd and there was a whole lot of nitty gritty dancin' going on. Crank it up for this one and let the good times roll, cher!

 Hope you are all having a fun and fabulous week! Merci beaucoup for coming by!

Cajun Crab Omelettes w/ Jalapeno Hashbrowns + A Cajun Waltz

After mentioning it in my last post, I've received a flurry of requests for my crab meat omelette recipe. This scrumptious omelette is a favorite at my house and is just packed with flavor. The taste of succulent lump crab meat, cheese, and veggies , paired with the heat of the jalapenos is divine, and sure to get your day started off right. Serve with jalapeno hash browns and cornmeal biscuits for a delightful breakfast that will please your family and guests. Bon appetit!

Crab Omelettes

3 tbs.'s butter

1/2 lb. lump crab meat or crawfish tails
6 eggs
1/2 cup half and half
1 tsp. Cajun seasoning
Salt and Tabasco to taste
1 cup shredded cheese, (your choice)
2 tsp.'s minced garlic
1 jalapeno, seeded and chopped
1/4 cup red onion, chopped
1/8 cup each, green and red bell pepper, chopped
1/4 cup fresh parsley, chopped

In a large bowl, lightly beat eggs. Whisk in half and half, and Cajun seasoning and set aside. Melt butter in 1o inch skillet, and saute onions, peppers, jalapeno, and garlic for 5 minutes. Add crab meat, parsley, salt and Tabasco, stir gently and saute for 5 more minutes. Add egg mixture and top, evenly with cheese. Cook on low,  for 2 minutes, undisturbed, or until eggs start to set. Fold in half, cook for 3 minutes, flip and cook for 3 more minutes, or until cheese melts. Cut in half, or thirds,  and garnish with  parsley.  Serves 2 or 3,  depending on the appetite. Sinfully delicious!

Jalapeno Hash Browns

1 (24 ounce) package of frozen, hash brown potatoes, thawed
1 1/2 cups shredded, cheddar cheese
1 small onion, chopped
1 cup cooked, smoked ham, diced
1/2 cup or more pickled jalapeno slices
1/2 stick butter, melted
1 (8 oz.) container "light" sour cream
1 can cream of mushroom soup
1/2 cup milk
1 tbs. Cajun  seasoning
1 tbsp. paprika
Few shakes Tabasco
Salt to taste

 
Combine all ingredients, except paprika and milk, in large bowl and mix well. Add milk to desired consistency and pour into a buttered 13x9 baking dish. Sprinkle with paprika and bake in a preheated oven at 350 degrees for 45 to 50 minutes or until bubbly and brown. Cest bon, cher!

To view my recipe for cornmeal biscuits, click here.

A Cajun Waltz

Here's another little clip I took at Whiskey River, of the crowd dancing to a Cajun waltz. Enjoy!

Hoping you all are having a wonderful week! Merci beaucoup for coming by!

French Market Beignets + Bayou Boogie

Since I've recently had several requests for a recipe for beignets, I thought that I would share one of my favorite recipes that tastes almost identical to the ones that are served at the French Market, in New Orleans. I started off my Sunday, with these fabulous beignets and coffee and worked my way up to grillin' some Cajun jumbo shrimp, chicken, and burgers. Yes, grilling ! It's a gorgeous day, (sunny and 70 degrees) in Cajun Country! Perfect for having family and friends over to watch the big game. Geaux Saints!

This recipe, adapted from Southern Living Magazine, 1998, is as close to the real thing that I've ever had! And so easy, too! There's really nothing quite like the heavenly taste of biting into one of these babies with a good strong cup of Community coffee! Cest bon, cher! Enjoy!

French Market Beignets

1 envelope active dry yeast
1 cup warm water
3/4 cup evaporated milk
1/4 cup sugar
1 tsp. salt
1 large egg
4 to 4 1/2 cups flour
Vegetable oil, for frying
Powdered sugar, for dusting

Combine yeast and warm water in small bowl, and let stand for 5 minutes. Combine yeast mixture, evaporated milk, and next 3 ingredients. Gradually stir in flour to make a soft dough. Cover and chill for 8 hours.

Turn dough out onto a well floured surface and knead 5 or 6 times. Roll dough into a 15 x 12 inch rectangle and cut into 3 inch squares. Pour oil into a large Dutch oven, to a depth of 3 inches and heat to 375 degrees. Fry 4 or 5, at a time, for one minute on each side or until golden. Drain and sprinkle with powdered sugar. Makes 2 dozen.

Bon appetit!

 Hope that ya'll have a wonderful, fun week! Merci beaucoup for stopping by!