Cajun Roast Turkey w/ Cornbread Oyster Stuffing + Thanksgiving Sides

It's that time of year again to begin planning my Thanksgiving menu. I like to look through my stash of treasured recipes handed down from my dear mother and grandmother and create a menu that honors them, but also includes a few of my own as well. Here is what I have so far and I'll be adding more, so stay tuned.  Out of this world and sure to please your family and guests. Cest bon, cher!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter,  and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan and bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

 Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

 2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed
1 tbs. dried sage
1 tbs. dried thyme

Combine all ingredients and blend well.

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Click on Title to View Recipes

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

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More Festival Fun

Here's a little clip that a friend of mine took at Festival Acadiens in October. Wayne Toups and ZydeCajun were reving it up and the crowd was going wild. Lassier les bon temps rouler, cher!



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

Spicy Cajun Seafood Casserole

Here's a Cajun favorite that is perfect for the Lenten season and so easy for those busy days. The succulent shrimp, crawfish, and crab meat,  blends perfectly with the delectable, spicy cheese sauce,  and the rice adds a nice texture. It is a very versatile recipe and can also be made with a pound of just shrimp, crawfish, or crab meat,  or whatever you have available. It can be made in advance as it freezes well, and then thawed and popped into the oven when ready to serve. Cest bon, cher! Bon appetit!

1 onion, chopped
1/2 cup each, red and green bell pepper,chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 can cheddar cheese soup
1 soup can half n' half or milk, plus a little more, if needed
1/2 lb. each, fresh shrimp, crawfish tails, and crab meat
1 tsp. or more Cajun seasoning
 Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute the first 5 ingredients in the butter , until soft. (about 10 minutes)  Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups, half n' half, and Tabasco and mix well. Fold in the rice, mixing gently, but well. Transfer to a greased 13x9 inch baking dish and top with breadcrumbs and cheese Bake at 350 degrees, for 35 to 40 minutes or until bubbly and browned. Sinfully delicious! Enjoy!

Serve with a big tossed salad, a glass of white wine, and my Cajun-Style French Bread.
 (click here for the recipe)

I am sharing these at~

Strut Your Stuff Saturday @ Six Sister's Stuff

See Ya in the Gumbo Potluck @ Ms. EnPlace

Sunday Showcase Party @ Under the Table and Dreaming

Wishing ya'll a fun and fab weekend! Merci beaucoup for stopping by!

A Fabulous Cajun Breakfast

It was another great weekend in Cajun country with lots of fun activities and weekend guests. I wanted to make a special breakfast for my guests and prepared this delicious, savory bread pudding.This wonderful breakfast treat can also be made the night before, and popped into the oven in the morning and goes very nicely on a brunch buffet, too. Cest bon, cher! Enjoy!

 Cajun Breakfast Bread Pudding

1 (15 oz.) loaf French or Artisan bread, torn into 1 inch pieces

6 strips bacon, fried crisp and crumbled, divided

1 cup cooked ham, cubed

8  large eggs

3 1/2 cups milk

2 tbs.'s butter

1/2 cup each onions and bell peppers, chopped

1/2 cup fresh mushrooms. sliced

2 cloves garlic, minced 

1 or 2 jalapenos, seeded and chopped

1 tbs. fresh thyme leaves, chopped, or 1 tsp. dried thyme

1 tsp. salt

1/2  tsp. cayenne pepper

1/2 tsp. black pepper

1/2 cup mozzarella cheese

1/2 cup grated Parmesan cheese

In large skillet, saute the ham, onion, bell peppers, mushrooms, jalapenos, and garlic, in the butter, until soft.  In large bowl, whisk together the milk, eggs, thyme, salt, and pepper. Add Parmesan cheese, and mix well.  Pour over bread pieces, add half of the bacon, and mix well. Transfer to a buttered 13x9x2 inch baking dish and cover with foil. Refrigerate for at least 2 hours or overnight. Bake @ 350 degrees, uncovered for 40 45 minutes. Sprinkle with mozzarella cheese and remaining bacon and bake for another 5 to 10 minutes. Divine! Bon appetit!

I also whipped up some Croissant French Toast w/ Strawberry Syrup.
Click here for recipe.

And some Jalapeno Hash Browns. Click here for recipe.

And  a batch of Grandma's Buttermilk Biscuits. Click here for recipe.

And lots of hot "Holiday Jazz", Community Coffee! Click here to order.

Hope that you all have a wonderful week, filled with happy times and fun! I'll be sharing some holiday recipes soon, so stay tuned! Merci beaucoup for stopping by, and remember to let the good times roll!, cher!

Spicy Creole Chicken Fettuccini

One of my oldest and dearest friends called and said that she was in town, doing a little Christmas shopping, and wanted to stop by in the evening. I was thrilled and invited  her over for dinner.The only problem was that I had to work until 4:00 pm. and didn't have time for a trip to the grocery store, so I was going to have to use what I had on hand. When I looked into my fridge, I found a package of chicken tenders, a couple of  links of Andouille sausage, and a carton of whipping cream. And of course, I always have the Cajun trinity on hand. I then looked in my pantry and found a can of portobello mushrooms, diced tomatoes with green chilies, and a package of fettuccini. Since she loves pasta, I decided to make one of my faves, that is also a favorite dish of hers. She gave me this recipe about 5 years ago and  when I tell you that it's out of this world, then you know that I mean it, cher! And so easy for those busy days. Cest bon!

Spicy Creole Chicken Fettuccini

8 oz. fettuccini pasta, cooked according to package, and  drained
1 lb. chicken tenders. cut into bite size pieces
2 links Andouille sausage, sliced thin, (or other smoked sausage)
1/2 cup each onions, bell peppers, and celery, chopped
2 cloves of garlic, minced
1/4 cup flat leaf parsley, chopped
1 10 oz. can diced tomatoes w/ green chilies
1  8 oz. can chunky portabello mushrooms, drained
2 tbs.'s Worcestershire sauce
2 tbs.'s Creole seasoning, divided
Salt to taste
1/4 cup dry white wine
2 cups whipping cream
1/4 cup grated Parmesan cheese

In large skillet, saute the chicken and sausage on medium heat, in the olive oil, with 1/2 of the Creole seasoning,  for 5 minutes. Add the vegetables and garlic and stir fry for 5 more minutes. Add the tomatoes w /green chilies,  mushrooms, parsley, and Worcestershire sauce and wine and mix well. Lower heat, cover and simmer for 10 minutes. Gradually add the heavy cream and stir and cook until thickened. Stir in the other tbs. of Creole seasoning and the Parmesan cheese, and stir until blended. Serve over fettuccini pasta, with fresh steamed broccoli, and French bread, and maybe a nice glass of white wine. Bon appetit! 
 

Cajun Corn and Crab Soup + Bayou Boogie

After a week of temps in the 80's, we woke up to to near freezing temps this morning,  here in Cajun country. Thankfully, it's only going to last a day or two.  So I wanted to make a big pot of soup to warm up. Here's a Cajun favorite that is out of this world and just wonderful on a chilly day. It's rich and creamy flavors combine to make this dish sinfully delicious and will have you going back for more! Cest bon, cher! And so easy, too! Enjoy! Bon appetit!

Cajun Corn and Crab Soup

1 lb. lump crab meat, picked over

1 cup cooked ham, cubed

1 stick butter

1 onion, finely chopped
1 red bell pepper, finely chopped

2 stalks celery, diced
1 or 2 jalapenos, seeded and chopped
1/4 cup fresh parsley, chopped

1 can whole kernel corn, undrained
1 can cream style corn

2 cans cream of mushroom, with roasted garlic, soup
1 soup can milk

1 pint half and half
1 tsp. Worcestershire sauce
1 tbs. Cajun seasoning

Few good shakes of Tabasco sauce

1/2 cup dry sherry
Salt to taste
 

In large pot, saute onion, bell pepper, celery, and ham, in butter for about 10 minutes. Add soups and corn and stir and heat on low, until bubbly. Add the half and half, milk, crab, seasonings, Worcestershire sauce, Tabasco sauce, parsley, and sherry. Stir to mix well.  Cover and simmer for 15 to 20  minutes, stirring occasionally. And don't skimp on the hot sauce! 
Serves 8  Serve with a big tossed salad and hot crusty rolls for a delightful meal!

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Bayou Boogie

My favorite part of Thanksgiving is dancing off all the calories to a little bayou boogie. Here are a few pics that I took at the Blue Moon Saloon and Guest House, one of my favorite haunts. 

The Blue Moon is well known as a live music and dance venue and is where visitors and locals alike, love to go to pass a good time. It is also a guest house and has rooms available to rent.

The dance floor is on the back porch, which they closed in, due to noise complaints from the neighbors. It is a rustic sort of place, (no air conditioning), with many interesting and vintage signs.

The restrooms are small, one person at a time, types, and the sink to wash your hands is unisex and located on the side. But you meet the nicest people in the long line.

Ryan Brunet and Les Malfacteurs were rockin' the crowd and there was a whole lotta dancing going on! I took this little clip and would like to dedicate it to all of  mon cher amis.  This one's for ya'll Let the good times roll! Oh, the life of a Cajun is so much fun!

Ryan Brunet and Les Malfacteurs

Hope you all had a wonderful Thanksgiving and are having a fun and fabulous weekend!

Merci beaucoup for stopping by!

More Cajun Thanksgiving Delights

Just wanted to share a few last minute, easy and scrumptious Thanksgiving delights with you. These heavenly biscuits and muffins go perfectly with a turkey or ham dinner and are also fabulous, anytime! Cest bon, cher! 

Nanny's Sweet Potato Biscuits

1 cup cooked sweet potatoes

5 tbs.'s butter

4 tbs.'s sugar

2 cups sifted flour

4 tsp.'s baking powder

1/2 tsp. salt

1/4 cup milk, more or less

In large bowl, add butter to hot cooked sweet potatoes and mash. Combine the dry ingredients in medium bowl, and add to the sweet potato mixture, mixing well. Add the milk, a little at a time, until the dough holds together well.  Roll out on a floured surface into 1/2 inch thickness and cut into rounds with a 3 inch biscuit cutter. Place on a greased cookie sheet and bake at 350 degrees for 12 to 15 minutes or until golden. Melt in your mouth good! 

 Cranberry-Orange Pecan Muffins

1 1/2 cups flour

3 tsp.'s baking powder

1/4 tsp.salt

1/2 cup sugar

1/4 cup vegetable oil

1 egg, beaten

1 cup orange juice

1 tbs. orange zest

1 cup fresh cranberries, chopped

1/2 cup chopped pecans

Sift together the flour, salt,and baking powder. In large bowl, beat oil, and sugar together, until light. Add egg and beat until smooth. Stir in orange juice and zest. Add flour mixture and stir until mixed. Fold in cranberries and pecans. Fill paper liners or greased muffins pans, 2/3 full. Bake @ 350 degrees for 20  minutes or until a toothpick comes out clean. Out of this world!

Wishing you all a very Happy Thanksgiving! Merci beaucoup for stopping by and for all of your lovely comments!

More Cajun Thanksgiving Sides + A Cajun Waltz

With Thanksgiving only a few days away, it's crunch time, and time to finalize the menu, complete the shopping, polish the silverware, and start cooking the make-ahead dishes! When you're having 23 guests, you really can't start soon enough! Here are a few of my family's favorite side dishes that will please your guests and have them begging for the recipe, cher! Bon Appetit!

 Cajun String Bean Casserole

2 lbs. fresh green beans, (trimmed and cut in half)

2 tbs.'s olive oil
4 strips bacon, fried crisp and crumbled
1/2 cup baby bella mushrooms, sliced
1/2 cup each onions, and red bell peppers, chopped
1 tbs. fresh thyme, chopped
1 tbs. Cajun seasoning, divided
Salt to taste
1 (8 oz) pkg. cream cheese, softened
1/2 cup milk
3 tbs.'s butter
1/2 cup coarse fresh bread crumbs
1/2 cup freshly grated Parmesan cheese

Place string beans in boiling water in a large stock pot and boil for about 8 minutes or until tender. Drain and transfer to a large bowl. Sprinkle with half of the Cajun seasoning.

In large skillet, saute the mushrooms, onions, thyme, and bell peppers in the olive oil until soft, remove from heat and set aside. In  large bowl beat the cream cheese and add milk and mix well. Add the vegetable mixture and mix well and transfer to a large buttered casserole baking dish.

Pour the cream cheese mixture over the string beans and stir gently to coat. In a small bowl, mix together the Parmesan cheese, bacon, and bread crumbs. Add the melted butter and mix well and spread evenly over string bean mixture.

Bake in a preheated 350 degree oven for 25 to 30 minutes or until golden brown and bubbly. Cest bon, cher! Serves 6

A fantastic alternative to the canned soup version! Enjoy!

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Cajun Rice Dressing

1 cup onions, chopped fine
1/2 cup celery, chopped fine
1 cup bell pepper, chopped fine
2 tsp.'s minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 lb. chicken giblets, chopped (optional)
Salt and Tabasco, to taste
1/2 tsp.cayenne pepper
1/2 tsp. black pepper
2 tbs.'s Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
2 cups beef stock or broth
2 cups cooked rice

In heavy skillet, on medium heat, brown the beef, pork, giblets, salt and Tabasco, and cook, stir and chop with large spoon, until browned. Drain excess oil and add the trinity, (onions, bell peppers, and celery), garlic, and remaining seasonings and stir fry for 10 minutes. 

Add the Worcestershire sauce and beef broth, stir, cover, and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Divinely delicious! Serves 6


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And here's another favorite dish that I've gotten a lot of requests for and even though it's already on my blog, I'm re-posting it here,  for those who don't have time to search the archives. It is perfect as a side dish or to stuff the bird with. Out of this world!

Cajun Oyster Stuffing

1 9 inch cornbread, baked
1 pkg./sleeve- saltine crackers
1 /2 loaf of "day old" French bread
1 stick butter
2 cups (16 oz.) chicken broth or stock
1 quart oysters, chopped, with liquid reserved

1 large onion, chopped
1 bell pepper, chopped
1/2 cup celery, sliced
1/2 cup green onions, chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1 tsp. dried sage
1 tsp. poultry seasoning
2 Tbs's Cajun or Creole seasoning
5 large eggs ( lightly beaten)
Salt and Tabasco to taste

In large bowl, crumble the cornbread, French bread, and crackers. Add the seasonings and the parsley and mix well. Saute the onions, bell pepper, celery, and green onions in the stick of butter, until soft and add to the bowl. Stir in the chicken stock, eggs and oysters, adding oyster liquid, to desired consistency. Mixture will be wet. Pour into a buttered baking dish and bake in a preheated 350 degree oven, for 35 to 40 minutes. Out of this world!
Note *
Can also be used to stuff the turkey, but remember to immediately remove the stuffing from the turkey, when done,  and transfer to a buttered casserole dish. Keep warm until ready to serve, or cover with foil and refrigerate,  if making ahead, and heat in a 350 degree oven for 20 minutes, with foil on, when ready to serve.  Can also be made without the oysters. Increase chicken stock by 1 cup.

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A Cajun Waltz

I've received a special request for a Cajun waltz from one of my dear blog buddies. Here's a little clip that I took of Wayne Toups and the Crowley Backstreet Boys, swaying the crowd at this year's Festival Acadiens, in October. Enjoy and let the good times roll, cher!

Hope that ya'll are all having a fabulous weekend! Merci beaucoup for stopping by!

Cajun Thanksgiving Desserts

I've been adding a few last minute items to my Thanksgiving dessert menu and wanted to share them with you. What would any Thanksgiving dessert table be without a scrumptious,  pumpkin pie? I've tried many versions of this delectable pie through the years and this is beyond the shadow of a doubt, my absolute favorite!  Handed down to me from my dear godmother, it's fabulous flavor is sure to please! Cest bon, cher! Enjoy!

Nanny's Praline-Pumpkin Pie

1 1/2 cups canned or fresh pumpkin 

1/2  cup brown sugar

1/2 cup white sugar

1 tsp. ground cinnamon
1 tsp. ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

3 eggs, lightly beaten

1 1/2 cups evaporated milk

1 tsp. vanilla extract

1 unbaked 9 inch, deep dish pie shell

Topping

1/3 cup pecan pieces
1/3 cup graham cracker crumbs
1/3 cup brown sugar
2 tbs.'s butter, softened

Beat eggs in large bowl with electric mixer for 30 seconds. Add all remaining ingredients, and beat on medium speed for 2 minutes or until well blended. Pour into an unbaked 9 inch pie shell, which has been chilled. Cover edges of pie crust with foil.

Bake at 400 degrees for 10 minutes. Meanwhile, prepare topping. After baking for 10 minutes, lower heat to 350 degrees and sprinkle topping over top of filling and continue baking for 50 to 55 minutes or until knife comes out clean. Serves 8 Sinfully delicious! Bon appetit!

(everyone's favorite)

Worth every calorie!

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And here is another family "must have" that is just out of this world! It's my grandmother's chocolate cake recipe, spiked with a little rum. I made this cake for my Dad's 89th birthday, last week, and everyone wants it again, for Thanksgiving. It just doesn't get any better than this, cher! One bite of this heavenly cake and you'll think you're in heaven!

Decadent Chocolate-Rum Cake

2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp.'s baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2/3 cup butter at room temperature
1 2/3 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/2 cups milk
1/4 cup dark rum




Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour. Mix the 2 cups flour, cocoa, baking soda, powder, and salt until well blended. Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy. Gradually add the flour mixture, alternating with milk, until blended. Stir in the rum. Pour into prepared pans, (I used a bundt pan) and bake for 25 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.

Frosting
1 box (16 0z.'s) confectioners sugar
1 stick butter or margarine (softened)
4 heaping teaspoons cocoa
1/3 cup hot coffee
1 tbs. dark rum

Mix sugar, butter, and cocoa in medium bowl. Beat till smooth. Stir the rum into the hot coffee and slowly add coffee, adding a little at a time, until desired consistency. Divine!

(my Dad's favorite)

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And just in case you missed my Thanksgiving menu post, you can find some of the other decadent desserts that I'll be serving, below. Cest bon, cher!

Click on title for recipe.

 Chocolate Chip-Pumpkin Bread w/Praline Glaze

(my favorite)

Pumpkin Bread Pudding w/Chocolate-Bourbon Sauce
(my son's favorite)

Chocolate Fudge Pecan Pie 

(my daughter's favorite) 

Can you tell that we love chocolate? What's your favorite Thanksgiving dessert?

Stay tuned, I'll be sharing some mouth-watering, Thanksgiving sides, next!
Hope that ya'll are having a wonderful week! Merci beaucoup for coming by!

Slow Cooker Creole Chili + French Rockin' Boogie

We've been having glorious weather here in Cajun country, with warm and sunny days and cool nights. Some might call it Indian Summer, but we're supposed to get some rain, tomorrow, and then a cold front, so I thought that I would prepare a big pot of Slow Cooker Creole Chili to take the chill off. This recipe was given to me by a dear friend, many years ago, and it's spicy, smoky taste is one that you will love and long remember. Cest bon, cher!

  Slow Cooker Creole Chili

1 1/2 lbs. lean ground beef

1 pkg. Andouille or other smoked sausage, diced

1 cup onions, finely chopped

1/2 cup each, green and red bell peppers, finely chopped

3 stalks celery, sliced thin

3 cloves garlic, minced

1/2 cup green onions, sliced, (tops included)

1/4 cup chopped parsley

1 or 2 jalapenos, seeded and chopped

1 14.5 oz. can diced tomatoes, undrained
or 1 15 oz. can diced  Rotel tomatoes w/green chilies, undrained

1  10.75 oz. can tomato puree

2  15 oz. cans tomato sauce

1  15 oz. can Ranch Style Beans w/Jalapenos

2   tbs.'s Worcestershire sauce

1  envelope "hot" chili seasoning mix

1  tbs. or more Creole seasoning (recipe below)

Salt and hot sauce to taste

In large skillet, brown the ground beef and sausage and drain excess oil. In 3 1/2 to 4 1/2 qt. slow cooker, stir together all of the other ingredients and mix well. Add the browned meat mixture and mix well again. Cover and cook on low heat for 7 to 8 hours, or on high for 4 to 5 hours. Serves 8 Serve with a big tossed salad and cornbread muffins. Cest bon cher! Enjoy!



I am entering this chili in the Texas Star Chili Cook-Off .



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For my cornbread muffin recipe, click here.

Although I sometimes use a variety of commercial Cajun and Creole seasonings, I also like to make my own. Here's a recipe for one of my Creole seasoning blends that I used in this recipe. I like to make up batches of my own seasonings and store in airtight containers to use as needed. The heat and salt can be adjusted to your own taste.

Creole Seasoning Blend # 2
2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. chili powder
1 tbs. celery flakes

1 tbs. dried thyme

Place all ingredients in food processor and pulse until well blended.
Store in air tight container and pour into a shaker, and use as needed.

Note: For a milder version, cayenne pepper may be cut to 1 tsp.
Also, salt may be reduced by half, for those on low salt diets.

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I've had a a few requests for some Zydeco music and here's a little clip that I took of Cajun country's favorite Zydeco dance band, Geno Delafose and French Rockin' Boogie, rockin' the crowd at the Bayou Vermilion Festival in October. Crank it up for this one, cher and let the good times roll!

 Geno Delafose French Rockin' Boogie

Hope ya'll are having a fun and fantastic weekend! Merci beaucoup for stopping by!