Cajun Pork Roast w/ Honey Bourbon Glaze + Bayou Boogie

Yes, it's hard to believe, but Christmas is less than three weeks away! Are you ready? I have been working on my menu for my Christmas Eve buffet and decided to add this scrumptious, melt in your mouth Cajun recipe that will wow your family and guests and have them coming back for more! And the bourbon glaze is out of this world, too, cher! Bon appetit!

Cajun Pork Roast  w/ Honey Bourbon Glaze

1 (5 lb.) boneless, center cut pork loin
1 tbs. or more Cajun seasoning
Few shakes of Tabasco
Few shakes Worcestershire sauce
2 cans chicken broth
Honey Bourbon Glaze, (recipe below)


Rub Cajun seasoning over pork and  and place in 13x9 inch baking pan. Roast at 350 degrees for 45 minutes. Reduce temperature to 325 degrees and add broth, Worcestershire sauce and Tabasco to pan, scraping any pork drippings.  Coat with half of the glaze over the pork and roast for 30 minutes longer basting occasionally. Add the remaining glaze and continue baking for 15 minutes or until internal temperature reaches 135 degrees. Let stand for 10 minutes before carving.

Honey Bourbon Glaze

1/2 cup pure honey
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice


Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat.

For my Cajun Christmas Dinner Menu, click here.
 

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Bayou Boogie

Here's another little clip that I took at Festival Acadiens on the Sunday afternoon at the Main Stage. The crowd was dancin' up a storm to the fabulous Wayne Toups and Zydecajun band. Crank it up for this one and let the good times roll, cher!

Blackened Catfish Tacos + A Cajun Waltz

Here's a Cajun favorite that is so quick and easy for those busy days. Scrumptious blackened catfish,  wrapped up in a soft taco with all the trimmings. When I tell you that they're delicious, then you know that I mean it, cher! Cest bon, cher! And stay tuned for some Cajun Thanksgiving faves.

4 catfish fillets
Blackened seasoning (recipe below)
1 stick of butter

Shredded lettuce
Tomatoes, chopped
Red onions, sliced
8 soft tacos
Remoulade sauce

Blackened Seasoning

1 tbs. paprika
1 tbs. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Mix seasoning in a large shallow bowl. Dredge fish in spice mixture.

Heat butter over medium heat, in a large skillet. Place fish in pan and cook about 5 minutes on each side or until cooked through. Remove and drain on paper towels. Cut each catfish into bite sized pieces and place evenly on soft tacos. Garnish with lettuce, tomatoes, and onions, and top with remoulade sauce. (recipe below) Fab!

Spicy Remoulade Sauce

1 cup mayonnaise

1 tsp. yellow mustard 

1 tsp. Creole or Dijon mustard

1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste
Few drops Tabasco 
  
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

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A Cajun Waltz

We had an absolute blast recently at the 40th anniversary of Festival Acadiens in Lafayette. It was hot and humid, but no one seemed to mind and it surely didn't stop this bunch of Cajuns from dancing to the more than 50 bands that performed throughout the 3 day event. Here's a little clip that I took of Wayne Toups, jammin' with the Pineleaf Boys,  and playing a Cajun waltz on the Sunday afternoon. Hope you all are having a fun and happy week! Merci beaucoup for stopping by!

Cajun Grilled Shrimp Salad + Bayou Boogie

With upper 70 degree temperatures forecasted for most of the week in Cajun country, I have been on a grilling binge. Today was gorgeous and I bought 5 lbs. of shrimp that were on sale at my favorite seafood market. I grilled up 2 lbs. for salads and shared  these babies with a friend, for lunch. So easy and out of this world, cher! The other 3 lbs. are going in a crab and shrimp etouffee that I am making tonight for company. Click here to see the etouffee recipe.

Cajun Grilled Shrimp Salad

2 lbs. large fresh shrimp, peeled and deveined, with tails left on

2 tbs.'s Cajun seasoning
1 lemon, cut into wedges

1 tsp. dried thyme
Tabasco to taste

Cajun Butter Sauce (recipe below)

Place shrimp in a shallow pan and squeeze lemon juice on shrimp and season with Cajun seasoning and Tabasco. Baste shrimp with some of the butter sauce, and set aside for 10 minutes.


Arrange shrimp on skewers or in grill pan in a single layer. Grill on medium heat about 5 minutes on each side. Baste shrimp often with remaining sauce.

Remove from grill and arrange on top of a big tossed salad. Cest bon, cher!  Enjoy!

Cajun Butter Sauce

1 stick butter, melted
1/2  tsp. cayenne pepper
Salt to taste
1/2 tsp. crushed red pepper flakes, (optional)
1 tbs. chopped fresh  parsley
1 tsp. minced garlic
1 tsp. Worcestershire sauce

Combine all in small bowl and set aside.

Salad

1  head romaine lettuce, rinsed and chopped
1 red onion, thinly sliced
1 pkg. grape tomatoes
1 cucumber, diced
Any other veggies you like
Shredded cheese (optional)

And I like to top this fabulous salad off with my Jalapeno Ranch Dressing. Divine!

Jalapeno Ranch Dressing / Dip

1 (1/4) cups, no-fat buttermilk 

3/4 cup light mayo

1 tbs. Creole or Dijon mustard

2 tsp.'s white wine vinegar

2 tbs.'s  lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and chopped

1 tbs. fresh parsley, minced

1 tsp. Cajun seasoning

Salt to taste

Whisk ingredients together in the order given,  in a mixing bowl. Store in an airtight container in refrigerator, for up to one week. Shake well before each use.

Note: For dip, reduce buttermilk to 1/2 cup 

I'll be sharing these at~

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home 

Sunday Showcase Party @ Under the Table and Dreaming

See Ya in the Gumbo Potluck @ Ms. EnPlace

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Bayou Boogie

Here's a little clip of some hot Cajun dancin' going on at the Sunday afternoon dance at Whiskey River Landing, in Henderson, Louisiana. Jamie Bergeron and the Kickin' Cajuns were rockin' the crowd. Grab a cold drink, crank it up, and let the good times roll, cher! Cheers! Wishing ya'll a fun and fantastic weekend! Merci beaucoup for stopping by!

Spicy Cajun Popcorn Shrimp + More Cajun Fun - Part II

Here's another Cajun favorite that is perfect for when you're craving something sinfully delicious. The spicy flavor of these delectable, fried popcorn shrimp will send you into orbit, cher, and never mind the calories because they are totally worth it! And besides, you can just dance them off! Bon appetit!

Spicy Cajun Popcorn Shrimp

2 lb.'s small shrimp, peeled and deveined

2 eggs

1 cup dry white wine

1/2 cup yellow cornmeal

1/2 cup flour

2 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/2 tsp. dried thyme

1 tbs. fresh parsley, chopped

In small bowl, whisk together the eggs and wine, and set aside. In a large bowl, combine the cornmeal, flour, garlic, thyme, parsley, salt, and  pepper. Gradually add the egg mixture,and mix well. Cover the batter and let stand for 30 minutes, at room temperature. Dip the shrimp into the batter and coat well. Heat 2 to 3 inches of vegetable oil,in a large heavy skillet, or deep fry at 375 degrees. Fry in small batches for 2 to 3 minutes on each side, or until golden brown. Remove with a large slotted spoon and drain on paper towels. Serve with your favorite side dish and a salad. Great as a topping on a dinner salad, too. Cest bon, cher! Fab!

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More Cajun Fun - Part II

Here's a little clip of the Grammy winning, Chubby Carrier and The Bayou Stomp Band. There was definitely a "Chubby Party" going on with some hot Zydeco boogie, too! Crank it up and enjoy!

Tonight, I'll be heading over to River Ranch for the kick-off concert for the Spring 2011', series of "Rockin' on the River". These wonderful free concerts will run each Thursday evening, from 5:30 to 8:30 pm., through May. T.K. Hulin and his fabulous swamp pop band will entertain the crowd and Rouse's Market will be serving up some delicious BBQ and other Cajun faves. Come on out and let the good times roll, cher! See ya'll there! Merci for stopping by!

Kahlua Fudge Cupcakes + More Cajun Fun!

It was my turn to bring the dessert for my Genealogy Club meeting and these heavenly little treats seemed like the perfect choice.  These decadent Kahlua fudge cupcakes are perfect for any occasion or when you just have an ahnvee for a little something sweet. They are very easy to make and will melt in your mouth and have you going back for more. Cest bon, cher! Enjoy!

Kahlua Fudge Cupcakes

1 box devils food cake mix

1 small box instant chocolate pudding mix
1 1/2 cups chocolate chips
1 pint light sour cream
4 eggs
1/2 cup Kahlua
1/4 cup vegetable oil

In large bowl, mix together cake mix, pudding mix, sour cream, Kahlua, and oil. Beat for 2 minutes, on medium speed, with electric mixer. Fold in chocolate chips. Fill greased muffin pans or paper liners, 3/4 full. Bake in a preheated 350 oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely and frost with Kahlua fudge frosting. (recipe below) Makes 24

Kahlua Fudge Frosting

2 cups confectioner's sugar

1/2 cup cocoa

1/4 tsp. salt

1/2 cup milk

1/2 cup butter, softened

1 tsp. vanilla extract

1 tbs. Kahlua

Combine first three ingredients in heavy saucepan and stir in milk. Add butter and bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat and add vanilla and Kuhlua and beat on low with an electric mixer, until desired consistency. Frost cooled cupcakes. 

I will be sharing these at Sweet Indulgence Sunday, and The Sunday Showcase Party.

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More Cajun Fun

We had an absolute blast at the weekly T.G.I.F block party at Downtown Alive, on Friday night. Gorgeous Spring weather brought out a huge crowd for the double-header Grammy "after party", featuring the fabulous Grammy nominated "Pine Leaf Boys" and the Grammy winning, Chubby Carrier and The Bayou Swamp Band. The crowd was in nitty- gritty dance mode and there was a whole lotta hot dancin' going on. Poo-yie, cher! So much fun!

First up was The Pine Leaf Boys and they were really rockin' the crowd. There was a whole lotta two-steppin' and jitter-buggin' going on.

Next up, was this year's Grammy winner for best Zydeco, Chubby Carrier and The Bayou Stomp Band and the crowd went into Zydeco overdrive.

Here's a little sample of the first band and all of the fun going on in downtown Lafayette.

Let the good times roll, cher! To view more of my videos, go here, to my You Tube channel.

The Pine Leaf Boys 

Wishing you all a wonderful week, filled with good times!
To be continued...  Merci beaucoup for stopping 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!