Cajun New Year's Day Buffet

If Christmas is over, can New Year's and Mardi Gras be far behind? I just love to ring in the New Year with a New Year's Day buffet, filled with sinfully delicious Cajun favorites. And of course, a batch of my Cajun Bloody Mary's for those guests who stayed out too late on New Year's Eve. Here are a few of the delights that I'll be serving my family and friends on my New Year's Day buffet. All scrumptious, cher, and out of this world! Bon appetit and Happy New Year!!!

APPETIZERS

Creamy Crawfish Dip w/ Pastry Shells

 Easy Crab Stuffed Jalapenos

5 ounces cream cheese
3 ounces of grated sharp cheddar cheese
8 ounces lump crab meat
1 tsp. crushed garlic
1 green onion, chopped fine
juice of 1/2 lemon
Salt to taste
12 large jalapenos, seeded and cut in half

 
Blanche the jalapenos in a large pot of boiling water for about 30 seconds and plunge into ice water and drain.

 
Combine the cream cheese, cheddar cheese, crab meat,onions, salt, and lemon juice
in a medium sized bowl. Mix well.

 
Fill the jalapenos and bake in a 350 degree oven for 25 to 30 minutes.
Hot, spicy and delicious.

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Slow Cooker Creole Meatballs

 







Mini Crab Cakes w/Cajun Remoulade Sauce

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SIDES

Good Luck Black Eye Peas

Creole Shrimp Pasta Salad 

 Creole Smothered Cabbage

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 MAIN COURSE

Cajun Pork Roast w/Bourbon Honey Glaze 

 New Years Jambalaya

Cajun Fried Catfish Strips

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 BREADS 

 Cajun Crawfish Cornbread 

Nanny's Sweet Potato Biscuits 

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DESSERTS

 Pina Colada Bundt Cake 

Bananas Foster Bread Pudding 

 





  

 Amaretto Brownies 

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Wishing you all a very Happy New Year,  filled with love, and good times, and fun! Merci for passing by! Cheers, cher!

HAPPY 2015!!!

Cajun New Year's Brunch Buffet + New Year's Boogie !

With 2010 coming to an end, I am planning on hosting a New Year's Day brunch buffet for my family and friends. It will be quite a spread and packed with delectable Cajun and Creole favorites, with plenty of black eye peas for good luck, and Bloody Mary's for those still feeling the effects of their New Year's Eve celebration. Bon Appetit and Happy New Year! 

(click on titles to view recipes)

Crawfish Dip w/ Pastry Shells  * Spicy Cajun Buffalo Wings *  Crab Stuffed Jalapenos *  Shrimp Remoulade *

Cajun Baked Ham w/ Sugarcane-Bourbon Glaze * Cajun BBQ Ribs * Spicy Creole Jambalaya 

Creole Shrimp Pasta Salad * Slow Cooker-"Good Luck" Black-Eyed Peas * Creole Smothered Cabbage

  Muffaletta Pasta Salad *  Cajun Breakfast Casserole * Jalapeno Hashbrown Casserole 

 Mama's Cornmeal Biscuits * French Market Beignets * Cajun Sausage Cornbread

Chocolate Bread Pudding w/ Praline Sauce * Bananas Foster Crunch Cake *  Cajun Bloody Mary's *

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And if you're wondering what to do with that ham bone in the freezer from Christmas dinner, here's a way to use it for your New Year's celebration. Cajun tradition has it that if you eat black eyed peas and cabbage on New Year's Day, you will have good luck all year! Here's an easy, delicious recipe for slow cooker black-eyed peas that will have you adding this fabulous dish to your table at any time of year! Le bon manger'!

Slow Cooker "Good Luck" Black-Eyed Peas

1 pound dried black-eyed peas

1 tbs. vegetable oil

1 large red onion, chopped

1/2 cup each, red and green bell peppers, and celery

2 tsp.'s minced garlic

1 can diced Ro-tel tomatoes w/ green chilies

1 quart water, (more, if needed)
1 tsp. dried thyme

1/2 tsp. salt

1 tbs. Cajun seasoning

Few good shakes Tabasco

1 tbs. Worcestershire sauce

1 tsp. yellow mustard

1 cup ham, chopped

1 ham bone, (with some meat left on)

1/4 cup fresh parsley, chopped

1/2 cup green onions, tops included, sliced

Saute the onions, bell peppers, celery, and garlic, in the vegetable oil, until soft. (about 10 minutes) Combine all ingredients in slow cooker, except the parsley and green onions, and cook on high for 4 to 5 hours or on low, for 7 to 8 hours. Remove ham bone and add the parsley and green onions in the last 30 minutes, stir well, and maybe add a little more hot sauce. Cest bon, cher!

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New Year's Bayou Boogie

Back by popular demand, here's a little clip of Andre Thierry and Zydeco Magic that will get you in party mode to ring in the new year! A little Zydeco for those of you who may be snowed in or otherwise can't get out to celebrate. Grab a glass of champagne and crank it up cher, and let the good times roll! Out with the old and in with the new!

Wishing you all a very happy, healthy, and prosperous new year, filled with good times!

Merci beaucoup for coming by and for all of your lovely comments!

  Happy 2011, Ya'll! Lassiez les bon temps rouler, cher! 

 Cheers mon amis!

Cajun Cookbook Giveaway + Crawfish Dip + An Award

Hoping that ya'll all had a very Merry Christmas! Mine was wonderful and I'd like to thank everyone who stopped by and sent me warm holiday greetings. I'd also like to say merci beaucoup to my new followers and if I have not been by to see you, yet, it's just because I've been very busy cooking for and celebrating Christmas. This is my 300th post and I'd like to celebrate by giving away an awesome Cajun cookbook. "Something to Talk About", compiled by The Junior League of Lafayette is chocked full of wonderful Cajun and Creole delights and takes you through each season, as we celebrate them, here in South Louisiana. To be eligible to win,  just leave a comment on this post and tell me that you're a follower. The winner will be randomly selected on January 1st and announced shortly thereafter.

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I am finalizing my menu for my New Year's Day, brunch buffet, but I just wanted to share a scrumptious dip recipe that I will be serving my guests, that I adapted from this cookbook. I will be using crawfish, but it also can be made with shrimp, and it is out of this world!

Crawfish  Dip

1/2 cup butter
1/2 cup each onions, bell pepper, and celery, diced
1 tsp. crushed garlic
1 tsp. Cajun seasoning
1/2 tsp. cayenne pepper
1 tsp. paprika
4 tbs.'s white wine
2 tbs.'s seafood stock or clam juice
Salt to taste
1 lb. cream cheese, cut into small pieces
1 1/2 lbs. peeled crawfish tails or peeled small shrimp
1/4 cup each fresh parsley and green onions, chopped

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes. Add Cajun seasoning, cayenne pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add crawfish tails and salt and mix well and cover and simmer for 20 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with pastry shells. Makes 2 quarts. Sinfully delicious! Enjoy!

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 An Award

I also have an award that I'd like to pass along to some of my favorite blog buddies who never fail to make me smile. Kitty @ The Block was kind enough to present me with  the "Making Smiles on Faces" award. Thanks so much, Kitty, for including me on your list for this special award. Kitty is a Louisiana gal and talented writer who is now living on the East coast, and if you haven't visited her fabulous blog, you're in for a real treat! Since there are no strings attached to this award, I would like to pass it along to the following bloggers who always put a smile on my face and make me laugh. Please pay them a visit, when you have time, and tell them that I sent you!  (in no particular order) 

Drick @ Drick's Rambling Cafe

Kat @ At the Compound

Dee @ Homesick Cajun

Eddie @ Clouds and Silvery Linings and Plato's Procrastinations

Joanne @ Whole Lotta Life

T. Clear @ Premium T.

Nanny @ The Good Life

Zhivago @ Zhivago

Kathryn @ Writing from My Mountain

Carey @ Mouth of the South

Congrats to all! Wishing you all a fun and fantastic week!  Merci beaucoup for stopping by!