Spicy Cajun Crawfish Casserole + Time for Downtown Alive

Tis the season for crawfish and there seems to be a bumper crop this year due to the mild winter we had. You might say that we're "on a tear" and are eating them every which way imaginable.  Here's another family favorite that is just perfect for anytime you want a sinfully delicious meal. Allons manger, cher! Bon appetit!

Spicy Cajun Crawfish Casserole

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 soup can half n' half
1 (1/2) lbs. peeled crawfish tails
1 tsp. or more Cajun seasoning
Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese, divided
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 crawfish, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soup, half n' half, and Tabasco, and mix well.

Fold in the rice and half of the cheese, mixing gently, but well. Transfer to a greased 13 x 9 inch baking dish and top with breadcrumbs and remaining cheese. Bake at 350 degrees, for 30 to 35 minutes.

Serve with a big tossed salad and a good loaf of crusty, French bread. Scrumptious!

^^^^^^^
Time for Downtown Alive 

It's that time again to spring forward and for the Spring Downtown Alive concert series. Roddie Romero and the Hub City All Stars will be kicking off this year's season on Friday evening at Parc International in downtown Lafayette. Here's a little clip of this "hot as Tabasco" band rockin' the crowd at Festival Acadiens.  For a complete schedule, click here.



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

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.

^^^^^^

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!

Creole Meatballs and Spaghetti + Festival Preview

Here's one of my favorite recipes that was handed down to me from one of my dear aunts. I have many fond memories of eating this wonderful dish,  over at her home on the bayou. These were and still are, the best meatballs that I've ever eaten and when I tell you that they are out of this world, then you know that I mean it,  cher! The basic sauce is also her recipe, with a few tweaks of my own! Le bon manger! Enjoy!

Meatballs

1 1/2 lbs. ground round beef

1/2 lb. ground pork
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs
2 eggs, beaten
1 tbs. Worcestershire sauce
1 onion, finely chopped

1/2 cup each, bell peppers and celery, finely chopped
2 tsp.'s garlic, minced

1 jalapeno pepper, seeded and chopped, optional
1/4 cup fresh parsley, finely chopped

1 or 2 tbs.'s Creole or Cajun seasoning
Salt and Tabasco to taste

In medium bowl, combine eggs, milk, breadcrumbs, and Wor. sauce. In large, separate  bowl, combine meat with all remaining ingredients. Combine the egg mixture with the meat and mix well. Shape mixture into 2 inch balls. Arrange meatballs in baking pan and bake @ 350 degrees for 20 to 25 minutes, turning once halfway. Meanwhile make sauce.

Sauce

1 large onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

3 cloves garlic, minced

1/4 cup fresh flat leaf parsley, chopped

2 tbs.'s olive oil

2 small cans sliced mushrooms, drained

1 large can, diced tomatoes

1 can, Rotel tomatoes w/green chilies

1 small can tomato paste

1 small can tomato puree

2 small cans tomato sauce

2 tbs.'s Worcestershire sauce

1 cup water 

3 bay leaves

1 tbs. Italian seasoning

Salt and Tabasco, to taste 

1 lb. spaghetti noodles, cooked according to package directions, rinsed and drained

Saute "the trinity" in olive oil, in large Dutch oven, on medium heat until soft. Add tomatoes, tomato paste, tomato puree, and tomato sauce, and cook for 10 more minutes, stirring often. Slowly add water and simmer for 10 minutes, mixing well. Add garlic, mushrooms,  Worcestershire sauce, bay leaves, parsley, and seasonings, and bring to a boil. Lower heat, add meatballs, and simmer for 1 to 1 1/2 hours.  Serve over spaghetti, top with grated Parmesan cheese, with a big tossed salad and garlic bread!

Bon appetit!

*******

Festival Acadiens et Creole Preview

At long  last, it's the weekend we've been looking forward to for a whole year! It's time for Festival Acadiens et Creole, my absolute favorite festival of all! Three glorious days of nothing but great Cajun and Creole music, food, and fun! Festival de Musique, Bayou Food Festival, Louisiana Arts and Crafts Fair, Louisiana Folk Roots, and so much more! Come on out and enjoy everything that this fantastic festival has to offer. See ya'll there! 

This year's festival will be dedicated to the one and only Wayne Toups, an Acadiana legend and master accordionist.  Wayne's energetic and innovative style, blends traditional Cajun music with Zydeco and rock, making him one of the most influential musicians of our time. His passion for his Cajun heritage, and his originality, shine through in every song, making him one of the most popular artists, among young and old fans, alike. Loved by all, there's no standing still, when Wayne's on the stage! Geaux Wayne!

And don't forget the pre-festival Bach Lunch, to be held from 11:00am - 1:00 pm, in Parc Sans Souci, on Friday, October 8th. The Canes will entertain the crowd. And a little later, at Parc International, beginning at 6:00pm, there is a kick- off party, with a fais do do, at Parc International, with two of the best bands around, The Lost Bayou Rambler's and Cedric Watson and Bijou Creole. Come on out and get into the festival spirit, it's guaranteed to be one of the best times that you will ever have! For a complete schedule, click here

Here is a clip that I took of Wayne Toups, playing at last year's festival. Heavy rains came overnight, and turned the dance area into a sea of mud, but that didn't stop these Cajuns from having their fun! This one's for you, Janice! Lassiez les bon ton rouler, cher!

Wayne Toups and Zydecajun

Stay tuned! Wish you all were here! Merci beaucoup for coming by!

Cajun Weekend Lagniappe + N'awlins Creole Shrimp Gumbo

The good times have really been rolling, for the past few days here in Cajun Country. And the weather has been gorgeous, (sunny and upper 70's) which just makes a good time, even better. On Thursday night, we went to the Blues Jam, at Artmosphere, a charming restaurant/art gallery/and live music venue, all rolled into one place. The crowd was feisty and the music was great!

Then last night, it was on to the T.G.I.F weekly block party at Downtown Alive, with Chubby Carrier and the Bayou Swamp Band. When I tell you that this band was hot, you know that I mean it, cher!

They had the crowd rockin' with their contemporary style of Zydeco/Rock n' Roll music and spicy performance. The scrub board player was awesome and the band really had it going on!

I stopped by the "Slap Ya Mama" ( a fantastic Cajun seasoning) booth and was given a free "Slap Ya Mama" coozie, when I told them I was taking a photo for my blog. You see, there are perks for blogging.

*******
Here's a great video on how to make a roux and a Creole Shrimp Gumbo. Since a roux is the basis for so many Cajun dishes, it is wise to master this step. It's really easy, once you get the hang of it, and Chef Poppy shows you how! Cest bon, cher! Bon Appetit!

Grilled Beef Tenderloin w/ Mushroom Wine Sauce

Here's one of my favorite recipes from one of my favorite cookbooks. "Something to Talk About", compiled by the Junior League of Lafayette is chocked full of nouveau and traditional Cajun recipes for occasions we celebrate in South Louisiana. Recipe entries are from many of the great Cajun cooks of Lafayette. From Mardi Gras fare to Christmas dinner, this special collection of recipes will help you to prepare and enjoy the world famous Cajun cuisine, no matter where you live. Cest bon! Bon Appetit'!


  Click on title to see a review of this cookbook.  "Something to Talk About"

Grilled Beef Tenderloin

Beef

 
2 lbs beef tenderloin
3 tbs.'s olive oil
1 1/2 tsp.'s salt
1 1/2 tsp.'s pepper

 








Mushroom Wine Sauce

 
1 1/2 cups butter or margarine
6 shallots, chopped
4 green onions, chopped
2 cloves garlic, chopped
4 ounces sliced mushrooms
2 tbs.'s all-purpose flour
1 10 oz. can beef consomme'
3/4 cup red wine

For the beef, preheat the grill. Coat the beef with olive oil. Rub a mixture of the salt and pepper into the beef. Place on a grill rack and grill over hot coals for 30 minutes for medium.

For the sauce, melt the butter in a skillet over medium high heat. Add the shallots, onions, and garlic. Saute' for 2 to 5 minutes. Add the mushrooms. Saute for 5 to 8 minutes. Stir in the flour and cook for 1 to 2 minutes, stirring constantly. Stir in the beef consomme' and red wine for 5 to 8 minutes, until sauce has thickened. Serve immediately over the beef. Serves 6 to 8 Serve with a big tossed salad and some good French bread to soak up the wonderful flavor of this delectable sauce. Le bon, manger!

^^^^^^^

Festival Fun

I have received a few requests for more festival dancing videos, so here is one that I took on the Saturday of Festival Acadiens, earlier this month, before the dance area turned into a mud slide. Enjoy! Let the good times roll, cher! Hope that you're all having a great weekend! Happy Halloween!

Balfa Toujour

Cajun Pot Roast w/ Rice and Gravy + Honky Tonk Boogie

When my son informed me yesterday, that he wanted to bring a new girlfriend to Sunday dinner, I wondered what type of food this girl might like. So, he called her to inquire and she said that since her parents were out of town, she wished that she could have some roast and rice and gravy that her mom usually made on Sundays. I said, " no problem" and picked up a nice roast at my favorite butcher shop. I learned how to cook this Cajun favorite, early on, from my mother, whose fabulous roasts and gravies were the talk of the town.


One of her secrets was to stuff the roast, the night before. She would take a paring knife and make deep holes, all over the roast. Then she would place into each hole, a little salt, a few good shakes of Tabasco, and a good dose of minced garlic. She would then sprinkle the roast with salt, cayenne pepper, Tabasco, and Worcestershire sauce and wrap in foil and refrigerate it overnight. She said that this would not only tenderize it but give it a wonderful flavor. Mama didn't measure anything, but her hand was heavy when it came to seasonings. Divinely delicious! Ca cest bon, cher!

Mama's Cajun Pot Roast

3 lb. beef roast, (eye of round or rump)
1 cup each of "the trinity", (onions, celery and bell peppers), chopped
3 cloves garlic, minced
Salt, cayenne pepper, Tabasco, and Worcestershire sauce to taste
vegetable oil
water
16 oz.'s beef stock or broth
3 or 4 white potatoes, peeled and quartered
3 cups cooked white rice


Cover the bottom of a large heavy Dutch oven with oil of choice. On medium high heat, sear roast on all sides, scraping bottom with spoon to prevent sticking. Add a little water, stir, then add the trinity, and turn heat to meduim and cook, stirring often, for 10 minutes. Add beef stock, a little more of each seasoning, and cover and simmer for 1 hour. Add potatoes and cook for 1/2 hour more. Serve over hot cooked rice with several side vegetables.


I received another special request from one of my dear friends. She wanted to hear a little honky tonk piano and I had the ultimate clip in mind. I took this snippet of the great Marcia Ball and her hotter than HOT band when they played recently in Lafayette, at Parc International. 

Marcia Ball