Bayou Breakfast Burgers + Time for Downtown Alive

Happy Fall, Ya'll! Here's a Cajun favorite that is perfect for breakfast or anytime you want a sinfully delicious treat. These scrumptious burgers will please your family and guests and have them going back for more. Paired with my Spicy Cajun Fries, and my Bloody Mary Remoulade Sauce, I can assure you that they are worth blowing your diet for, cher! You can always dance the calories off!  Bon appetit!

 

For the burger:

2 lbs. lean ground beef
1 tbs. Tabasco sauce

1 tbs. liquid smoke
1 tbs. prepared horseradish
2 tbs.'s minced garlic

1/2 cup green onions, chopped fine
2  jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
2 tsp.'s salt

1 tsp. freshly ground black pepper

6 large burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours.

Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Melt cheese slices during the last 3 minutes. Baste buns with melted butter and grill to the side for 5 minutes to toast.

Garnish with bacon, tomato, and fried egg, and serve with with Bloody Mary Remoulade Sauce, recipe below.

For the sauce:

1 cup ketchup
1/2 cup light mayonnaise
1 tbsp. chopped parsley
1 tbsp. vodka (optional)
1 tbsp. Creole mustard
1 tbsp. horseradish
1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 tsp. celery salt
Salt to taste

Combine in a medium bowl and chill until ready to serve.

For the fries:
 

4 large white potatoes, peeled and cut into 1/2 inch strips

2 tbs.'s olive oil
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste






In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!

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Time for Downtown Alive

It's that wonderful time of year again for the Fall concert season of Downtown Alive in downtown Lafayette. This year's stellar line-up kicked off on Friday with Wayne Toups and ZydeCajun. Geaux Wayne! What a blast it was! For a complete schedule, click here.


Hope you all are having a fun and fab weekend! Merci beaucoup for stopping by!

Spicy Shrimp and Okra Jambalaya + Bayou Boogie

Here's another family fave that is perfect for a Sunday brunch or a scrumptious week night supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add a few links of Andouille sausage for a greater variety of textures and flavors. Out of this world, cher, and so easy for those busy days! Enjoy!

Spicy Shrimp and Okra Jambalaya

 

1 lb. large shrimp, peeled and deveined
2 links of Andouille sausage, sliced and browned
1/2 stick of butter
2 cups fresh or frozen okra
1 small onion, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped 
2 tsp.'s minced garlic
1 can Rotel diced tomatoes and green chilies, drained
2 Tbs.'s Worcestershire sauce
1 (8 oz.) can tomato sauce
3 cups water
1 tsp. Cajun or Creole seasoning
2 cups raw rice
    
On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes. Add sausage, okra, and tomatoes,  and stir and cook for 5 more minutes. Add shrimp, and creole seasoning, and stir for 5 more minutes. Add tomato sauce, Worcestershire sauce, and water, and bring to a boil. Lower heat, add rice, stir and cover, and simmer for 25 to 30 minutes, stirring occasionally. Allow to sit for 10 minutes before serving.

Serve with my , Cajun Hush Puppies, (recipe below),  and a big tossed salad. Cest bon, cher!

Cajun Jalapeno Hush Puppies

1 (1/2) cups yellow cornmeal
1/4 cup sugar
1 cup flour
1 tsp. Cajun seasoning
1 tsp. salt
3 tsp.'s baking powder
2 eggs
1  jalapeno pepper, seeded and chopped
1/2 cup milk
Oil for frying

Mix cornmeal, sugar, seasonings, baking powder, and flour in large bowl.
Add the eggs, first, then the milk, and chopped jalapenos and mix well.
With a melon scoop, drop by scoopfuls into hot oil, in a cast iron
skillet. Deep fry until golden brown. Drain on paper towels.

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I also like to fry up a big batch of crispy catfish strips,  (link below) and serve them with my Creole Tartar Sauce. Enjoy!

Spicy Cajun Catfish Strips

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Bayou Boogie

Some call having a king cake party, a Mardi Gras tradition, while others call it an obsession.  Here's a little clip of this year's king cake party at Jerry Spanger's place in Breaux Bridge. Crank it up for this one and dance that king cake off, cher! Merci for passing by!

Cajun New Year's Faves

It's almost time for one of my favorite holidays, and I'm looking forward to hosting a little party on New Year's Day. I love to have a casual buffet, with lots of scrumptious Cajun faves, plus a bottle or two of champagne and a big batch of my Cajun Bloody Mary's. And I'll be including a few traditional New Year dishes for good luck and prosperity in the year ahead. Links below. Bon Appetit and HAPPY NEW YEAR!

Main Course 

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.

Appetizers

Spicy Crawfish Dip w/ Pastry Shells

 Spicy Cajun Shrimp Dip w/ Mini Croissants

Sides

Muffaletta Pasta Salad

  New Year's Jambalaya

 
 Spicy "Good Luck" Black Eye Peas

Creole Smothered Cabbage

Jalapeno Cornbread Muffins

Desserts

Amaretto Brownies  w/ Praline Icing

 










 

 

Bayou Bread Pudding 

Wishing ya'll a happy, healthy, and prosperous, New Year!

Happy 2016! Let the good times roll, cher!

Cajun Stuffed Bell Pepper Casserole + Bayou Boogie

Now that we are finally getting some regular cool fronts, I am starting to feel like cooking again. The bell peppers were on sale at my local produce market and instead of the usual stuffed bell peppers that I usually make, I decided on a scrumptious casserole that I had at a recent family gathering. It's chocked full of delicious, spicy flavors and and so easy for those busy days.  Pair with a nice garden salad and my jalapeno cornbread, (recipe below) for an easy and delicious week night meal. Cest bon, cher!

Cajun Stuffed Bell Pepper Casserole

1 lb. lean ground beef
3 or 4 bell peppers, coarsely chopped
1 can Rotel tomatoes with green chilies
1 cup of fresh,  frozen, or canned corn
2 tsp.'s minced garlic
1 small onion, finely chopped
2 tbs.'s fresh parsley, choped
1 tsp. or more Cajun seasoning
1 tbs. Worcestershire sauce
1 can cream of mushroom soup + 1/2 soup can of water
2 cups cooked rice
1 cup shredded cheese, divided

In large skillet, on medium heat, brown ground beef with Cajun seasoning and drain excess oil. Add chopped onions, bell peppers, tomatoes, corn, and garlic, and stir fry for 10 minutes. Add the Worcestershire sauce, cream of mushroom soup, and water, stir well and cover and simmer for 20 minutes. Stir in half of the cheese and mix well.

Add the cooked rice to the meat mixture and mix gently. Transfer to a buttered casserole dish, and top with other half of the cheese and bake in a preheated oven at 350 degrees for 15 to 20 minutes or until bubbly and cheese is melted.  Serves 6

Jalapeno Cornbread

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Bayou Boogie
Here's another little clip that I took at Festival Acadiens. Roddie Romero and the Hub City All Stars were really revving it up and the crowd was loving this band. Let the good times roll, cher!



Wishing ya'll a fun and happy week! Merci beaucoup for passing by!

Cajun Jacked Up Shrimp + Festival Preview

Here is a family fave that is so easy to prepare and is guaranteed to please. These fabulous, spicy shrimp will send you over the top, cher, and have you begging for more. And baked, not fried, so healthier, too. Enjoy!

Cajun Jacked Up Shrimp

2 lb.'s large shrimp, peeled and deveined
2 tbs.'s Cajun seasoning
2 ounces Jack Daniels Whiskey
2 tbs.'s Worcestershire sauce
Juice of one lemon
1 tbs. fresh or dried thyme
1 tbs. fresh or dried basil
1/3 cup olive oil
1/2 cup butter, melted
1/4 cup fresh parsley, chopped


Combine the first 8 ingredients in a large bowl.

Heat butter and olive oil in a large heavy skillet, over medium heat.

Add the shrimp mixture to the skillet and blend well into butter mixture. Cook for 2 minutes on each side. Remove shrimp and place on skewers and place in a large baking pan.

Pour the butter mixture over the shrimp and bake in a preheated 350 degree oven for about 5 minutes or until shrimp are pink. Turn shrimp and baste well with sauce and bake for another 3 to 5 minutes.

Serve with the seasoned sauce for dipping with hot French bread.

Totally scrumptious, cher! Bon Appetit!

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Festival Preview

One of  the biggest and best festivals in Lafayette is Festival Acadiens et Creoles. It's coming right up and is scheduled for Ocotber 9th - 11th. It's 3 days of great Cajun and Creole food, music, and fun!  Here's a little clip of some Cajun Honky-Tonk that I took at last year's festival. For a complete schedule, click here.

Wishing you all a fun and  fab Fall season! Merci beaucoup for passing by!

HAPPY FALL YA'LL!

Spicy Seafood Cornbread + A Cajun Waltz

Here's another fabulous, family favorite that will blow your taste buds away and have you going back for more. I used leftover boiled seafood from our last seafood boil that I had stashed in my freezer,  This adds a lot of flavor to an already scrumptious dish and is guaranteed to please your family and guests. Cest bon, cher!

Spicy Seafood Cornbread

1 (1/2) cups yellow cornmeal

1/2 cup all purpose flour
1/2 tsp. baking soda
2 tbs.'s sugar
1 cup milk
1 egg
1/4 cup vegetable oil
1 medium onion, finely chopped
1 bell pepper, diced
1 (15 ounce) can cream style corn



1 (1/4) cups shredded cheese
2 tbs.'s or more pickled jalapeno slices
1 tsp. or more Cajun seasoning
1/2 lb. each, cooked crawfish tails, medium shrimp, and crab meat 

In a large bowl, combine the dry ingredients, mix well, and set aside. In another bowl, combine milk, egg, and oil. Add the remaining ingredients, except seafood, and mix well. Stir into the flour mixture and stir in the seafood and mix gently. Transfer to a lightly greased, 13x9 baking pan and bake in a preheated 350 degree oven for about 45 minutes or until golden brown.

Lagniappe

And while your seafood cornbread is cooking, cher, why not have a delicious cocktail while you're waiting, and dance to the Cajun music video?  Cheers, ya'll!

 Frosty Lemon Drops

1 (1/2) ounces vodka
1/2 ounce orange liqueur
1 ounce fresh lemon juice
1/2 tsp. fine sugar
Lemon and lime slices for garnish
1 cup crushed ice





Mix the vodka, orange liqueur, and lemon juice in cocktail shaker filled with the ice. Strain and pour into a frosted cocktail glass and enjoy!


A Cajun Waltz

Here's a little clip that I took of Wayne Toups and Zydecajun playing a Cajun waltz at the finale of Rhythms on the River in River Ranch. The crowd was loving this band.

 Hope that ya'll are having a great weekend. Merci beaucoup for stopping by!

A Cool Cajun Lunch + Bayou Boogie

It's been hotter than hot in Cajun country and we've been eating light and trying to stay cool. I just love going for a dip in the pool and then eating a cool poolside lunch and sipping a frozen fruit smoothie. I like to make up a platter of fresh fruit for nibbling and dipping in a creamy fruit dip and maybe a yummy salad or sandwich. On the weekends, I like to grill a lot of chicken, shrimp, and veggies, and then freeze in individual containers for use in week day meals. Here are a few of my favorite recipes that I love to prepare for those hot, summer days.  Cest bon, cher! Enjoy!

Cajun Chicken Salad  

 3 cups cooked chicken, chopped
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1/2 tsp. prepared horseradish
1 small red onion, diced
2 ribs celery, diced
1/2 bell pepper, diced
1 tsp. Cajun seasoning
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
Salt to taste
Lettuce and sliced tomatoes
12 slices of your favorite bread or 6 rolls

Combine all ingredients in large bowl, mix well, and chill until ready to use. Place salad in a serving bowl and serve with bread or rolls and a platter of lettuce and tomatoes. Makes 6

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And what could be better than a platter of fresh fruit with a heavenly fruit dip. Fab!

Greek Yogurt Fruit Dip

1 (8 oz.) container Vanilla Greek Yogurt
2 tsp.'s fresh lemon juice
1 tsp. sugar or honey





Combine all ingredients in a small bowl and refrigerate until ready to serve. Transfer to a dip bowl and enjoy!

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And why not top it all off with a refreshing frozen fruit smoothie. Here's my fave.

Strawberry Banana Smoothie

6 strawberries, cut in half

1 banana, sliced
6 oz.'s vanilla frozen yogurt
1 cup low fat milk
2 tsp.'s sugar or honey, optional
Ice cubes





Place strawberries, bananas, and sugar, in blender. Add frozen yogurt and milk. Add ice cubes and blend until smooth and thick. So delicious and good for you, too!

Bon Appetit !

Hope ya'll are having a fun and fab weekend! Thanks for passing by!


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Bayou Boogie

Here's a little clip that I took at the final Spring concert at Rhythms on the River, in River Ranch. Wayne Toups and ZydeCajun were tearing it up and there was a whole lot of nitty-gritty dancin' going on. Crank it up for this one, cher, and let the good times roll. Geaux Wayne!

Cajun Summer Favorites

It's summer time in Cajun country and that means lots of refreshing, cool summer drinks, and lots of grilling on the patio, and boiled crabs and shrimp. I just love sitting around the pool in the evening and sipping one of these Strawberry Margarita Spritzers while dinner is cooking on the grill. Enjoy!

Strawberry Margarita Spritzers

1 (10 oz.) package frozen strawberries, thawed

1 cup tequila
1/4 cup Triple Sec
1 (10 oz.) can frozen strawberry daiquiri mix, thawed
2 tbs.'s fresh lime juice
1 (1 liter)  bottle club soda
Lime slices for garnish

Place first 5 ingredients in blender and pulse until smooth. Pour into a pitcher and stir in club soda, right before serving. Garnish with lime slices. Cheers!

And with Father's Day, right around the corner, these scrumptious grilled Cajun favorites will be perfect for your Father's Day celebration or anytime you want a sinfully delicious meal. Guaranteed to please the Dad in your life, cher, and lure him out of his Man Cave. Bon appetit!

Cajun BBQ Ribs

 Cajun Grilled Ribeyes

Grilled Stuffed Jalapenos

 Grilled Andouille-Pepper Kabobs

For more Father's Day faves, click here. 

And for desserts click here. 

Wishing all of you Dads a funtastic weekend and a very Happy Father's Day! Merci beaucoup for passing by!

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette + Festival Fun

Tis' the season for grilling and we're grilling up a storm here in Cajun country. What could be better than a spicy grilled blackened shrimp salad with an even spicier vinaigrette? Out of this world, cher, and guaranteed to please your family and guests! Bon Appetit!

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette

Cajun blackened seasoning (recipe below)
1 lb. large shrimp, peeled and deveined, with tails left on

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Cajun 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 shrimp in spice mixture and arrange on skewers. Grill on a preheated medium hot grill for 5 to 7 minutes on each side.

Arrange your favorite greens in a large salad bowl and top with grilled shrimp.  Layer around the shrimp with pickled jalapeno slices, tomatoes, onions, avocado slices, cheese, or crumbled bacon  Drizzle with Bloody Mary Vinaigrette. (recipe below) Fab!

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 Bloody Mary Vinaigrette

1/4 cup spicy Bloody Mike or Mary mix
2 tbs.'s olive oil
1 tbs. prepared horseradish
1 tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/2 tsp. hot sauce

In a small bowl, whisk together, all of the ingredients in the order given.

Serve with hot French bread for dipping into the Bloody Mary Vinaigrette. Fab!

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Festival Fun

It's time for the 29th annual Festival International de Louisiane! Downtown Lafayette has been totally transformed into a huge multi-cultural super festival,  with 6 stages of fabulous music, a scrumptious food paradise, and an amazing arts and crafts bonanza for 5 straight days!  For a complete schedule, click here. Here are a few pics of Wednesday night's "kick off" concert and dance.

I will be posting some videos soon, so stay tuned.

Let the good times roll, cher! Merci beaucoup for passing by!

Bayou Teche Bread Pudding + Cajun Fun

Here's a little Cajun treat that is absolutely fabulous and is sure to become one of your faves. It is a rich and flavorful dish and goes great with any menu you're using and also fits right in on breakfast and brunch buffets, as well. Serve with Bourbon Sauce. (recipe below) Cest bon, cher! Enjoy!

Bayou Teche Bread Pudding

1 (16 ounce) loaf French bread
1 cup fresh or canned pineapple chunks w/ juice
Shot of bourbon, (optional)

8 bacon slices , cooked and crumbled, optional
2 cups half and half or whole milk
6 0z. melted butter
4 large eggs
1 cup shredded cheese
1 large can evaporated milk

1/4 cup light brown sugar
2 tbs.'s fresh parsley, chopped
2 jalapenos, seeded and diced, (optional)
1 tbs. Cajun seasoning
Salt to taste

Place the pineapple in a bowl, add the bourbon, mix well, and set aside to marinate. 

Break up the French bread into pieces in a large bowl.

Drain the bourbon from the fruit and discard. Add the fruit to the bread, along with the melted butter. Stir in half the bacon and cheese and reserve the other half.

 

In a separate bowl, beat the eggs with the evaporated milk, sugar, jalapenos, and the seasonings, and pour over bread mixture. Mix gently with a large spoon, until blended.  Top with other half of bacon and cheese.

Transfer mixture into a buttered 9 x 13 inch baking dish. Then place in a larger baking pan filled with 2 inches of water. Bake @ 350 degrees for 20 minutes .

Remove and stir well. Spread the pudding evenly and bake for about 30 more minutes or until a knife comes out clean.

Bourbon Sauce

2 cups sugar
8 ounces butter
2 large eggs
Shot of bourbon
Reserved marinade

 


Combine the sugar and butter in a double boiler, on low heat.  Beat the eggs, add to the pan and whisk rapidly until thick. Remove pan from the heat and allow to cool, then stir in the bourbon and reserved marinade. Heat and pour over pudding before serving. Serves 8

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Cajun Fun 

Spring has sprung in Cajun country and there is no shortage of fun in good ole' Lafayette. Here's a little clip that I took at last night's Downtown Alive, featuring Roddie Romero and the Hub City Allstars. Beautiful Spring weather, no mosquitoes, yet and great Cajun music and food! Let the good times roll, cher! Cheers and a Happy Spring Ya'll! Merci beaucoup for stopping by.
 

Cajun Fourth of July Preview

 Here are a few of the delectable recipes that we'll be preparing for the 4th. Sure to please your family and guests and totally worth the calories, cher! Bon Appetit!

Cajun Muffaletta Dip

Spicy Cajun Crab Dip

 Grilled Stuffed Jalapenos

Cajun Grilled Chicken Wings

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,
or 1 whole cut-up chicken 

Cajun rub, (recipe below)

Tabasco and Worcestershire sauce

   
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes. Baste often with BBQ sauce. Scrumptious!
 

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

1 cup ketchup
1/2 cup cane syrup

2 tbs.'s Creole or Dijon mustard

1 tbs. Liquid Smoke

1 tbs. or more, chipotle sauce

2 cloves garlic, minced

3 tbs.'s onion, minced
Salt and Tabasco to taste

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

2 tsb.'s salt

1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor and pulse until well blended. Store any remaining rub in an airtight container.


 Cajun Rice Dressing

Loaded Baked Potato Salad

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

Happy 4th ya'll! Merci beaucoup for stopping by!