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!

Spicy Boiled Shrimp w/ Remoulade Sauce

 I was browsing through my summer recipe collection and came upon this wonderful recipe for Remoulade Sauce that my friend, Gail, gave me. Her boyfriend has a crawfish pond and his buddy is a shrimper, and they frequently bring over tons of crawfish, shrimp, and crabs, to boil on her patio. When she calls me and says, " they're on the way over", then you can bet that I say, " I'm on the way over, too" ! Oh, the life of a Cajun, is oh so good ! Enjoy !

Spicy Boiled Shrimp

3 lbs. fresh jumbo shrimp
1 cup white wine
2 tbs.'s salt
1 tbs. Louisiana brand Crab and Shrimp Boil
or 2 tbs.'s Cajun seasoning per pound
1 tbs. Old Bay seasoning per pound
2 onions, quartered
2 lemons, quartered
4 bay leaves

In a large pot, place the seasonings, wine, onions, lemons, and bay leaves. Add enough water to cover the shrimp + 2 inches and bring to a boil. Boil the seasoned water for 5 minutes. Add the shrimp and continue to boil, about 5 minutes. Remove from heat , cover and allow to steep for 10 to 20 minutes, depending how spicy you like it. Drain and set aside and allow to cool.

Remoulade Sauce

 1 cup mayonnaise
1 tbs. yellow mustard+ 1 tbs. Creole mustard
1 tbs. horseradish
1/4 cup green onions + tops, chopped fine
1/4 cup celery, chopped fine
1 tbs. or more, Cajun seasoning
1 tsp.paprika
Salt to taste
Few shakes of Tabasco sauce

Combine all ingredients in bowl and blend thoroughly. Chill  for 1 hour before serving with shrimp. Bon Appetit !

Looking For Cajun Products? Look No Further : Cajun Supermarket