Cajun Game-Day Faves + Festival Fun

With football season in full swing in Cajun country, I wanted to share a few of my favorite game-day recipes with ya'll.. They are all "to die for", cher,  and I hope you'll give them a try at your next tailgating party or anytime you want a sinfully delicious treat. Bon appetit!

Spicy Cajun Meatball Sliders

2 lbs. lean ground beef
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs

1 egg, beaten
1 tbs. Worcestershire sauce
1 onion, finely chopped
2 tsp.'s garlic, minced

1 or 2  jalapenos, seeded and chopped
2 tbs.'s fresh parsley, finely chopped
1 or 2 tbs.'s. Cajun seasoning
Tabasco to taste
24 slider rolls

In medium bowl, combine eggs, milk, breadcrumbs, and Worcestershire sauce. In separate large 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 25 to 30 minutes, turning once halfway. Drain and place one meatball on each slider bun and garnish with your favorite cheese and condiments.

Creamy Crawfish Dip

 Grilled Stuffed Jalapenos

Spicy Creole Jambalaya

Mini Muffalettas

Bayou Buffalo Wings

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Festival Fun

It's Fall festival time in Cajun country and we've been making the rounds and having so much fun.  Here's a little clip of Festival Acadiens with Wayne Toups and ZydeCajun rockin' the crowd on Sunday. There was a whole lotta dancin' going on, cher! Crank it up for this one and let the good times roll! Merci for passing by!

More Cajun Tailgating Faves + Festival Fun

Here are a few quick and easy tailgating recipes that are perfect for your tailgating party or anytime you want a fabulous appetizer. These scrumptious favorites are always a hit at my house and are guaranteed to please your family and guests. Cest bon cher! Bon appetit!

Creole Stuffed Mushrooms

2 (16 oz.) cartons fresh baby bella mushrooms, washed, with stems removed
1/2 lb. fresh ground sausage
1 small onion, finely chopped
2 tsp.'s minced garlic
1/8 cup green bell peppers, diced
1/8 cup red bell peppers , diced
1 jalapeno pepper, diced
2 tbs's. fresh parsley, chopped
1 tsp. Creole seasoning
2 (3 oz.) pkg.'s cream cheese, softened
1/4 cup seasoned breadcrumbs
1/2 cup shredded cheddar cheese

Brown sausage with Creole seasoning in a large heavy skillet, stirring often, until no longer pink. Drain excess oil and set aside. Reserve 2 tbsp.'s sausage drippings in skillet and add onions, peppers, garlic, and jalapenos. Saute over medium heat for about 8 to 10 minutes. Remove from heat and stir in sausage, breadcrumbs, parsley, and cream cheese and blend well.

Spoon sausage mixture evenly into mushroom caps and place on a lightly greased cookie sheet. Sprinkle cheese over top of each stuffed mushroom. Bake in a preheated 350 degree oven for 15 minutes or until cheese is melted. Makes 3 dozen. Divine!

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Grilled Jalapenos En Brochette

12 large jalapenos, seeded and cut in half

1 lb. bacon, cut in thirds

4 ounces cream cheese
4 ounces of grated pepper jack cheese

1 tsp. minced garlic
1/4 cup onions, chopped fine
Salt to taste


Combine the cream cheese, shredded cheese, onions,  and salt in a medium sized bowl. Mix well. Fill the jalapenos and wrap each one with a bacon strip. Secure with toothpicks. Grill on medium hot grill for about 10 to 12 minutes, or until bacon is crisp.

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Click on title to view recipe

Ultimate Cajun Nachos

Bayou Buffalo Wings w/ Smoky Blue Cheese Dip

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Festival Fun

We had an absolute blast over the weekend at Festival Acadiens et Creole. Here is a little clip that I took of Balfa Toujours rockin' the crowd on Saturday afternoon at Scene Ma Louisiane. A whole lotta nitty-gritty dancing going on, ya'll! Hope you're all having a wonderful week. Merci beaucoup for stopping by!

More Cajun Tailgating Faves + Festival Time

With football season now in full swing and a cool front blowing in,  it's a perfect time to fire up the grill for some delectable Cajun tailgating faves. Whether it's a gathering to watch the Ragin' Cajuns, New Orleans Saints, or the L.S.U. Tigers, these fabulous treats will please your family and guests and have them coming back for more.  Cest bon, cher!

Grilled Portobello Mushroom Sliders

6 portobello mushrooms
1/2 cup olive oil
1/2 cup onions, chopped
4 cloves garlic, minced
1/4 cup balsamic vinegar
Few shakes of Tabasco

1 pkg. slider rolls or dinner rolls
3 tbs.'s melted butter
Creole mustard
Lettuce
Tomato and red onion slices

Clean mushrooms and remove stems. Place caps in a shallow pan, with gills up. In small bowl combine the marinade and pour evenly over mushroom caps and let stand for 1 hour. Remove from marinade and place mushrooms directly on a medium hot grill or place in a grill pan and grill for 10 to 12 minutes, turning once, half way through. Meanwhile, brush slider rolls with butter and grill for 5 minutes on indirect heat. Place Creole mustard on bottom half of rolls, then lettuce, then mushrooms, then onions, and tomatoes. Enjoy! Fab!

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Grilled Cajun Meatballs En Brochette

1 lb. bacon, cut in half

 2 lbs. lean ground beef
1/2 cup favorite BBQ sauce
1 red onion, chopped fine
2 eggs, lightly beaten
1/2 cup seasoned breadcrumbs
1 tbs. Cajun seasoning
2 tbs.'s Creole mustard
1 tbs. Worcestershire sauce
1  small can chopped green chilies
Salt and Tabasco to taste

Soak wooden toothpicks in water for 15 minutes. In large bowl, combine all ingredients, except bacon, and form into 2 inch meatballs.  Wrap each meatball with a strip of bacon and secure with a toothpick. Grill on medium heat for about 10  minutes, brush with BBQ sauce, turn,  brush with more bbq sauce, and grill for 10  more minutes or until bacon is crisp. Makes 24 Out of this world!

And here are a few more of my faves.

Ultimate Cajun Nachos

Click here for recipe.

Crab Stuffed Jalapenos

Click here for recipe.







  Bon appetit!

I'll be sharing these at ~

Sunday Showcase Party

Tailgating Game Week
Tailgating Time 
These Chicks Cooked

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Festival Time

We're only two weeks away from the best festival of the year, which also happens to be my favorite. Festival Acadiens et Creole celebrates all things Cajun and Creole and is a three day blow-out with lots of fabulous food, incredible music, and so much more. For for a complete schedule, click here. Here's a little clip that I took of Kevin Naquin and the Ossun Playboys,  rockin' the crowd at last year's festival. Crank it up for this one, cher, and let the good times roll!

I'd like to extend a warm welcome and thanks to all of my new followers. Hope ya'll have a fun and fantastic weekend. Merci beaucoup for stopping by.

Cajun Tailgating Faves + Bayou Boogie!

Here are a few Cajun faves that are perfect for watching the play-off games that I've adapted from the fabulous "Cajun Men Cook" cookbook, compiled by the Beaver Club of Lafayette.. They are very easy to make and are sinfully delicious and will delight your guests. Cest bon, cher!

Ultimate Cajun Nachos

2 lbs. ground beef

2 tbs.'s vegetable oil

1 large onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced
1 small can sliced black olives , drained

1 jar picante sauce

1 pkg. taco seasoning mix

1 tsp. salt

1/4 tsp. black pepper

1/4 tsp. red pepper

2 tbs.'s Worcestershire sauce

1 8 oz. pkg. shredded mozzarella or cheddar cheese

1 8 oz. roll / package jalapeno cheese spread

1 bunch green onions w/ tops, chopped fine

Sour cream for garnish (optional) 

2 large bags tortilla chips

Brown meat in vegetable oil, in a 4 quart iron pot or heavy Dutch oven.  Add taco seasoning and Worcestershire sauce and stir to mix well. Add a little water, if needed,  to prevent sticking. Cover and simmer for 15 minutes.

 Add onion, bell pepper, garlic, picante sauce, salt, black olives, black pepper, and red pepper. Stir to mix well and cover and simmer for 45 minutes, stirring occasionally. In a 13x9x2 inch baking pan, alternate layers of nacho chips, meat and cheese, ending with cheese on top. Bake in a 350 degree oven for about 20 minutes or until cheese melts. Garnish with green onions. Out of this world! Serve with a cold beer or two. Enjoy!

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Cajun Sausage-Beer Bread

3 cups self rising flour

2 1/2 tbs.'s sugar

1 can beer at room temperature

1/4 cup (jar variety) sliced jalapenos

2 links Andouille sausage, cooked and diced (or other smoked sausage)

2 tbs.'s butter, melted 

Mix all ingredients, except butter, in the order shown, in a large bowl. Allow beer to foam, while pouring into the flour mixture. Pour mixture into a greased loaf pan. Pat down and make a deep trench down the center to prevent it from rising too high. Bake in a preheated 350 degree oven for 40 minutes. Brush with butter. Continue baking for 10 more minutes or until golden brown.

 This is a crusty bread, but will soften when it cools. Best if eaten the same day. No problem because there won't be any leftovers. When I tell you that this bread is divine, then you know that I mean it, cher Enjoy!

I am sharing these at ~ Game Day-Week 7 @ Drick's Rambling Cafe 

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Bayou Boogie

Now that the holidays are mostly just a distant memory and most of us have already broken a few of our New Year's resolutions, it's time to prepare for the Mardi Gras season, which officially began on January 6, or the "Twelfth Night" after Christmas. It's a magical time of year, with lots of fun parties, elaborate balls and parades, crazy costumes, decadent cuisine, and great music! A time to celebrate all things Cajun and we have two months to do it, this year, with Mardi Gras day, better known as Fat Tuesday, falling on March 8th, this year. Perhaps there is no other  time of the year that expresses the "joie de vivre" of the Cajun spirit, better than Mardi Gras. Here's a little clip that I took of the "hotter than hot", Balfa Toujours Band, rockin' the crowd at the Blue Moon Saloon, at last year's Lundi Gras party. Let the good times roll, cher!

 

Wishing ya'll a wonderful, happy week, filled with good times!

Merci beaucoup for stopping by and many thanks to my new followers!

Remember to: LOOK FORWARD, NOT BACK