Crockpot Stuffed Bell Peppers + Merci Beaucoup!

Here's a family fave that is so easy and is perfect for those busy days. These peppers are bursting with flavor and they are a great way to use up all of those bell peppers from the garden. Enjoy!

6  bell peppers, any color
1-1/2 lbs. lean ground beef or pork
1 cup cooked rice
1 onion, chopped
1 bell pepper, chopped
2 tsp.'s minced garlic
1 tbs. Cajun seasoning
1/4 cup  fresh parsley
1 (16 oz.) can chopped tomatoes
2 (8 oz.) cans tomato sauce
Few shakes Tabasco
1 tbs. Worcestershire sauce

 Brown ground beef or pork in heavy skillet and drain excess oil. Add tomatoes, onion, and garlic, and parsley, and saute and stir for 10 minutes. Transfer to a large mixing bowl and add rice and seasoning,  and mix well.

Stuff bell peppers and arrange them in a large crock pot that has been sprayed with cooking spray.
Place tomato sauce in a small bowl and add a few shakes of Tabasco and Worcstershire sauce, and mix well.  Pour tomato sauce over peppers. If desired, add 1 cup of shredded cheese to the peppers in the last 30 minutes of cooking time. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Fab! Serve with a big salad, and my Bacon-Jalapeno Cornbread Muffins. Click here for the recipe.

I am sharing these at ~

Southern Sundays @ Slice of Southern

 Merci Beaucoup

I'd like to thank all of you who have sent kind wishes and prayers our way, before, during, and after Hurricane Issac. I am happy to say that we have received minimal damage from wind and rain during this storm, so far, here in Lafayette, but Issac is not finished yet!  More rain and wind are predicted for tomorrow, so the situation can change at any time. So please continue to pray for the entire gulf coast. Many thanks in advance and merci beaucoup for stopping by!

Mardi Gras Jambalaya + Cajun Pooch Parade

Here are a few more Mardi Gras delights that I will be serving at my Mardi Gras party. This mouthwatering  jambalaya is out of this world and when I tell you that it's fabulous, then you know that I mean it, cher! Ca cest bon! Enjoy!

Mardi Gras Jambalaya

2 tbs.'s olive oil

1 lb. large shrimp (peeled and deveined)
2 links Andouille sausage, sliced
1 cup cooked ham, cubed
1 tbs. Worcestershire sauce
1/2 cup, each, of "the trinity", (onions, celery, and bell peppers), chopped
1/4 cup fresh parsley, chopped
3 cloves of garlic, minced
3 cups seafood or chicken stock
1 can diced Rotel tomatoes w/ green chilies, drained (mild or hot)
1 small can tomato sauce
2 cups uncooked rice
1 tsp. dried thyme
1 tsp. to 1 tbs. Cajun seasoning (depending on how hot you like it)
Tabasco to taste

In a large heavy pot, saute the sausage and ham,  in the olive oil,  for 1o minutes. Add the seasonings, Worcestershire sauce, and trinity, and cook, while stirring, for 5 more minutes, scraping the bottom of the pot. Add the shrimp, tomatoes, parsley, and seafood stock and bring to a boil.  Add the rice and tomato sauce,  lower heat, stir, and simmer for 5 minutes, uncovered. Then cover and simmer on low, for 25 to 30 minutes, or until liquid is absorbed. Remove from heat and let stand for 10 minutes. Stir gently before serving. Serves 6 Bon Appetit!

Confetti Cornbread Muffins

1 3/4 cups yellow cornmeal

3/4 cup all purpose flour

4 tsp.'s baking powder

1/4 tsp.baking soda

1 tsp.salt

1/4 cup sugar

2 cups "no fat" or regular buttermilk

2 eggs

1/4 cup vegetable oil

1 or 2 jalapeno peppers, seeded and chopped

1 (7 1/2 oz.) can Green Giant Mexi-Corn

Combine the dry ingredients in a large bowl. In separate bowl, combine the eggs, buttermilk, eggs, and vegetable oil, and beat well. Add the wet mixture to the dry mixture and stir until just blended. Stir in the Mexi-Corn and jalapenos and blend well. Let batter rest for 5 minutes and pour into prepared muffin cups or paper liners. Bake in a preheated 350 degree oven for 20 minutes or until golden and a toothpick comes out clean. Makes 2 dozen. Fab!

Pooch Parade

Mardi Gras parades began in Lafayette, on Saturday, with the Krewe de Chiens Parade,

(French for krewe of dogs), better known as the Pooch Parade. It was a glorious afternoon, 80 degrees and mostly sunny, and a record crowd turned out to watch this doggie bonanza. (click to enlarge)

Here were a few of my faves. Here is King Gumbo XIII, aka/Tug. He looks as though he could care less about the thousands of folks who are cheering as he passes by!

And there was an assortment of all different breeds, proudly walked by their owners, as they tossed beads to the crowd.

Next up was Fergus, riding in costume on the back of a vintage convertible on a royal cushion. At least he was smiling and seemed to be enjoying himself.

This next little Beagle seemed to be looking right at me, as I almost knocked two people down, trying to snap his photo. His owner had a bead rig and had a matching costume.

This little pup was loving every second of the applause and seemed to know that it was all for him or her. And a wagon fit for royalty. Only in Lafayette!

Hope that ya'll have a wonderful, happy week! Lots more fun to come, so stay tuned!

Merci beaucoup for coming by! Happy Mardi Gras!

Slow Cooker Creole Chili + French Rockin' Boogie

We've been having glorious weather here in Cajun country, with warm and sunny days and cool nights. Some might call it Indian Summer, but we're supposed to get some rain, tomorrow, and then a cold front, so I thought that I would prepare a big pot of Slow Cooker Creole Chili to take the chill off. This recipe was given to me by a dear friend, many years ago, and it's spicy, smoky taste is one that you will love and long remember. Cest bon, cher!

  Slow Cooker Creole Chili

1 1/2 lbs. lean ground beef

1 pkg. Andouille or other smoked sausage, diced

1 cup onions, finely chopped

1/2 cup each, green and red bell peppers, finely chopped

3 stalks celery, sliced thin

3 cloves garlic, minced

1/2 cup green onions, sliced, (tops included)

1/4 cup chopped parsley

1 or 2 jalapenos, seeded and chopped

1 14.5 oz. can diced tomatoes, undrained
or 1 15 oz. can diced  Rotel tomatoes w/green chilies, undrained

1  10.75 oz. can tomato puree

2  15 oz. cans tomato sauce

1  15 oz. can Ranch Style Beans w/Jalapenos

2   tbs.'s Worcestershire sauce

1  envelope "hot" chili seasoning mix

1  tbs. or more Creole seasoning (recipe below)

Salt and hot sauce to taste

In large skillet, brown the ground beef and sausage and drain excess oil. In 3 1/2 to 4 1/2 qt. slow cooker, stir together all of the other ingredients and mix well. Add the browned meat mixture and mix well again. Cover and cook on low heat for 7 to 8 hours, or on high for 4 to 5 hours. Serves 8 Serve with a big tossed salad and cornbread muffins. Cest bon cher! Enjoy!



I am entering this chili in the Texas Star Chili Cook-Off .



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For my cornbread muffin recipe, click here.

Although I sometimes use a variety of commercial Cajun and Creole seasonings, I also like to make my own. Here's a recipe for one of my Creole seasoning blends that I used in this recipe. I like to make up batches of my own seasonings and store in airtight containers to use as needed. The heat and salt can be adjusted to your own taste.

Creole Seasoning Blend # 2
2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. chili powder
1 tbs. celery flakes

1 tbs. dried thyme

Place all ingredients in food processor and pulse until well blended.
Store in air tight container and pour into a shaker, and use as needed.

Note: For a milder version, cayenne pepper may be cut to 1 tsp.
Also, salt may be reduced by half, for those on low salt diets.

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I've had a a few requests for some Zydeco music and here's a little clip that I took of Cajun country's favorite Zydeco dance band, Geno Delafose and French Rockin' Boogie, rockin' the crowd at the Bayou Vermilion Festival in October. Crank it up for this one, cher and let the good times roll!

 Geno Delafose French Rockin' Boogie

Hope ya'll are having a fun and fantastic weekend! Merci beaucoup for stopping by!

Spicy Cajun Chili w/ Cornbread Muffins

Here is a great recipe to make on a cold day. It is absolutely delicious and satisfies the soul. When the latest cold front came in, I decided to make a big pot of chili and a batch of cornbread muffins. Serve with a big salad, a scoop of rice, and maybe a beer or two. Garnish with green onions Cest bon! Enjoy!

Spicy Cajun Chili
 
1 lb. lean ground beef
1/2 lb. lean ground pork
1 can chili beans or pintos
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, sliced
2 tsp's minced garlic
1 can Rotel tomatoes
1 can tomato puree
2 small cans tomato sauce.
1 tbs. Worcestershire sauce
1 pkg. chili seasoning mix
2 tbsp.'s Cajun seasoning (divided)
Salt and hot sauce to taste
1 bunch green onions, sliced

In large cast iron skillet, brown the meat and remove excess oil. On medium heat , add the onions, bell pepper, celery, garlic and 1 tbs. Cajun seasoning and chili seasoning. Stir and cook until veggies get soft, then add the Worcestershire sauce, and Rotel tomatoes. Lower heat and cover and simmer for 10 minutes. Add tomato puree sauce, beans, and 1 tbs. Cajun seasoning, and bring to a boil. Stir well and simmer on low heat for one hour, stirring occasionally. Serves 6 Bon Appetit!

For my Cornbread Muffin recipe, click here.