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!

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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!

Giveaway Winner + Creole Smothered Cabbage

It is with great pleasure, that I announce the winner of my Cajun cookbook giveaway! "Talk About Good II", compiled by the Junior League of Lafayette, is chocked full of authentic Cajun recipes, and is guaranteed to add some spice to your life. And the winner is Carol@The Writer's Porch !! Carol is a true Southern Belle and has a fabulous blog about family life on her farm in Mississippi. Congratulations, cher, I just know that you'll love it! Please send me your snail mail and I will get this treasure in the mail to you. Bon Appetit! 

New Year's Jambalaya

As promised, here is the photo of the New Year's Jambalaya recipe. I added a seeded and chopped jalapeno pepper, just to kick the heat up a notch. This was a powerfully good jambalaya. Oh, cest bon, cher! To see the recipe, click here. The great thing about jambalaya is that you can add or subtract different ingredients to make it your own. It would also be good with some sliced baby bella mushrooms, or shrimp in place of the sausage, etc. Oh cest bon, cher! Enjoy!

 Creole Smothered Cabbage
 

 I also wanted to share my favorite cabbage recipe with ya'll. It is out of this world and I have even had some non cabbage lovers tell me this. Creole Smothered Cabbage was passed down to me from my dear mother. The Cajuns follow the tradition that eating black-eyed peas and cabbage on New Year's Day will ensure good luck and good health in the coming year!

4 bacon slices, chopped
1 large cabbage, coarsely chopped
1/2 cup each, onions, mixed bell peppers, and celery
2 tbs.'s white vinegar
Salt to taste
2 tsp.'s Creole seasoning
1/4 tsp. cayenne pepper

Cook the bacon in a large heavy pot, till crisp. Remove, crumble, and set aside. Saute the trinity in the bacon drippings for 10 minutes, stirring often and adding a small amount of water to prevent sticking. Add cabbage, mix well with the vegetable mixture. Add vinegar, seasonings, and crumled bacon and mix well, until cabbage is coated. Turn heat to low, cover and simmer for 30 minutes, stirring often. Add a little water, if needed. Cest bon, cher!

Creole Chicken Pasta Bake w/ Asiago

Here's a fabulous pasta recipe that was given to me by my dear friend, Marie Boudreaux. This spicy Creole pasta dish is sure to be a hit at your dinner table or anytime that you want an easy, fresh from the garden meal. A treasure from Italy, Asiago cheese is low in fat and rich in protein . For all of you vegetarians, this recipe can be made without the chicken and is equally delicious. The nutty flavor of the Asiago cheese blends perfectly with the fresh veggies, herbs and spicy chicken. Serve with a big spinach salad and french bread and maybe a nice glass of wine. Cest bon, cher! Bon Appetit!

Creole Chicken Pasta Bake w/ Asiago

4 cooked, boneless, skinless, chicken breasts
(cut into  horizontal strips)
2 tbs.'s olive oil
1 onion, finely chopped
1 bell pepper. chopped
1 tsp. minced garlic
2 small Creole tomatoes, sliced
1 small jar artichokes, drained
1 small can, sliced, black olives, drained
2 cups fresh baby spinach leaves, coarsely chopped
2 tbs.'s fresh parsley, chopped
2 tbs.'s fresh basil, chopped
1 tbs. Tony's Creole seasoning or Cajun seasoning
1 tsp. freshly ground black pepper
Salt to taste
Few shakes Tabasco
8 0z.'s bow tie pasta
8 0unces freshly grated Asiago cheese
4 ounces freshly grated Parmesan cheese

Boil pasta in large pot of salted water with 1 tsp. white vinegar for 12 minutes. Drain , rinse well, and place in a large, lightly greased casserole dish, and set aside. Blend the cheeses together in a small bowl and set aside.
In large skillet, on medium heat, saute the onions, peppers, and garlic in olive oil for 5 minutes. Add the cooked chicken, Tabasco, and seasonings and saute for 5 more minutes. Add the tomatoes, artichokes, olives, spinach, and herbs and saute for 5 more minutes. In greased casserole dish, combine with bow tie pasta, half of the blended cheeses, and chicken-veggie mixture and toss gently. Sprinkle the other half of cheese blend on top and bake in a 350 degree oven for 15 minutes or until cheese melts. Out of this world! Enjoy!

Creole Shrimp and Okra Gumbo

Another family favorite, Creole Shrimp and Okra Gumbo, is a spicy, yet savory dish that is out of this world. I like to make a big pot of this recipe on Friday, and watch it disappear over the weekend. It was one of my mother's favorites and is very popular at my house. Serve with hot cooked rice, a tossed salad, and crusty French bread, for a hearty meal.

Creole Shrimp and Okra Gumbo

2 lbs. medium shrimp, peeled and deveined
1 carton oysters, with liquid
5 tbs.'s vegetable oil
5 tbs.'s flour
1 cup each, onions, bell peppers, and celery
1 lb. fresh okra, sliced
2 tbs.'s olive oil
3 cloves garlic, minced
1 can Rotel tomatoes w/ green chilies
2 quarts of seafood stock or water
1 tbs. vinegar
1 tbs. Worcestershire sauce
2 tbs. creole seasoning
3 bay leaves
1/2 cup each, chopped green onions and fresh parsley
Salt and hot sauce to taste

Season shrimp with the creole seasoning and set aside. In a large heavy pot, on medium heat, make a light roux with the flour and vegetable oil. Stir constantly until roux becomes golden brown. (about 10 minutes) Lower heat and add the onions, bell peppers, and celery, and stir for 5 minutes. Add the tomatoes and garlic, and cook for 10 more minutes. Slowly add the warm stock or water, oyster liquid, Worcestershire sauce, bay leaves, and hot sauce, and simmer for 30 minutes. Meanwhile, saute the okra in the olive oil and vinegar, in large skillet for 30 minutes, stirring occasionally. Add the seasoned shrimp and okra to the gumbo pot and bring to a boil , lower heat and cook for 10 more minutes. Add the oysters, green onions, and parsley and simmer for 10 more minutes. Bon Appetit!

Cajun Supermarket :: Your One Stop Cajun Shop!

Lassiez Les Bon Temps Rouler'

A day of great music and dancing was enjoyed by all, at Day 1 of Festival Acadiens et Creoles. Thousands enjoyed the beautiful weather , delectable cuisine, and of course, the nitty-gritty dancing and awesome music . Some of the best bands that Acadiana has to offer, thrilled the crowds with their foot stomping accordion and fiddle music. Strangers and friends, alike, shared a dance on the huge dance floor, which wasn't quite as dusty, this year. 

The Bayou Food Festival served up such delicacies as Crawfish Fettucini, Seafood Jambalaya, Alligator Bites, Crab Cakes, and Catfish Courtbouillion. And the Louisiana Crafts Fair presented over fifty fine artists and artisans. The best part is that we get to do it all again tomorrow. Come on down to Girard Park, in Lafayette, for a great time that will be long remembered. Sunday's festival kicks off at 10:30 a.m. with the unique sounds of the Magnolia Sisters. The Bluerunners take the stage at 1:30 p.m. and Wayne Toups and ZydeCajun will rock the crowd at 5:30 p.m. See ya'll there!

Geno Delafose and French Rockin' Boogie