Cajun Mardi Gras Treats

With Mardi Gras in full swing in Cajun country, we've been having lots of fun and there is still lots of fun to be had! Parades are rolling, and Mardi Gras beads are flying, and there is live music on every corner. Time to eat, drink, and be merry and especially to eat! Here is a fabulous, sinfully delicious menu that is guaranteed to please your family and guests. Bon appetit!

(click on titles to view recipes)

Crawfish-Stuffed Portobello Mushrooms * Crawfish-Spinach Bread Bowl

Mini Creole Shrimp Cakes w/ Jalapeno Cream Sauce 

 Mardi Gras Jambalaya * Fried Catfish Bites 

 Creole Shrimp Pasta Salad * Remoulade Potato Salad * Confetti Cornbread Muffins
 

Cream Cheese Filled King Cake 

 And here are a few more Cajun Mardi Gras dessert faves!

Lemon Pie Cupcakes

1 box yellow or lemon cake mix

2 large eggs

1/2 cup water

1 can lemon pie filling

In large bowl, combine cake mix, eggs, water, and pie filling. Mix with electric mixer until well blended. Spoon into festive paper muffin cups, and bake in a 325 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and frost.

Cream Cheese Frosting

1 (8 ounce pkg. cream cheese, softened)

1 tbs.milk

1 tsp. vanilla extract

4 cups confectioners sugar

In large bowl, mix the cream cheese, milk, vanilla, and confectioners sugar, until smooth. Add a little more milk, if needed. Spread on cooled cupcakes and top with sprinkles. Enjoy!

Decadent Bourbon Brownies w /Praline Icing

 HAPPY MARDI GRAS, YA'LL! Merci beaucoup for stopping by!

Creole Shrimp and Pasta Salad + Holiday Pics

Here's one of my favorite summer delights, that is a delicious blend of succulent, Cajun boiled shrimp and creamy Creole sauce. Click here for my Spicy Cajun Boiled Shrimp recipe. When I tell you that it is divine, then you know that I mean it, cher! Oh, cest bon! And so easy and perfect for those hot summer days! Bon Appetit!

Creole Shrimp Pasta Salad

10 ounces Rotini pasta, cooked and drained, according to package directions.
1 1/2 lbs. small cooked shrimp, peeled and deveined
1/2 cup each, onions, bell pepper, and celery, chopped fine
1 small can, sliced, pitted black olives

Combine cooked shrimp, veggies, and pasta in large bowl and set aside.
   
Creole Sauce

1 cup light mayonnaise
1/4 cup chili sauce
1 tbs. Creole or Dijon mustard
1 tsp. crushed garlic
1 tbs. Worcestershire sauce
1 tbs. lemon juice
1 tbs. Creole or Cajun seasoning
Salt and Tabasco sauce to taste

Combine all ingredients in large bowl and mix well. Add to pasta veggie mixture, and toss until well coated. Chill until ready to serve. Serve with a good loaf of French bread and a glass of wine. Bon Appetit!

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Holiday Pics

It was a another great weekend in Cajun country! Of course, the food was fabulous and the music was fantastic at the "Red, White and Boom" celebration at Parc International, in downtown Lafayette.

It was warm and humid, so we started off with a few cold drinks at the Smoothie Stand. I ordered the Pina Colada Daquiri and my friend tried the Electric Lemonade. Oh my gawd!

The crowd was in a spirited mood and was priming up for the Fourth of July show and fireworks. The Hunter Hayes Band were kickin' off this party and rockin, the crowd!

Next up was the Fourth of July ceremony, beginning with the United States Marine Corp. The crowd was then treated to the Acacdiana Symphony Orchestra, playing the National Anthem.

Here's a little clip that I took, right before my camera batteries went out. So much for getting some great pics of the fireworks. Cest la vie, cher! Hope ya'll had a wonderful holiday, too!

Merci beaucoup for stopping by, mon amis!