Cajun Cookout Favorites + Bayou Boogie

Summer is in full swing here in Cajun country, and grillin' on the patio and chillin' in the pool are my favorite activities on a hot day. Here are a few of my favorite Memorial Day recipes and cookout faves that I will be preparing for family and friends. Plus lots of yummy frozen drinks and dips in the pool.   Bon appetit!

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Cajun Frozen Margaritas

2 tbs.'s coarse salt

1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime. 

  Spicy Creole Guacamole

 Spicy Drunken Shrimp Kabobs

Muffaletta Pasta Salad

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,

or 1 whole cut-up chicken 

Cajun rub, (recipe below)

Tabasco and Worcestershire sauce

  
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes and basting often with Bourbon BBQ Sauce. (recipe below)

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

1 cup ketchup
1/2 cup cane syrup

2 tbs.'s Creole or Dijon mustard

1 tbs. Liquid Smoke

1 tbs. or more, chipotle sauce

2 cloves garlic, minced

3 tbs.'s onion, minced
Salt and Tabasco to taste

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

2 tsb.'s salt

1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor or blender and pulse until well blended. Store any remaining rub in an airtight container.

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Fresh Fruit Platter w/ Pina Colada Dip

Loaded Baked Potato Salad

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

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And now for a sinfully delicious dessert.

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Pina Colada Bread Pudding w/ Rum Sauce

1 (16 oz.) loaf French bread, (torn into bite sized pieces
1 (10 oz.) can frozen pina colada drink mix
6 oz. pineapple juice
1 large can, (12 oz.) evaporated milk
1/2 cup cream of coconut
1/2 cup flaked coconut
4 eggs
1 tsp. vanilla extract
1/4 cup light rum
1 small can, (8 oz.) crushed pineapple



In large bowl, tear bread into bite sized pieces. Place the next 7 ingredients in blender, and blend until smooth. Stir in the crushed pineapple. Combine mixture with the bread pieces and stir well to coat. Place in slow cooker and cook on low for 6 hours. Serves 8.

If you prefer to bake it in the oven, follow the basic recipe, and place mixture into a lightly greased baking dish, and then into a larger pan of water about 2 inches deep. Bake @ 350 degrees for 35 to 45 minutes or until golden brown. Top with whipped cream,  or if you want a little added touch of decadence, serve with my rum sauce. (recipe below)

Rum Sauce

1/2 stick butter

1/2 cup sugar

1 egg yolk, beaten

2 tbs.'s water

2 tbs.'s dark rum

Melt butter in saucepan. Add the sugar, egg yolk, and water. Bring to a boil and cook on a full boil for 3 minutes, stirring constantly, until sugar dissolves. Remove from heat and add the rum. Strain and serve over bread pudding. Fab!

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Bayou Boogie

Here's a little clip that I took at a recent concert in River Ranch. Wayne Toups was rockin' the crowd and there was a whole lotta dancin' going on. Crank it up for this one and let the good times roll, cher!

Cajun Fourth of July Menu

With the Fourth of July just a few days away, I am putting the finishing touches on my holiday menu and wanted to share a few of the recipes that I'll be preparing for family and friends. Several guests will be bringing a dish, as well. Here's a recipe for a fabulous potato salad that will surely be a hit at your house and have them coming back for more. Cest bon, cher! Bon Appetit!




Loaded Baked Potato Salad

3 lbs. red potatoes, peeled and cubed
4 hard cooked eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 bunch green onions, sliced
2 dill pickles, diced
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tbs.'s Creole mustard
1 tablespoon Cajun seasoning
Salt to taste
Few shakes of Tabasco


Place potatoes in a large pot and cover with water. Add 1 tsp. salt and bring to a boil and boil for 15 minutes. Drain and place in a large bowl and allow to cool. Sprinkle with Cajun seasoning.

Combine the eggs, bacon, cheese, green onions, and pickles.

Add to the potatoes and mix well.

 

Combine the sour cream, mayonnaise, and mustard, add a few shakes of Tabasco, and mix well.  Spread over potato mixture and toss to coat and cover and chill until ready to serve. Garnish with green onions and bacon pieces. FAB!

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The rest of the menu is as follows. Click on title to view recipe.

Spicy Cajun Crab Dip

Bayou Buffalo Wings w/Blue Cheese Dip 

Grilled Bourbon Glazed Shrimp Skewers

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

Kahlua Fudge Cupcakes

Peaches and Cream Pie

Lemonade Sweet Tea

Wishing all of you a very happy and fun holiday week! Merci beaucoup for stopping by!

HAPPY 4TH YA'LL!







I am sharing these at ~

Southern Sundays @ Slice of Southern

Patriotic Party @ Seaside Simplicity

Cajun Grilled Rib Eyes + Father's Day Faves

With Father's Day just a few days away, I've been putting the finishing touches on the special menu that I'll be preparing for my Dad. I love to make his favorite dishes all year long, but especially on Father's Day. I've been so blessed to have such a kind and loving father and it makes me so happy to spoil him on his special day. He has a bit of a sweet tooth, so I will be making some of his favorite desserts, too. This is what I have so far and I'm sure I'll be adding a few more.

Father's Day Menu

Crab Stuffed Jalapenos ~Jalapeno Cheese Bread

Grilled Cajun Rib Eyes ~ Grilled Bourbon-Glazed Shrimp ~ Loaded Baked Potato Casserole ~ Creole Summer Salad w/ Tabasco Vinaigrette ~ 

Cajun Cake w/ Peanut Butter Icing ~ Chocolate Praline Cheesecake ~ (recipes below)

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Grilled Cajun Rib Eyes

4 (8 inch) Rib Eye steaks
Worcestershire sauce

Cajun Steak Rub

1/2 cup smoky paprika
1/3 cup salt
1/3 cup garlic powder
1/3 cup onion powder
2 tbs.'s dried thyme
2 tbs.'s dried oregano
2 tbs.'s black pepper
2 tbs.'s cayenne pepper

Combine all ingredients in food processor and pulse until well blended. Place any unused rub in an airtight container and use for up to 3 months.

Place 4 steaks in a shallow 13 x 9 inch pan. Rub the Cajun rub into the meat on both sides. Sprinkle generously with Worcestershire sauce on both sides and cover and let sit at room temperature, for 30 minutes. Preheat grill on high heat and place steaks directly on grill and close lid.  Grill for 6 minutes, on each side for medium rare, and to 8 minutes on each side, for medium. Baste with BBQ sauce, if desired. Always use tongs to turn steaks, to keep juices in. Sinfully good!
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Grilled Bourbon-Glazed Shrimp Skewers

1 lb. (24 count) large shrimp,
peeled and deveined

1 tsp. olive oil
2 tsp.'s minced garlic
4 tbs.'s butter, cut into pieces
1 tsp. Worcestershire sauce

1 tbs. Cajun seasoning
Few shakes Tabasco
2 tbs.'s bourbon

Season shrimp with Cajun seasoning. In a small saucepan, heat oil over medium heat. Add the garlic and stir until golden. Remove from heat and add bourbon, Worcestershire and Tabasco. On low heat,  add butter gradually, until glaze forms. Place shrimp on skewers and brush with bourbon glaze. Grill on medium heat about 5 minutes on each side. Baste shrimp often. Cest bon, cher! 

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Loaded Baked Potato Casserole

3 lbs. red potatoes, peeled and cubed

1 tsp. salt
6 hard boiled eggs, peeled and chopped
6 slices bacon, cooked, drained and crumbled
1 bunch green onions, including tops, sliced
1 cup shredded cheddar cheese
4 oz.'s  light sour cream
1/2 cup light mayo
2 tbs.'s Creole mustard
1 tbs. or more Cajun seasoning


Add salt to a large pot of water, add potatoes and bring to a boil, and boil for 13 to 15 minutes or until tender. Drain and transfer to a large baking dish or oven proof bowl. Sprinkle potatoes with Cajun seasoning and mix well.. In medium bowl, combine sour cream, mayo, and mustard, and a few good shakes of Tabasco. Add chopped eggs and stir until blended. Add the egg mixture to the potatoes and mix until well blended. Top with shredded cheese, green onions, and bacon. Bake in a preheated oven for 10 to 15 minutes, or until cheese melts. Out of this world!

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Creole Summer Salad w/ Tabasco Vinaigrette

Combine all ingredients in a large salad bowl.


2 cucumbers, washed and diced

1 carton cherry tomatoes, cut in half

1 onion, chopped

1 bell pepper, chopped

1/2 cup Spanish olives

1/4 cup fresh parsley, chopped





Tabasco Vinaigrette

1/4 cup white wine vinegar

1 tbs. Creole mustard

1 tsp. Tabasco sauce

1 tsp. crushed garlic

1/2 tsp. salt

1/2 cup olive oil

Combine first six ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined. Combine with salad and chill for one hour or more. Divine!

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(click on titles to see recipe)

Crab Stuffed Jalapenos

  

Jalapeno Cheese Bread

Cajun Cake w/Peanut Butter Icing

Chocolate Praline Cheesecake

I'll be sharing these at  Fit and Fabulous Fridays , Friday Potluck , Foodie Friday, 
 Saturday Night Special , Sunday Showcase,  Savory Sunday

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Wishing ya'll a funtastic weekend, filled with good times! Merci beaucoup for stopping by! Happy Father's Day to all of you wonderful Dads out there ! Relax and Enjoy!