Bayou Breakfast Burgers + Time for Downtown Alive

Happy Fall, Ya'll! Here's a Cajun favorite that is perfect for breakfast or anytime you want a sinfully delicious treat. These scrumptious burgers will please your family and guests and have them going back for more. Paired with my Spicy Cajun Fries, and my Bloody Mary Remoulade Sauce, I can assure you that they are worth blowing your diet for, cher! You can always dance the calories off!  Bon appetit!

 

For the burger:

2 lbs. lean ground beef
1 tbs. Tabasco sauce

1 tbs. liquid smoke
1 tbs. prepared horseradish
2 tbs.'s minced garlic

1/2 cup green onions, chopped fine
2  jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
2 tsp.'s salt

1 tsp. freshly ground black pepper

6 large burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours.

Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Melt cheese slices during the last 3 minutes. Baste buns with melted butter and grill to the side for 5 minutes to toast.

Garnish with bacon, tomato, and fried egg, and serve with with Bloody Mary Remoulade Sauce, recipe below.

For the sauce:

1 cup ketchup
1/2 cup light mayonnaise
1 tbsp. chopped parsley
1 tbsp. vodka (optional)
1 tbsp. Creole mustard
1 tbsp. horseradish
1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 tsp. celery salt
Salt to taste

Combine in a medium bowl and chill until ready to serve.

For the fries:
 

4 large white potatoes, peeled and cut into 1/2 inch strips

2 tbs.'s olive oil
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. dried parsley
Salt to taste






In large bowl, toss the potatoes in the olive oil to coat. Combine the spices and toss with the potatoes until evenly covered. Spray a large baking sheet with cooking spray and arrange potatoes in a single layer. Bake in a preheated oven at 350 degrees for 12 to 15 minutes on each side, or until golden brown. Fab!

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Time for Downtown Alive

It's that wonderful time of year again for the Fall concert season of Downtown Alive in downtown Lafayette. This year's stellar line-up kicked off on Friday with Wayne Toups and ZydeCajun. Geaux Wayne! What a blast it was! For a complete schedule, click here.


Hope you all are having a fun and fab weekend! Merci beaucoup for stopping by!

Spicy Cajun Crawfish Casserole + Time for Downtown Alive

Tis the season for crawfish and there seems to be a bumper crop this year due to the mild winter we had. You might say that we're "on a tear" and are eating them every which way imaginable.  Here's another family favorite that is just perfect for anytime you want a sinfully delicious meal. Allons manger, cher! Bon appetit!

Spicy Cajun Crawfish Casserole

1 onion, chopped
1/2 cup each, red and green bell pepper, chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 soup can half n' half
1 (1/2) lbs. peeled crawfish tails
1 tsp. or more Cajun seasoning
Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute' the first 5 ingredients in the butter , until soft. (about 10 minutes)

Add crawfish, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soup, half n' half, and Tabasco, and mix well.

Fold in the rice and half of the cheese, mixing gently, but well. Transfer to a greased 13 x 9 inch baking dish and top with breadcrumbs and remaining cheese. Bake at 350 degrees, for 30 to 35 minutes.

Serve with a big tossed salad and a good loaf of crusty, French bread. Scrumptious!

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Time for Downtown Alive 

It's that time again to spring forward and for the Spring Downtown Alive concert series. Roddie Romero and the Hub City All Stars will be kicking off this year's season on Friday evening at Parc International in downtown Lafayette. Here's a little clip of this "hot as Tabasco" band rockin' the crowd at Festival Acadiens.  For a complete schedule, click here.



Wishing ya'll a fun and fabulous weekend! Merci beaucoup for stopping by!

Bayou Teche Bread Pudding + Cajun Fun

Here's a little Cajun treat that is absolutely fabulous and is sure to become one of your faves. It is a rich and flavorful dish and goes great with any menu you're using and also fits right in on breakfast and brunch buffets, as well. Serve with Bourbon Sauce. (recipe below) Cest bon, cher! Enjoy!

Bayou Teche Bread Pudding

1 (16 ounce) loaf French bread
1 cup fresh or canned pineapple chunks w/ juice
Shot of bourbon, (optional)

8 bacon slices , cooked and crumbled, optional
2 cups half and half or whole milk
6 0z. melted butter
4 large eggs
1 cup shredded cheese
1 large can evaporated milk

1/4 cup light brown sugar
2 tbs.'s fresh parsley, chopped
2 jalapenos, seeded and diced, (optional)
1 tbs. Cajun seasoning
Salt to taste

Place the pineapple in a bowl, add the bourbon, mix well, and set aside to marinate. 

Break up the French bread into pieces in a large bowl.

Drain the bourbon from the fruit and discard. Add the fruit to the bread, along with the melted butter. Stir in half the bacon and cheese and reserve the other half.

 

In a separate bowl, beat the eggs with the evaporated milk, sugar, jalapenos, and the seasonings, and pour over bread mixture. Mix gently with a large spoon, until blended.  Top with other half of bacon and cheese.

Transfer mixture into a buttered 9 x 13 inch baking dish. Then place in a larger baking pan filled with 2 inches of water. Bake @ 350 degrees for 20 minutes .

Remove and stir well. Spread the pudding evenly and bake for about 30 more minutes or until a knife comes out clean.

Bourbon Sauce

2 cups sugar
8 ounces butter
2 large eggs
Shot of bourbon
Reserved marinade

 


Combine the sugar and butter in a double boiler, on low heat.  Beat the eggs, add to the pan and whisk rapidly until thick. Remove pan from the heat and allow to cool, then stir in the bourbon and reserved marinade. Heat and pour over pudding before serving. Serves 8

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Cajun Fun 

Spring has sprung in Cajun country and there is no shortage of fun in good ole' Lafayette. Here's a little clip that I took at last night's Downtown Alive, featuring Roddie Romero and the Hub City Allstars. Beautiful Spring weather, no mosquitoes, yet and great Cajun music and food! Let the good times roll, cher! Cheers and a Happy Spring Ya'll! Merci beaucoup for stopping by.
 

Spicy Cajun Shrimp and Pasta + Time for Downtown Alive

Here's a lenten favorite that is bursting with flavor and perfect for those busy days. Succulent Gulf shrimp in a garlic-butter sauce over angel hair pasta will surely please your family and guests. One bite and you'll think you're in heaven, cher! Bon appetit!









Spicy Cajun Shrimp and Pasta

1 lb. medium shrimp, peeled and deveined
1 tbs. olive oil
1 tbs. butter
2 tsp.'s minced garlic
1/4 cup onions, chopped
1/4 cup bell pepper, chopped
1/4 cup fresh parsley, chopped
2 tbs.'s lemon juice
1/4 cup white wine
1 tsp. Worcestershire sauce
1 tbs. Cajun seasoning, divided
1 cup grated Parmesan cheese
8 ounces angel hair pasta, cooked according to package directions

Heat oil  and butter in a large nonstick skillet on medium heat. Saute the garlic, onions, and bell peppers, for 3 minutes. Add the lemon juice and Worcestershire sauce, and half of the Cajun seasoning.

Add the shrimp and continue cooking for 3 minutes, stirring occasionally. Add the wine and remaining Cajun seasoning and reduce heat and simmer for another 5 minutes. Top with grated Parmesan cheese and serve over pasta.

Serve with a big salad and hot French bread. Divine!

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Time for Downtown Alive

It's that time again for that wonderful Spring concert series in downtown Lafayette, better known as Downtown Alive. It's a huge block party held on Friday evenings at Parc International or Parc Sans Souci where there is a whole lotta awesome music and nitty-gritty dancin' going on. After the very cold winter that we've had in Cajun country and a stellar line up, it promises to be the best yet. Here's a little clip of  Horace Trahan and the Ossun Express rockin' the crowd at last year's Downtown Alive.

Happy Spring, Ya'll! Hope all of you have a funtastic weekend! Merci beaucoup for stopping by!

Spicy Cajun Shrimp and Grits + Time for Downtown Alive

Here's another family fave that is perfect for a Sunday brunch or a delightful weeknight supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add diced smoked ham or sausage for a greater variety of textures and flavors. And other times I change up the cheeses and do Asagio or add some cream cheese. When I tell you that it's scrumptious, cher, then you know that I mean it! Bon appetit!

Spicy Cajun Shrimp and Grits

1 (1/2) lbs. medium shrimp, peeled and deveined, with tails left on
3 tbs.'s butter
2 cans chicken broth
3/4 cup quick cooking grits
1 (1/2) cups Parmesan cheese, grated
1/2 cup green onions, sliced
1 cup fresh mushrooms, sliced
1/2 cup fresh parsley chopped
1 tsp. minced garlic
1/2 cup dry white wine
1 tsp. dried thyme
Salt to taste
1 tbs. Cajun seasoning
4 slices of cooked and crumbled bacon for garnish

Season shrimp with the Cajun seasoning and thyme and set aside.

Bring the chicken broth to a boil in a medium saucepan. Lower heat to medium and add the grits gradually and cook for 5 minutes or until thick. Stir in 1 cup of the cheese and stir until melted and remove from heat. Pour into a buttered 2 quart casserole dish and set aside.

In large skillet, melt the butter and saute the mushrooms, green onions and garlic for 5 minutes. Add the shrimp and cook for 5 more minutes, stirring frequently. Remove shrimp to a plate and add the wine and cook for 2 minutes or until reduced by half. Add the other 1/2 cup of cheese and continue cooking and stirring until cheese melts.

Spoon the shrimp over the grits and drizzle with the cheese sauce and top with bits of crumbled bacon. Bake in a preheated 350 degree oven for about 10 minutes or until the top starts to brown and the cheese is bubbly.

CA C'EST BON, CHER!

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 I am sharing this recipe at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
See Ya in the Gumbo @ MsEnplace

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Time for Downtown Alive

Here's a little clip of the hot as Tabasco zydeco band that will be playing at this week's Downtown Alive. Corey Ledet and his Zydeco Band will be rockin' the crowd! Come on out and enjoy the beautiful Spring weather and let the good times roll, cher! Crank it up!



Hope that ya'll are having a great week, filled with fun! Merci beaucoup for stopping by!

Red Beans and Rice Burritos + Bayou Boogie

After Easter dinner, I wanted to use the leftover ham bone, so I cooked a big pot of Slow Cooker Red Beans and Rice. As usual, my family devoured them, but I still had some left and decided to whip up these delicious family favorites. When I tell you that they are fab, then you know that I mean it, cher! And so easy for those busy days. Bon Appetit!

Red Beans and Rice Burritos

2 cups cooked red beans

1 cup cooked rice

1 red onion, chopped and divided

1/4 cup jalapenos, (jar variety)

1 cup shredded Mexican cheese, divided

1 cup salsa, divided

1 tsp. or more Cajun seasoning

1/2 cup fresh cilantro

4 flour tortillas

In medium bowl, combine red  beans and rice, half of onion, half of cheese, and half of salsa. Mix well and add Cajun seasoning and mix again.

Spoon evenly onto tortillas,  roll up, and place on a greased baking dish. Top with salsa, then other half of onion, cilantro, and jalapenos. Top with remaining cheese and bake in a preheated 350 degree oven for 15 to 20 minutes or until cheese melts. Serve with a cold beer and enjoy!

I'll be sharing these at ~

Show and Tell Friday @ My Romantic Home 
Strut Your Stuff Saturday @ Six Sister's Stuff

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Bayou Boogie

We had an absolute bon temp at Downtown Alive where the fabulous"Louisiana Red" was rev-ing up the crowd with their version of "Going Back to Big Mamou". One of my dear friends was really wearing out her dance partner. That's her in the green floral shirt, with the blonde hair. This one's for you, cher!

Hoping you're all having a wonderful Springtime week! Merci beaucoup for coming by!

Cajun Grilled Pork Tenderloin w/ Bourbon-Mustard Glaze

After a few rainy days in Cajun country, it was back to grilling today for dinner guests that are coming this evening. Here's a family favorite that is so easy to prepare and guaranteed to please your family and guests. This succulent pork tenderloin is bathed in a flavorful bourbon-mustard glaze and will have them coming back for more. It's "out of this world", delicious and will send your taste buds into orbit, cher! Enjoy! Bon Appetit!

 Cajun Grilled Pork Tenderloin w/ Bourbon-Mustard Glaze

2 pork tenderloins, (1 lb. each), trimmed
Cajun Rub, (recipe below)
Bourbon-Mustard Glaze, (recipe below)

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 and pulse until well blended. Store any remaining rub in an airtight container.

 Bourbon-Mustard Glaze 

1/2 cup dark brown sugar
1/4 cup bourbon
1/8 cup Worcestershire sauce
1/2 cup cane syrup
2 tbs.'s chipotle sauce
1/4 cup Creole mustard
Few shakes Tabasco


Place all ingredients in a small saucepan and bring to a boil. Lower heat and cook for 5 minutes, stirring occasionally.

*******
Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.

Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.

Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F. Cover the grill, and let the pork cook  for about 30 minutes. Turn and baste with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.

Insert a meat thermometer and when the pork reaches 150°F*, take it off the grill. Remove to a platter and cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

*******
Scrumptious! Serve with a big tossed salad and my Creamy Scalloped Potatoes w/ Bacon.
.

Click here for the recipe.




I'll be sharing these at ~

Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home 

See Ya in the Gumbo @ Ms EnPlace

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Time for Downtown Alive

It's that wonderful time of year again in Cajun country. Time for the Downtown Alive Spring concert series in downtown Lafayette, which is held every Friday evening beginning at 6:00 pm. Here's a little clip of the fun that was going on at last week's block party at Parc International. The fabulous "Feufollet" was rockin' the crowd. Let the good times roll, cher!
For a complete schedule, click here.

Feufollet at Downtown Alive

Hope that you are all having a wonderful week! Merci beaucoup for coming by!

Spicy Crock Pot Jambalaya + Weekend Preview

Here's one of my favorite Cajun recipes that is so easy to make and is out of this world. Perfect for tailgating and for when you don't want to heat up the kitchen.  I just love using my Crock Pot, as it does all of the work for me and gives me more time to have fun and enjoy the game. The scrumptious flavors in this fabulous jambalaya will delight your guests and trust me, you will be asked for the recipe. Cest bon, cher! Enjoy!

Spicy Crock Pot Jambalaya

1 pound large shrimp, peeled and deveined

1 cup cooked ham or chicken, cubed
1 lb. Andouille sausage, sliced thin
1 onion, chopped
1 cup bell peppers, any color, coarsely chopped
2 stalks celery, sliced
3 cloves garlic, minced
1  (14 1/2 oz.) can diced tomatoes, drained
1 (8 oz.) can tomato sauce
1 bunch green onions, sliced thin
1 or 2 jalapenos, seeded and chopped, (optional)
1/4 cup fresh parsley, chopped
1 tbs. Worcestershire sauce
Few shakes Tabasco
1 tbs. or more Cajun seasoning
Salt to taste
1 tsp. dried thyme
2 bay leaves
2 cups chicken stock
2 cups raw rice

First chop the veggies, slice the sausage,  and chop the ham or chicken.

Combine ham, sausage, trinity, rice, garlic, chicken stock, tomatoes, tomato sauce, Worcestershire sauce, bay leaves, jalapenos, and seasonings,  in 5 quart slow cooker. Mix well, cover,  and cook on low for 5 hours.

Stir well and add shrimp, parsley, half of green onions, and Tabasco, and cook on high for 30 to 40 more minutes. Discard bay leaves and garnish with remaining green onions before serving.

Serve with a big tossed salad and my Cajun-Style French Bread.

Click here for the recipe. Bon appetit!

I'll be sharing these at ~

These Chicks Cooked

Full Plate Thursday

Potpourri Party 

Strut Your Stuff Saturday

Saturday Night Special

Sunday Showcase Party
Tailgating Time

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Weekend Preview

With gorgeous weather predicted for the weekend in Cajun country, it's guaranteed to be fun,  with beaucoup outdoor activities going on. This week's Downtown Alive will feature T.K. Hulin and Smoke, a popular Swamp Pop and rock n' roll band that has been a fave in Acadiana since the 60's, and is still going strong. Here's a little clip that I took of them playing at Ryhthms on the River, in River Ranch. That is my friend Sally, the blonde, dancing in the light pink shirt and white slacks. Geaux Sally, this one's for you, cher!

Hope that ya'll are having a wonderful week! Merci beaucoup for stopping by!

Crawfish Stuffed Bell Peppers + Time for Downtown Alive

One of my dear friends came by over the weekend and gave me a big bag of bell peppers , jalapeno peppers, and tomatoes, from her garden.  A wonderful gift,  and since I just happened to have a bag of peeled crawfish tails in my freezer, I decided to make some crawfish stuffed bell peppers.  And believe me when I tell you, cher, that they were out of this world! Of course, if you don't have crawfish, you could substitute with shrimp. Either way, divine! Enjoy!

Crawfish Stuffed Bell Peppers

6 whole bell peppers, ( any color)
1 lb. fresh, peeled crawfish tails

1/2 stick unsalted butter
1/2 cup each, onions, bell peppers, and celery, chopped
1/4 cup green onions, sliced
2 tsp.'s minced garlic

1/4 cup fresh parsley, chopped
2 bay leaves
1 can cream of mushroom soup, plus 1/2 soup can water 
1 can Rotel tomatoes and green chilies
2 tbs.'s Worcestershire sauce

2 cups cooked rice
1 tbs. or more Cajun seasoning
Salt and Tabasco to taste
1/2 cup of  breadcrumbs
1/2 cup Parmesan cheese

Cut tops off of bell peppers and remove seeds and reserve. In large pot, boil the bell peppers and tops in lightly salted water, for five minutes. Drain and place in a large, lightly greased baking pan.

In large skillet, on low heat, melt butter and saute chopped onions, bell peppers, celery,  and garlic,   for five minutes. Add the crawfish tails, tomatoes, and seasonings and saute for 10  minutes. 

 Add the Worcestershire sauce, cream of mushroom soup and water, stir well and cover and simmer for 10 minutes. Remove bay leaves and add the cooked rice to the crawfish mixture and mix gently.

Fill each bell pepper with crawfish and rice mixture. Blend bread crumbs and cheese together and sprinkle on top of each pepper and dot with butter. Replace tops and bake at 350 degrees for 15 to 20 minutes Serves 6 Bon Appetit!

I'll be sharing these at ~
These Chicks Cooked

Full Plate Thursday

Potpourri Friday Party

Fresh Food Friday

Show and Tell Friday
Strut Your Stuff Saturday 

Sunday Showcase Party

******

Time for Downtown Alive

It's that time once again, for that funtastic Friday night block party in downtown Lafayette at Parc International. The kick-off for the 29th annual Fall edition of the Downtown Alive concert series will begin on Friday, September 2nd and run every Friday, through mid-November. Lots of great Cajun and Zydeco music, food, and fun! For a complete schedule, click here. This week's band will be the legendary Nik-L-Beer, famous for it's fabulous variety and dance music. Here's a little clip that I took of this "hotter than Tabasco" band, playing at this year's Le Festival de Mardi Gras de Lafayette. Get your dancin' shoes on and let the good times roll, cher! See ya'll there!

I'd like to invite all of my wonderful followers and readers to a virtual Labor Day BBQ  over at my dear friend, Karen G.'s blog. It starts now and will continue through the 3 day weekend. Head on over and meet some new bloggers and get a bunch of new followers. It's going to be a blast and you won't want to miss it!

Wishing ya'll a fun and safe, holiday weekend!  Merci beaucoup for stopping by!

Spicy Cajun Popcorn Shrimp + More Cajun Fun - Part II

Here's another Cajun favorite that is perfect for when you're craving something sinfully delicious. The spicy flavor of these delectable, fried popcorn shrimp will send you into orbit, cher, and never mind the calories because they are totally worth it! And besides, you can just dance them off! Bon appetit!

Spicy Cajun Popcorn Shrimp

2 lb.'s small shrimp, peeled and deveined

2 eggs

1 cup dry white wine

1/2 cup yellow cornmeal

1/2 cup flour

2 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/2 tsp. dried thyme

1 tbs. fresh parsley, chopped

In small bowl, whisk together the eggs and wine, and set aside. In a large bowl, combine the cornmeal, flour, garlic, thyme, parsley, salt, and  pepper. Gradually add the egg mixture,and mix well. Cover the batter and let stand for 30 minutes, at room temperature. Dip the shrimp into the batter and coat well. Heat 2 to 3 inches of vegetable oil,in a large heavy skillet, or deep fry at 375 degrees. Fry in small batches for 2 to 3 minutes on each side, or until golden brown. Remove with a large slotted spoon and drain on paper towels. Serve with your favorite side dish and a salad. Great as a topping on a dinner salad, too. Cest bon, cher! Fab!

*****

More Cajun Fun - Part II

Here's a little clip of the Grammy winning, Chubby Carrier and The Bayou Stomp Band. There was definitely a "Chubby Party" going on with some hot Zydeco boogie, too! Crank it up and enjoy!

Tonight, I'll be heading over to River Ranch for the kick-off concert for the Spring 2011', series of "Rockin' on the River". These wonderful free concerts will run each Thursday evening, from 5:30 to 8:30 pm., through May. T.K. Hulin and his fabulous swamp pop band will entertain the crowd and Rouse's Market will be serving up some delicious BBQ and other Cajun faves. Come on out and let the good times roll, cher! See ya'll there! Merci for stopping by!

Kahlua Fudge Cupcakes + More Cajun Fun!

It was my turn to bring the dessert for my Genealogy Club meeting and these heavenly little treats seemed like the perfect choice.  These decadent Kahlua fudge cupcakes are perfect for any occasion or when you just have an ahnvee for a little something sweet. They are very easy to make and will melt in your mouth and have you going back for more. Cest bon, cher! Enjoy!

Kahlua Fudge Cupcakes

1 box devils food cake mix

1 small box instant chocolate pudding mix
1 1/2 cups chocolate chips
1 pint light sour cream
4 eggs
1/2 cup Kahlua
1/4 cup vegetable oil

In large bowl, mix together cake mix, pudding mix, sour cream, Kahlua, and oil. Beat for 2 minutes, on medium speed, with electric mixer. Fold in chocolate chips. Fill greased muffin pans or paper liners, 3/4 full. Bake in a preheated 350 oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely and frost with Kahlua fudge frosting. (recipe below) Makes 24

Kahlua Fudge Frosting

2 cups confectioner's sugar

1/2 cup cocoa

1/4 tsp. salt

1/2 cup milk

1/2 cup butter, softened

1 tsp. vanilla extract

1 tbs. Kahlua

Combine first three ingredients in heavy saucepan and stir in milk. Add butter and bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat and add vanilla and Kuhlua and beat on low with an electric mixer, until desired consistency. Frost cooled cupcakes. 

I will be sharing these at Sweet Indulgence Sunday, and The Sunday Showcase Party.

*****

More Cajun Fun

We had an absolute blast at the weekly T.G.I.F block party at Downtown Alive, on Friday night. Gorgeous Spring weather brought out a huge crowd for the double-header Grammy "after party", featuring the fabulous Grammy nominated "Pine Leaf Boys" and the Grammy winning, Chubby Carrier and The Bayou Swamp Band. The crowd was in nitty- gritty dance mode and there was a whole lotta hot dancin' going on. Poo-yie, cher! So much fun!

First up was The Pine Leaf Boys and they were really rockin' the crowd. There was a whole lotta two-steppin' and jitter-buggin' going on.

Next up, was this year's Grammy winner for best Zydeco, Chubby Carrier and The Bayou Stomp Band and the crowd went into Zydeco overdrive.

Here's a little sample of the first band and all of the fun going on in downtown Lafayette.

Let the good times roll, cher! To view more of my videos, go here, to my You Tube channel.

The Pine Leaf Boys 

Wishing you all a wonderful week, filled with good times!
To be continued...  Merci beaucoup for stopping by!

Spicy Grilled Shrimp w/ Cajun Butter and Lemon Remoulade + More Cajun Fun on the Bayou

With the gorgeous Spring weather we've been having, I have been grilling up some fabulous, spicy shrimp. This is one of my favorite ways to prepare  seafood and it is out of this world!  Once I start eating these, it's very hard to stop! And the scrumptious Lemon Remoulade Sauce is perfect for dipping. So easy and delicious! Serve with a big tossed salad and garlic bread and a nice glass of white wine. Cest bon, cher!  Bon appetit!

Spicy Grilled Shrimp w/ Cajun Butter and Lemon Remoulade

First make the Cajun Butter.

Cajun Butter

1 stick butter, melted
1/2  tsp. cayenne pepper
Salt to taste
1/2 tsp. crushed red pepper flakes, (optional)
1 tbs. chopped fresh  parsley
1 tsp. minced garlic
1 tsp. Worcestershire sauce

Combine all in small bowl and set aside.

Spicy Grilled Shrimp
1 lb. (16- 20 count) large shrimp, peeled and deviened, w/ tails left on
1 tbs. Cajun seasoning
1 tsp. Old Bay seasoning
Tabasco to taste

Season shrimp with Cajun seasoning, Old Bay, and Tabasco, baste with Cajun butter, and set aside for 10 minutes. Arrange shrimp in grill pan in a single layer. Grill on medium heat about 5 minutes on each side. Baste shrimp often. Fabulous, hot and spicy! Serves 4  Serve with this divine lemon remoulade sauce! Enjoy!

Lemon Remoulade Sauce

1 cup light mayonaise
1/8 cup Creole mustard
2 cloves crushed garlic
1 tbs. white wine vinegar
1 tbs. fresh parsley, chopped
1 tbs. fresh lemon juice
1 tsp. paprika
1/4 tsp. cayenne pepper


Whisk all ingredients together until well blended, and chill for 30 minutes before serving.
*****

More Cajun Fun on the Bayou!

Bach Lunch

We had an absolute blast at the first Bach Lunch of the season, on Friday, at Parc Sans Souci, in downtown Lafayette. It's a Lafayette tradition to go to this wonderful outdoor concert and lunch, at noon on Fridays, to kick off the weekend a little early. William A. Thompson and his New Orleans Jazz Band entertained the crowd.

Downtown Alive

Then later that evening, we went to the T.G.I.F block party at Downtown Alive, at Parc International. This is another weekly, Lafayette tradition where people go to hear and dance to great live music and visit with friends and family.  It was a beautiful evening and The Eric Lindell Blues Band was rockin' the crowd.

And for your enjoyment,  here's a little clip that I took of a Cajun two-step. Oh the life of a Cajun, is oh so fun! Let the good times roll, cher!

Wishing you all a wonderful Springtime week! Merci beaucoup for coming by!

HAPPY SPRING,  YA'LL!

Jalapeno Cornbread Dressing + Weekend Fun

It's that time of year again, to begin planning my Thanksgiving menu. Here is one of my favorite sides that is requested again and again, by my family, year after year. This recipe is my mother's basic recipe for cornbread dressing, but with a few tweaks, making a fabulous recipe even better. It's a scrumptious side dish that goes well with a ham, as well. When I tell you that it is "to die for", cher, then you know that I mean it! 

Jalapeno Cornbread Dressing

Dressing Mix
 
1lb. ground round beef
1/2 pound fresh ground pork
2 cups beef broth or stock
1 cup each (onions, bell peppers, and celery), finely chopped
2 cloves garlic , minced

1 or 2 jalapeno peppers, seeded and chopped
Salt and Tabasco to taste
1tbs. Cajun seasoning, divided
2 tbs.'s Worcestershire sauce

In a large Dutch oven, brown beef and pork with 1 tsp. Cajun seasoning. When meat is browned, skim excess oil and return to heat and add Worcestershire sauce. Add the Cajun trinity, jalapenos, and garlic, and stir over medium heat for 10 minutes. Add beef broth or stock, and other tsp. Cajun seasoning, and cover and simmer for 1 hour. Add salt and Tabasco to taste. Meanwhile, make the cornbread, which can also be made a day ahead.

Jalapeno Cornbread

2 large eggs
1 cup buttermilk

3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 tbs. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tbs. sugar
1 can cream style corn

1 or 2 jalapeno peppers, seeded and chopped

In a large bowl, beat the buttermilk, eggs and oil until well blended. In separate bowl, mix the dry ingredients together and add to the wet mixture. Mix well and stir in the corn and jalapenos. Pour into a greased cast iron skillet and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool and cut into 8 pieces.

Crumble cornbread pieces into dressing mix and blend gently until desired consistency is reached. Transfer to a baking pan, top with pats of butter and heat through, before serving. Out of this world, with turkey gravy, too ! Serves 8. Bon appetit!

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Weekend Fun!

We had a total blast at this week's T.G.I.F. block party, last night, in downtown Lafayette. There was a nip in the air, and it was a bit chillier than it has been, but still a very nice evening for the continuing Downtown Alive, Fall concert series. The series will continue through Nov. 26th.

One of my favorite bands, Lil' Band of Gold, was entertaining the crowd with their special brand of rock n' roll and swamp pop music.This band is comprised of some of the best musicians that Acadiana has to offer, and were really rockin' the crowd. And there was a whole lotta jitter-bugging going on!

A few jitterbugs on the dance floor and off came the jackets. I was able to get this little clip, before my camera batteries died! Tomorrow, I'll be going to the Giant Omelette Festival, in my hometown of Abbeville, where chefs from all over the world will unite to make a 5,000 egg and crawfish omelette! Guaranteed to be a blast! Oh the life of a Cajun is so much fun! Lassiez les bon ton rouler, cher!

Lil' Band of Gold

Hope you all have a fun and fabulous weekend! Merci beaucoup for coming by!

A Great Dinner Salad + Cajun Fun on the Bayou !

Since we are still having very warm weather, here in Cajun country, I like to grill several chicken breasts and a few pounds of shrimp every week and keep them in the freezer for use in dinner salads. What could be easier and more delicious than a nice big flavorful, healthy salad! Here is one of my faves.  Cest bon, cher!

Cobb Salad w/ Jalapeno Ranch Dressing

 1 head of bibb lettuce, torn

2 grilled chicken breasts, cut into bite sized pieces or 1/2 lb. grilled shrimp

1 large avocado, peeled and chopped

1 onion, chopped

2 hard boiled eggs, chopped 

1 large tomato, seeded and chopped

1/2 cup blue cheese, crumbled

5 strips bacon, fried crisp and crumbled, optional

Arrange ingredients in layers in a large salad bowl. Serve with Jalapeno Ranch Dressing. 

Jalapeno Ranch Dressing 

1 (1/4) cups, no-fat buttermilk 

3/4 cup light mayo

1 tsp. Creole mustard

2 tsp.'s white vinegar

2 tbs.'s  lime or lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and chopped

1 tbs. fresh parsley, minced

1 tsp. Cajun seasoning

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Store in a sealed glass container in refrigerator, for up to one week. Shake well before each use.

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Cajun Fun on the Bayou
 

We jump started our weekend a little early, on Thursday evening, at the weekly "Rhythms on the River" concert in Town Square at River Ranch. Gorgeous, summer-like weather really brought out a huge crowd that was enjoying an evening of great Cajun fun!

Some were having a cold drink to unwind, after a stressful work week. Others were having a bite to eat, on the patio at the City Club Bar and Grille. Cajuns love to eat, drink, and be merry, cher, and spend time with family and friends! It's called the Cajun  joie de vivre!

And they LOVE to dance, more than anything,  and pass a good time! The fantastic Fifth Avenue band was entertaining the crowd and there was a whole lotta dancin' going on! 

Then on Friday evening, we went to Happy Hour at Agave' Mexican Restaurant and Cantina and had a round of Margarita's, before heading across the street to this week's T.G.I.F. block party, at Parc Sans Souci, in downtown Lafayette. It was a blast and Louisiana Red was rockin' the crowd!

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I've had a few more requests for some more festival clips so here's a little clip that I took of a Zydeco number, with Horace Trahan and the Ossun Express, movin' the crowd at Festival Acadiens. Crank it up and let the good times roll, cher!

Horace Trahan and the Ossun Express

I am heading out to the University of Louisiana at Lafayette, Ragin' Cajuns,  Homecoming tailgating party, and you know what that means! Woohoo! Lots of wonderful Cajun food, music, and fun! What are your plans for the weekend? Whatever you have planned, hope that ya'll have a fun, fabulous time! Cheers! Merci for stopping by!