Blackened Catfish Tacos + A Cajun Waltz

Here's a Cajun favorite that is so quick and easy for those busy days. Scrumptious blackened catfish,  wrapped up in a soft taco with all the trimmings. When I tell you that they're delicious, then you know that I mean it, cher! Cest bon, cher! And stay tuned for some Cajun Thanksgiving faves.

4 catfish fillets
Blackened seasoning (recipe below)
1 stick of butter

Shredded lettuce
Tomatoes, chopped
Red onions, sliced
8 soft tacos
Remoulade sauce

Blackened Seasoning

1 tbs. paprika
1 tbs. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Mix seasoning in a large shallow bowl. Dredge fish in spice mixture.

Heat butter over medium heat, in a large skillet. Place fish in pan and cook about 5 minutes on each side or until cooked through. Remove and drain on paper towels. Cut each catfish into bite sized pieces and place evenly on soft tacos. Garnish with lettuce, tomatoes, and onions, and top with remoulade sauce. (recipe below) Fab!

Spicy Remoulade Sauce

1 cup mayonnaise

1 tsp. yellow mustard 

1 tsp. Creole or Dijon mustard

1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste
Few drops Tabasco 
  
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

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A Cajun Waltz

We had an absolute blast recently at the 40th anniversary of Festival Acadiens in Lafayette. It was hot and humid, but no one seemed to mind and it surely didn't stop this bunch of Cajuns from dancing to the more than 50 bands that performed throughout the 3 day event. Here's a little clip that I took of Wayne Toups, jammin' with the Pineleaf Boys,  and playing a Cajun waltz on the Sunday afternoon. Hope you all are having a fun and happy week! Merci beaucoup for stopping by!

Spicy Cajun Seafood Dips + Festival Fun

Here are a few of my favorite seafood dip recipes that are guaranteed to be a real hit at your next tailgating party or any other occasion. They are absolutely scrumptious and when I tell you that they are both out of this world, then you know that I mean it, cher! Cest bon! Enjoy!

Spicy Cajun Shrimp  Dip

1  lb. medium shrimp, peeled and deveined, and chopped

1/2 cup butter 

1/2 cup each onions, bell peppers, and celery, diced
1 tsp. crushed garlic

1 tsp. or more, Cajun seasoning

4 tbs.'s white wine
2 tbs.'s lemon juice
Salt to taste

Few shakes Tabasco sauce

16 oz.'s cream cheese, cut into small pieces
1/4 cup each fresh parsley and green onions, chopped

Melt butter in large skillet on medium high heat. Add onions and bell peppers and saute' for 5 minutes. Add Cajun seasoning, and garlic and stir well. Stir in white wine and lemon juice, and reduce heat to low.

Add shrimp, salt, and Tabasco, and mix well and cover and simmer for 5 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with mini croissants or pastry shells. Fab!

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Here's another fabulous dip that will please your guests. One bite of this divine dip with the lump crab meat and delicate cheese blend will make you want to eat the whole bowl. If you're counting calories, use the light version of the cheese, sour cream, and mayo.

Spicy Cajun Crab Dip

1 lb. lump crab meat
1 cup shredded cheddar cheese
1 cup onion, finely chopped
1 jalapeno, seeded and chopped
2 (8 oz.) pkg.'s cream cheese, softened
1/2 pint sour cream
4 tbs.'s mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. or more, Cajun seasoning
Tabasco to taste

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese.

Place in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25 to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Sinfully good!

I'll be sharing these at ~

Potpourri Friday @ 2805

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

Saturday Nite Special @ Funky Junk Interiors

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Festival Fun

We had an absolute bon' ton' at Festival Acadiens and even after two days, I am still in a festival mode. After three days of great Cajun music, food, and fun, it's been hard getting back into reality.  That kind of fun just stays with you for a while. Here are a few pics from Saturday, out of hundreds that I took at the three day festival.

And here's a little clip that I took of Roddie Romero and the Hub City All Stars movin' the crowd at Scene Mon Heritage. They were lovin' this band and there was a whole lotta jitter-bugging going on. I'll be sharing lots more videos with ya'll, so stay tuned.

Roddie Romero and the Hub City All Stars

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

Caramel Apple Bread Pudding w/ Rum Sauce + Festival Time

Here's another favorite Fall dessert that I love to serve my family and friends and is fab for breakfast, too. It's sinfully delicious and after just one bite,  you'll think that you're in heaven, cher! The warm apples blended with the creamy caramel are a real flavor treat and the rum sauce is out of this world and is a perfect topper for this luscious treat. Cest bon!

Caramel Apple Bread Pudding w/ Rum Sauce

 1 - 15 oz. loaf cinnamon-apple or cinnamon-raisin bread, torn into pieces

4 tbs.'s butter, softened

1/2 cup sugar

1/4 cup brown sugar

4 eggs

2 1/2 cups milk

1 tsp vanilla extract

1 tsp. almond extract

1 1/2 cups fresh apples, chopped

1/4 cup sugar

1 tsp. cinnamon

In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined. 

Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.

Combine the sugar and cinnamon and sprinkle over top of the apples. Stir apples evenly into bread mixture. Place baking dish in a larger baking pan filled with 2 inches of water.

Bake in a preheated 350 degree oven, for about 45 minutes or until set. Divine!

Rum Sauce

1/4 cup unsalted butter

1/2 cup dark brown sugar

1/2 cup whipping cream

1 tsp. vanilla extract

2 tbs.'s dark rum

Melt butter in saucepan, add sugar and whisk on medium heat until smooth. Gradually add cream and whisk and continue to cook for 2 minutes or until thickened. Remove from heat and stir in rum and vanilla extract. Pour over warm bread pudding. Fab! Bon appetit!

I am sharing this recipe at ~

Tuesday Talent Show

These Chicks Cooked @ This Chick Cooks 

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home

Potpourri Friday @ 2805 

Sweets for a Saturday @ Sweet as Sugar Cookies

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Festival Time

It's finally here! The weekend that I've been looking forward to for a whole year and time for the 38th annual Festival Acadiens et Creole. The Festival De Musique Acadien et Creole will host three different music stages, providing a non-stop music and dancing atmosphere. And the Bayou Food Festival will have dozens of booths packed with succulent Cajun and Creole delights, created by some of Acadiana's best chefs.. And the Louisiana Arts and Crafts Show will display even more of the area's talent. (click on links in black for a list of festival bands, food vendors and menus, and artists)

The Music

The Dancin'

The Food

The Arts and Crafts

This fantastic festival will kick off on Friday evening with a fais do do at Parc International, in Downtown Lafayette. Horace Trahan and the New Ossun Express will be rockin' the crowd, followed by Curley Taylor and Zydeco Trouble. For a complete schedule, click here.  Lassiez les bon temps rouler, cher! Only in Lafayette! See ya'll there!

Nathan and the Zydeco Cha Chas

 

Great weather+ great music+ great food+ great people = an absolute blast. Wish that all of you could be here, but for those of you who can't be, I hope that you have a wonderful,  Fall weekend! Merci beauoup for coming by!

Hot Tamale-Cornbread Casserole + Cajun Boogie

Here's one of my favorite Caj-Mex recipes to make when the weather gets cooler.We're still in the mid 80's, here in Cajun country, but I've had an ahnvee for this wonderful comfort casserole, all week. So,  I decided to go ahead and make it, since it's only in the oven for 20 minutes. It's hot and spicy flavors will send you into orbit, cher, and have you going back for more!  And so easy, for those busy days. Bon appetit!

Hot Tamale Cornbread Casserole

 

1 -1/2 lbs. lean ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, mined
2 jalapenos, seeded and chopped
1 can (hot) diced Rotel tomatoes
2 cans (hot) Rotel tomato sauce
1 tbs.Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
3 tbs's. chili powder
1 tsp. cumin
1/4 cup fresh cilantro, chopped

8 oz. shredded Mexican cheese
1 box Jiffy cornbread mix

In a large heavy skillet brown the ground beef, with 1 tbs. Cajun seasoning. Skim any excess fat and continue cooking and stirring and add Worcestershire sauce, and a little water, if necessary. Add onions, bell peppers, and garlic, and jalapenos, and continue cooking until veggies are soft. (about 10 minutes)

Add the tomatoes, tomato sauce, other tbs. Cajun seasoning, chili powder, cumin, and cilantro, then lower heat, cover, and simmer for 20 minutes.

Line the bottom of a 13x9 inch casserole dish with tortilla chips. Spread the meat sauce evenly over the chips. Add a layer of shredded cheese over top of the meat sauce.

Make the cornbread according to package directions or make your own, and spread evenly on top of the cheese layer.

Bake in a preheated 350 degree oven for about 20 minutes or until cornbread is golden brown.

Serve with a big tossed salad and a cold beer, for a delightful meal! Cest bon! Enjoy!

I'll be sharing this recipe at ~

Full Plate Thursday 

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Cajun  Boogie

Only 4 more days until the 29th annual Festival Acadiens et Creole! With beautiful weather predicted and a stellar musical line-up for the 3 day "Cajun Woodstock",  this year's festival promises to be the best yet! Come on out and get into the festival spirit and enjoy all things Cajun and Creole.  Here's a little clip that I took of Roddie Romero and the Hub City All Stars, rockin' the crowd at last year's festival,  just to give you an idea of all the fun that's coming up! A whole lotta nitty-gritty dancin' going on, yeah, cher! For a complete schedule, click here.

Wishing ya'll a fabulous week, filled with happy times. Merci beaucoup for stopping by!

More Cajun Tailgating Faves + Festival Time

With football season now in full swing and a cool front blowing in,  it's a perfect time to fire up the grill for some delectable Cajun tailgating faves. Whether it's a gathering to watch the Ragin' Cajuns, New Orleans Saints, or the L.S.U. Tigers, these fabulous treats will please your family and guests and have them coming back for more.  Cest bon, cher!

Grilled Portobello Mushroom Sliders

6 portobello mushrooms
1/2 cup olive oil
1/2 cup onions, chopped
4 cloves garlic, minced
1/4 cup balsamic vinegar
Few shakes of Tabasco

1 pkg. slider rolls or dinner rolls
3 tbs.'s melted butter
Creole mustard
Lettuce
Tomato and red onion slices

Clean mushrooms and remove stems. Place caps in a shallow pan, with gills up. In small bowl combine the marinade and pour evenly over mushroom caps and let stand for 1 hour. Remove from marinade and place mushrooms directly on a medium hot grill or place in a grill pan and grill for 10 to 12 minutes, turning once, half way through. Meanwhile, brush slider rolls with butter and grill for 5 minutes on indirect heat. Place Creole mustard on bottom half of rolls, then lettuce, then mushrooms, then onions, and tomatoes. Enjoy! Fab!

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Grilled Cajun Meatballs En Brochette

1 lb. bacon, cut in half

 2 lbs. lean ground beef
1/2 cup favorite BBQ sauce
1 red onion, chopped fine
2 eggs, lightly beaten
1/2 cup seasoned breadcrumbs
1 tbs. Cajun seasoning
2 tbs.'s Creole mustard
1 tbs. Worcestershire sauce
1  small can chopped green chilies
Salt and Tabasco to taste

Soak wooden toothpicks in water for 15 minutes. In large bowl, combine all ingredients, except bacon, and form into 2 inch meatballs.  Wrap each meatball with a strip of bacon and secure with a toothpick. Grill on medium heat for about 10  minutes, brush with BBQ sauce, turn,  brush with more bbq sauce, and grill for 10  more minutes or until bacon is crisp. Makes 24 Out of this world!

And here are a few more of my faves.

Ultimate Cajun Nachos

Click here for recipe.

Crab Stuffed Jalapenos

Click here for recipe.







  Bon appetit!

I'll be sharing these at ~

Sunday Showcase Party

Tailgating Game Week
Tailgating Time 
These Chicks Cooked

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Festival Time

We're only two weeks away from the best festival of the year, which also happens to be my favorite. Festival Acadiens et Creole celebrates all things Cajun and Creole and is a three day blow-out with lots of fabulous food, incredible music, and so much more. For for a complete schedule, click here. Here's a little clip that I took of Kevin Naquin and the Ossun Playboys,  rockin' the crowd at last year's festival. Crank it up for this one, cher, and let the good times roll!

I'd like to extend a warm welcome and thanks to all of my new followers. Hope ya'll have a fun and fantastic weekend. Merci beaucoup for stopping by.

Sweet and Spicy Baked Chicken w/ Beer Rice + Bayou Boogie

Here's a family favorite that's sure to please and so easy for those busy days. It's sweet and spicy flavors will delight your taste buds and have you going back for more!  My son loves this dish and had two big plates! Serve with Beer Rice, (recipe below), a big tossed salad, and hot, crusty French rolls to mop up the sweet and spicy sauce. Out of this world! Le bon manger', cher!

Sweet and Spicy Baked Chicken

2 lbs. chicken pieces, (thighs, breasts, legs)

1 tbs. or more Cajun seasoning

Worcestershire sauce

Salt and Tabasco to taste

Season chicken pieces, with salt and Cajun seasoning in large baking pan. Shake on Worcestershire sauce and Tabasco, on each piece, cover with foil,  and refrigerate for one hour or overnight.

 Sauce

1/2 cup ketchup 

1/2 cup salsa,  jarred or homemade

1/4 cup water

1 cup orange marmalade
1 tsp. yellow mustard
1 tsp.. Tabasco sauce
1 tsp. paprika
1 tbs. Worcestershire sauce

Combine all of the above ingredients in a saucepan and bring to a boil.  Lower heat and simmer for 2o minutes, stirring often. If sauce is too thick, add a little water.

Meanwhile, bake the chicken in a 350 degree oven, for 10 minutes on each side, to brown. Then, pour sauce over chicken and bake for 15 more minutes. Turn and baste other side with some of the sauce and bake for 15 more minutes. Cest bon, cher! Enjoy!

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 Beer Rice

1 bunch green onions, sliced thin

1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken bouillion cubes
1 bottle (12 0z.) beer,  (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning



Dissolve bouillion cubes in boiling water in large saucepan. Stir in everything else and bring to a second boil.  Lower heat, cover and simmer for 30 to 35 minutes, or until liquid has been absorbed.

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Here' a little clip that I took at Festival Acadiens,  in October. Kevin Naquin and the Ossun Playboys were rockin' the crowd at the La Salle de Danse tent. Several  friends of mine were really cutting the rug. This one's for you, Nancy! Let the good times roll, cher!

Kevin Naquin and the Ossun Playboys

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

Time for Seafood Gumbo! + A Cajun Two Step

There was a chill in the air this morning in Cajun country, and with dinner guests coming tonight, I thought, what could be more perfect than a big pot of seafood gumbo?! This is one of my favorite recipes that I have perfected over the years into a delectable, flavorful dish, chocked full of fabulous seafood, vegetables, and spices. When I tell you that it's the most sinfully delicious thing that you will ever eat, then you know that I mean it, cher! Oh, cest bon, cher!

Roux

1 stick butter

1/2 cup flour

First you make a roux. Melt butter in a large heavy skillet on medium-low heat. Slowly add flour and stir constantly with a spatula until a medium brown color is reached. Remove from heat and set aside. If roux looks too thick, carefully add a little water, because it will be very hot.

Note: ( How long it will take will depend on what kind of skillet you are using. I use a heavy cast aluminum or cast iron skillet , which will brown a roux in 10 to 15 minutes. A lighter skillet will take twice as long, and will have to cook on low heat.)  I also make roux in larger batches and store in airtight containers in the fridge or freezer, for use in other dishes. This is a real time saver.

Stock

3 tbs.'s vegetable oil
3 cups Cajun trinity, (onions, bell peppers, and celery), chopped
3 tsp.'s minced garlic
1/2 cup green onions, including tops, sliced
1 can diced Rotel tomatoes, w/ green chilies
2 quarts seafood, chicken, or vegetable stock
1 lb. fresh or frozen okra, sliced
1/2 cup fresh parsley, chopped
1 tbs. dried thyme
3 bay leaves
2 tbs.'s Cajun seasoning, divided
1 tsp. Tabasco
Salt to taste

 Seafood

1 1/2 lbs. medium shrimp, peeled and deveined
1 lb. lump crab meat
1 bag gumbo crabs, if available
1 lb. crawfish tails, if available
1 pint fresh oysters
Note: If gumbo crabs and crawfish are unavailable, increase shrimp to 2 lbs.


In a large, 6 quart stock pot, saute the Cajun trinity in the vegetable oil, until soft. (about 10 minutes) Add the garlic, tomatoes and stock, and bring to a boil. Add the okra, parsley, thyme, bay leaves, 1 tbs. Cajun seasoning, salt, and Tabasco, and reduce heat, cover and simmer for 20 minutes. Carefully add the roux to the stock, mix well, and simmer for 10 minutes.

Season shrimp, crawfish, crab meat, and gumbo crabs with other tbs. Cajun seasoning and add to the pot. You can omit this other tbs. of Cajun seasoning, if you prefer a less spicy gumbo. Mix well and continue cooking for 10 minutes. Discard bay leaves.

Add the oysters and green onions and continue cooking on low for 10 minutes. Add more seasoning, if desired and a sprinkling of gumbo file' and garnish with green onions.

Serve with a scoop of hot cooked rice, potato salad, and hot French bread.
Out of this world! Serves 8. Bon appetit!

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A Cajun Two-Step

Here is another little clip that I took at the festival of The Pine Leaf Boys, playing a Cajun two-step. The couple dancing to the left, at the beginning of the clip, were really stirring up some dust! The lovely blonde with the pony tail, in the pink halter dress, and cowgirl boots is my darling daughter! She may look like her Daddy, but we all know where she got her love of dancing from! This one is for you, cher! Let the good times roll!

The Pine Leaf Boys

Hope you're all having a wonderful weekend! Merci beaucoup for stopping by!

Grandma's Buttermilk Biscuits + Festival Fun - Part II

Here's a tried and true recipe that my dear grandmother used to make, early in the morning before everyone woke up. Waking up to the wonderful aroma of these heavenly biscuits was such a treat and a great way to start the day. Especially when served with her homemade blackberry jam. So simple and easy, but oh, so good!

Cest bon, cher!

Grandma's Buttermilk Biscuits

2 1/2 cups all purpose flour

1/4 tsp. salt
3 tsp.'s baking powder

1/2 tsp. baking soda

1/3 cup butter, melted

1 cup buttermilk

Bacon drippings

Combine dry ingredients in large bowl. Add butter and buttermilk and mix to make a sticky dough. Knead lightly on a floured board. Form a smooth ball, and roll into 1/2 inch thickness, and cut with a biscuit cutter into 3 inch rounds. Place biscuits on a cookie sheet greased with bacon drippings or cooking spray. Bake at 425 degrees for 10 to 12 minutes. Makes 12 biscuits. Enjoy!

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Festival Fun- Part II

Day 2 of Festival Acadiens was a little cooler, with a nice breeze, and turned out to be quite a beautiful day. We started out at The Bayou Food Festival, for some sinfully delicious Cajun food. With over 40 booths from local restaurants, it was hard to choose.

My friends wanted some fried seafood boudin balls and a hot sausage poboy!
Ke-aww, cher, both were scrumptious, but the seafood boudin balls were fab!

I ordered a decadent crawfish enchilada from the Pat's Downtown booth and it was out of this world! To see my recipe for Crawfish Enchiladas, click here.

And I just had to get a Crawfish-Spinach Breadbowl, too, you know, to get my daily veggies in. Sinfully good! To see my recipe for Crawfish-Spinach Breadbowls, click here.

After shoring up our energy supply, we headed over to the main stage, Scene Ma Louisiane for a Cajun waltz. Ryan Brunet and Les Malfacteurs were entertaining the crowd. I took this little clip! So much fun!

Ryan Brunet and Les Malfacteurs

Then we made the trek over to the Boomer Tent, where Kevin Naquin and the Ossun Playboys were reving up the crowd. My favorite Mardi Gras Krewe, the Krewe de Canaille were really cutting up and dancin' the day away! This group sure knows how to party!

Next up was the hotter than Tabasco band, the Lost Bayou Ramblers. The fiesty crowd was loving this band and was getting a bit crazy. Lots of HOT jitterbuggin' going on there, too!

And finally, it was time for the final act of the festival. The crowd doubled in size as everyone made their way over to Scene Ma Louisiane to hear the great Wayne Toups, whom this year's festival was dedicated to. He really blew it out, and the crowd went absolutely wild and was dancin' up a storm! I almost got knocked down a few times, while taking this clip. Until next year, or at least till next weekend, let the good times roll, cher!

Wayne Toups and ZydeCajun

Hope ya'll are having a great week! Merci beaucoup for coming by!

Oh Big Fun on the Bayou ! - Part Deux

Festival Acadien et Creole - Day 1

An amazing day here in Cajun Country and DRY!! Day 1 of Festival Acadiens went off without a hitch! It didn't rain all day, except for a few light sprinkles and if you were dancing, it felt good! A whole lot of rosaries were said for the rain to go away and it did!!! The second day of the festival was an absolute blast and the music was INCREDIBLE! I took a lot of pics and videos, but no time to upload, now. The crowd was electric and highly charged and there was some of the best dancing going on that I've ever seen. Lawd have mercy ! Fun, oh so fun!! It rained steadily all night last night, so the festival park was quite muddy. This was turning into a Cajun Woodstock , more than ever, with all the slipping and sliding and dancing in the mud.

Nathan & the Zydeco Cha Chas were driving the crowd wild, with some of the best bayou blues/zydeco/jitterbug boogie!

Balfa Toujours was hot as jalapeno peppers, with their highly seasoned, traditional Cajun dance music, and lots of two-steps.

And Jimmy C. Newman and Jo-el Sonnier brought the house down.

And, "The Food"! Well you just can't even imagine how sinfully good the Cajun booths were.

And Bon Creole was the pick for Shrimp and Crawfish Poboys.

And the seafood etouffee from Fezzos was out of this world! And the best part is that we get to do the whole thing all over again, tomorrow! Lassiez les bon temps rouler! Oh the life of a Cajun is, oh, so fun!!! Hope that ya'll are having fun, too! Merci for coming by, cher and stay tuned!!!