Cajun Pumpkin Delights + A Cajun Two-Step

Here are a few of my favorite pumpkin recipes that are just perfect for your Halloween party or anytime you want a sinfully delicious treat. The pumpkin-chocolate combo is my fave and is out of this world and the Kahlua or bourbon adds a bit of decadence. And both are so easy too, for those busy days. Enjoy!

Pumpkin Spice Cupcakes  w/  Kahlua Fudge Frosting

1 box yellow cake mix

1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 cup chopped pecans




Place paper baking cups in 24 muffin cups. In large bowl, beat cake mix, pumpkin, water, oil, eggs, and spices. Beat on low with electric mixer for 30 seconds to blend ingredients. Then beat on medium speed for 2 minutes. Stir in pecans.

Fill prepared muffin cups 2/3 full and bake in a preheated 350 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and frost with Kahlua Fudge Frosting. (recipe below), and garnish with seasonal candies or sprinkles.

Kahlua Fudge Frosting

 2 cups confectioners 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 Kahlua and beat on low with an electric mixer, until desired consistency. Frost cooled cupcakes. 

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And here is another one of my family's faves that is just heavenly and will have you going back for seconds. The Chocolate Bourbon Sauce compliments the pumpkin perfectly and is totally worth the calories, cher! Fab!

 Pumpkin Bread Pudding w/ Chocolate Bourbon Sauce

1 -1/2 cups evaporated milk

1/2 cup each, sugar and brown sugar

1/2 tsp. pumpkin pie spice

1 tsp. cinnamon

4 eggs, lightly beaten

1 - 15 oz. can pumpkin

1 tsp. vanilla extract

1 loaf "day old" French bread, torn into pieces

Whisk together the first seven ingredients, in large bowl. Add bread and mix well to coat. Spoon into a buttered 9x13 baking dish and cover with foil. Place into a larger baking pan, filled with 1 inch of water. Bake in a preheated 350 degree oven, for 20 to 25 minutes. Remove foil and bake for 10 more minutes or until a knife comes out clean. Serves 8.

Chocolate Bourbon Sauce

8 (1 oz.) squares semisweet chocolate
1 tbs. butter
6 tbs.'s whipping cream

1 shot of bourbon

Combine all ingredients in saucepan and stir and cook over low heat, until melted and smooth. Remove from heat and drizzle over warm bread pudding and top with whipped cream. Divine!

I am sharing these at~

Potpourri Friday @ 2805

Saturday Night Special @ Funky Junk Interiors
Strut Your Stuff Saturday @ Six Sister's Stuff 
Sweet Indulgences Sunday @ A Well Seasoned Life

Tuesday Talent Show@ Chef in Training

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Here's another little clip that I took of the crowd, dancing to a Cajun two-step at Festival Acadiens. Walter Mouton and the Scott Playboys were rockin' the crowd. Crank it up and let the good times roll, cher!

A Cajun Two-Step

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

Happy Halloween!

Chicken and Sausage Gumbo + Gumbo Cook-Off + A Cajun Waltz

We had a fabulous time on Thursday evening at the 21st annual Realtors of Acadiana Gumbo Cook-Off. There were dozens of gumbo booths,  all competing for the best gumbo in Lafayette and only $5.00 for all-you-could-eat! Pure heaven, cher, and it was very hard to pick a fave.

But clearly, my favorite was the seafood gumbo from the Teche Federal Bank booth. It was packed with flavor with lots of shrimp, crab meat, and crawfish,  and had a generous dose of Tabasco, which gave it that unmistakable spicy taste. It was sinfully good!

This chicken and sausage gumbo from the Coldwell Banker booth was a close second and was also seasoned well and very flavorful and delicious Cest bon!

There was a costume contest and all the booths were decorated according to this year's theme, Fun and Games. This group was lively and their chicken and sausage gumbo was fab!

There was just about every kind of gumbo you could imagine, including duck and venison sausage, and gator and sausage, and all of the proceeds went to local housing charities.

And of course there was live music and dancing, and Geno Delafose and French Rockin' Boogie entertained the crowd. Had to dance off that gumbo, rice, and potato salad.

Here's a little clip that I took. Most people were still eating, but a few could not resist a dance or two. That's my friend Tom, in the plaid shirt and baseball cap. This one's for you, cher.

Geno Delafose and French Rockin' Boogie

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 We are finally warming back up to 80 degrees in Cajun country, but earlier this week, we had an early cold snap with lows in the low 40's and it was a shock, but perfect for cooking a gumbo.  I made my first gumbo of the season and it was totally scrumptious and I wanted to share the recipe. Bon appetit!

 Chicken and Sausage Gumbo

1 cut up fryer or gumbo hen
1 lb. Andouille sausage (or smoked sausage), sliced
1 pt. oysters w/ liquid, optional
1 cup each onions, bell peppers, and celery, chopped
3 cloves garlic, minced
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning (divided)
Salt and Tabasco to taste
3 bay leaves
3 quarts chicken stock or warm water
First, you make a roux.

3/4 cup flour
3/4 cup vegetable oil

Combine flour and oil in a large Dutch oven, on medium heat, and stir constantly, for about 10 to 15 minutes, until medium brown in color. Scrape bottom and sides, often. When desired color is reached, lower heat and add the "holy trinity" (onions, celery, and bell peppers), and garlic, stir well for about 3 minutes, then slowly add the chicken stock or  water. Add seasonings, bay leaves, and Tabasco , and bring to a boil and simmer for 15 minutes.

Season chicken and sausage with 1 tbs. of Cajun seasoning. Brown seasoned chicken and sausage, on both sides, in a large cast iron skillet. Drain excess oil and add to the gumbo. Bring to a boil, lower heat and simmer for 1-1/2 hours, stirring occasionally. Add green onions, parsley, and oysters, and a few shakes of Tabasco, and stir and cook for 10 more minutes. Skim excess oil and top each bowl with a little gumbo file' powder and serve with a scoop of rice,  potato salad and hot French bread. Serves 8 Cest bon, cher!


I am sharing these at ~

Sunday Showcase Party @ Under the Table and Dreaming

See Ya in the Gumbo Potluck @ Ms EnPlace
Tasty Tuesdays @ 33 Shades of Green

These Chicks Cooked @ This Chick Cooks 

For my seafood gumbo recipe, click here.








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A Cajun Waltz

Here's another clip that I took at Festival Acadiens of a traditional Cajun waltz. Walter Mouton and the Scott Playboys were swaying the crowd at Scene Ma Louisiane. Walter is a master accordionist and has been entertaining Cajun country for over 40 years.

Walter Mouton and the Scott Playboys

Wishing all of you a fantastic week ahead! Merci beauoup for stopping by!