Festival Acadiens Fun - Part I

We had an absolute bon ton at the kick-off party for Festival Acadiens, on Friday evening, at Parc International in downtown Lafayette. The Lost Bayou Ramblers were rockin' the crowd, and the dancers were really cutting the rug!

On Saturday, the party moved over to Girard Park for the first day of the 28th annual Festival Acadiens et Creole. Gorgeous, summer-like weather brought out thousands of festival goers and you cannot imagine the fun that was being had!

The main stage, Scene Ma Louisiane, had a terrific musical  line-up, and was partially in the shade. With temps. around 90 degrees, this was a major attraction.

The drink booths were working overtime and the Bayou Food Festival was serving up more than a few Cajun delights. Here were a few of my faves.

The third stage, La Salle De Danse was attracting a large crowd. It had a big tent, fans, and a wooden dance floor. A nice respite from the intense Louisiana sun.

Walter Mouton and the Scott Playboys were getting down, cher and there was a whole lotta dancin' going on inside of that tent!

The dance area at Scene Heritage was in full afternoon sun, but that didn't stop these Cajuns from kickin' up some dust. They were pulling out all the stops for Roddie Romero and the Hub City Allstars! Burning off some calories, for sure!

Since this video was taken in full sun,  it's not the best quality, but will give you an idea of the nitty-gritty dancin that was going on, cher!. I took so many videos, that it's a miracle my camera didn't blow up!

Roddie Romero and the Hub City All-Stars

Now you know why we HAVE TO eat so many calories!! And we get to do it all over again, today! Oh the life of a Cajun is oh so FUN! Wish ya'll were here, but hope that you all are having a fun weekend, too! Merci beaucoup for stopping by! To be continued.........

Creole Meatballs and Spaghetti + Festival Preview

Here's one of my favorite recipes that was handed down to me from one of my dear aunts. I have many fond memories of eating this wonderful dish,  over at her home on the bayou. These were and still are, the best meatballs that I've ever eaten and when I tell you that they are out of this world, then you know that I mean it,  cher! The basic sauce is also her recipe, with a few tweaks of my own! Le bon manger! Enjoy!

Meatballs

1 1/2 lbs. ground round beef

1/2 lb. ground pork
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs
2 eggs, beaten
1 tbs. Worcestershire sauce
1 onion, finely chopped

1/2 cup each, bell peppers and celery, finely chopped
2 tsp.'s garlic, minced

1 jalapeno pepper, seeded and chopped, optional
1/4 cup fresh parsley, finely chopped

1 or 2 tbs.'s Creole or Cajun seasoning
Salt and Tabasco to taste

In medium bowl, combine eggs, milk, breadcrumbs, and Wor. sauce. In large, separate  bowl, combine meat with all remaining ingredients. Combine the egg mixture with the meat and mix well. Shape mixture into 2 inch balls. Arrange meatballs in baking pan and bake @ 350 degrees for 20 to 25 minutes, turning once halfway. Meanwhile make sauce.

Sauce

1 large onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

3 cloves garlic, minced

1/4 cup fresh flat leaf parsley, chopped

2 tbs.'s olive oil

2 small cans sliced mushrooms, drained

1 large can, diced tomatoes

1 can, Rotel tomatoes w/green chilies

1 small can tomato paste

1 small can tomato puree

2 small cans tomato sauce

2 tbs.'s Worcestershire sauce

1 cup water 

3 bay leaves

1 tbs. Italian seasoning

Salt and Tabasco, to taste 

1 lb. spaghetti noodles, cooked according to package directions, rinsed and drained

Saute "the trinity" in olive oil, in large Dutch oven, on medium heat until soft. Add tomatoes, tomato paste, tomato puree, and tomato sauce, and cook for 10 more minutes, stirring often. Slowly add water and simmer for 10 minutes, mixing well. Add garlic, mushrooms,  Worcestershire sauce, bay leaves, parsley, and seasonings, and bring to a boil. Lower heat, add meatballs, and simmer for 1 to 1 1/2 hours.  Serve over spaghetti, top with grated Parmesan cheese, with a big tossed salad and garlic bread!

Bon appetit!

*******

Festival Acadiens et Creole Preview

At long  last, it's the weekend we've been looking forward to for a whole year! It's time for Festival Acadiens et Creole, my absolute favorite festival of all! Three glorious days of nothing but great Cajun and Creole music, food, and fun! Festival de Musique, Bayou Food Festival, Louisiana Arts and Crafts Fair, Louisiana Folk Roots, and so much more! Come on out and enjoy everything that this fantastic festival has to offer. See ya'll there! 

This year's festival will be dedicated to the one and only Wayne Toups, an Acadiana legend and master accordionist.  Wayne's energetic and innovative style, blends traditional Cajun music with Zydeco and rock, making him one of the most influential musicians of our time. His passion for his Cajun heritage, and his originality, shine through in every song, making him one of the most popular artists, among young and old fans, alike. Loved by all, there's no standing still, when Wayne's on the stage! Geaux Wayne!

And don't forget the pre-festival Bach Lunch, to be held from 11:00am - 1:00 pm, in Parc Sans Souci, on Friday, October 8th. The Canes will entertain the crowd. And a little later, at Parc International, beginning at 6:00pm, there is a kick- off party, with a fais do do, at Parc International, with two of the best bands around, The Lost Bayou Rambler's and Cedric Watson and Bijou Creole. Come on out and get into the festival spirit, it's guaranteed to be one of the best times that you will ever have! For a complete schedule, click here

Here is a clip that I took of Wayne Toups, playing at last year's festival. Heavy rains came overnight, and turned the dance area into a sea of mud, but that didn't stop these Cajuns from having their fun! This one's for you, Janice! Lassiez les bon ton rouler, cher!

Wayne Toups and Zydecajun

Stay tuned! Wish you all were here! Merci beaucoup for coming by!

Pumpkin Gingerbread w/ Caramel Rum Sauce + More Bayou Boogie

With our first cool front blowing into Cajun country this morning, I was in the mood to bake and for a little taste of Fall. Here's a heavenly treat that will go well with your morning coffee or perfect for anytime you have an ahnvee for a little something sweet. It combines two of my favorite flavors, pumpkin and gingerbread, with an added taste sensation of a decadent caramel/rum sauce! Out of this world, cher! Enjoy!

Pumpkin Gingerbread w/ Caramel Rum Sauce

2 1/2 cups flour

1 tsp. baking powder
1 1/2 tsp.'s baking soda
1 tsp. salt
1 1/2 tsp.'s ground ginger
1 tsp. ground cinnamon
1 1/4 cups light brown sugar
1/2 cup butter, softened
1 cup pumpkin, canned or fresh
1/2 cup Pet milk
1/4 cup molasses
2 large eggs
1 tsp. vanilla extract


In medium bowl, sift together the dry ingredients. In large bowl, combine brown sugar and softened butter and beat with an electric mixer, on medium speed, until well blended and creamy. Add pumpkin, milk, molasses, eggs, and vanilla, and continue to beat, until well mixed. Gradually add the dry ingredient mixture, and beat until combined. Spoon batter into a greased and floured 13 x 9 inch baking pan. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick comes out clean. Cool for 15 minutes. Cut into squares and serve with Caramel Rum Sauce. Cest bon, cher!

Caramel Rum Sauce

1 cup whipping cream
1 1/2 cups firmly packed brown sugar
1/4 cup butter, melted
2 tbs.'s light or dark rum
1 tsp. vanilla extract
1/2 cup chopped pecans


Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over pumpkin gingerbread. Bon Appetit! 

I am sharing this at~

Sweet Indulgences Sunday at A Well Seasoned Life

******
More Bayou Boogie



I've had a request for some more bayou boogie, more specifically, for some bayou boogie from Festival Acadiens et Creole, which is right around the corner! One of our biggest and best festivals, Festival Acadiens et Creole, celebrates all things Cajun and Creole, and has been called by many, a Cajun Woodstock. This year's festival will be held on October 8, 9, and 10, beginning in Downtown Lafayette on Oct. 8, and continuing on in Girard Park, on October 9 and 10. Here's a little clip that I took at last year's festival of one of my favorite bands, Nathan and the Zydeco Cha Chas, just to give you an idea of how much fun is coming right up! For a complete schedule , click here. Let the good times roll, cher!

Nathan and the Zydeco Cha Chas