Spicy Creole Party Dips + More Festival Fun

Here are two quick and easy Creole style dips that are just perfect for your Cinco de Mayo celebration or any time you're in the mood for a little sinfully delicious snack. The first one is made with creamy avocados and blended with tomatoes, cilantro, and green chilies, and will send you into orbit, cher! Warning: (may become addictive)

Spicy Creole Guacamole

3 ripe avocados, peeled and pitted
1 small (8 ounce) can, Rotel tomatoes with green chilies, drained
1 small onion, minced
1 tbs. chopped cilantro
1 tbs. fresh lemon juice
1/2 tsp. sea salt
Tabasco to taste

Mash avocados in a medium bowl. Stir in tomatoes, onions, lemon juice, salt, and Tabasco, and mix well. Cover and chill until ready to serve. Serve with tortilla chips or veggies. Cest bon!

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Spicy Creole Salsa

2 cups diced fresh Creole tomatoes
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup diced green onions, including tops
1 tbs. lime juice
1 tbs. Tabasco brand Chipotle Pepper Sauce
1 tsp. minced garlic
1/4 tsp. sea salt

Combine all ingredients is a medium bowl and mix well. Serve with chips or crackers. Fab!

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 More Festival Fun

 We had an absolute blast at Festival International this past weekend. Fabulous Cajun food, music, and fun! Here's a little clip that I took at the Chevron Stage of Leroy Thomas and the Zydeco Roadrunners rockin' the crowd.  The high spirited crowd was in overdrive, along with the band, and I thought that the roof was going to blow off! LOL

Festival International - Saturday Night



And after a few days rest, we are gearing up for the Breaux Bridge Crawfish this weekend. 3 days, 3 music stages, over 30 of the best Cajun and zydeco bands, and some of the best crawfish that you will ever have the pleasure of eating. Hope to see you there! For a complete schedule, click here.

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

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette + Festival Fun

Tis' the season for grilling and we're grilling up a storm here in Cajun country. What could be better than a spicy grilled blackened shrimp salad with an even spicier vinaigrette? Out of this world, cher, and guaranteed to please your family and guests! Bon Appetit!

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette

Cajun blackened seasoning (recipe below)
1 lb. large shrimp, peeled and deveined, with tails left on

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Cajun 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 shrimp in spice mixture and arrange on skewers. Grill on a preheated medium hot grill for 5 to 7 minutes on each side.

Arrange your favorite greens in a large salad bowl and top with grilled shrimp.  Layer around the shrimp with pickled jalapeno slices, tomatoes, onions, avocado slices, cheese, or crumbled bacon  Drizzle with Bloody Mary Vinaigrette. (recipe below) Fab!

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 Bloody Mary Vinaigrette

1/4 cup spicy Bloody Mike or Mary mix
2 tbs.'s olive oil
1 tbs. prepared horseradish
1 tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/2 tsp. hot sauce

In a small bowl, whisk together, all of the ingredients in the order given.

Serve with hot French bread for dipping into the Bloody Mary Vinaigrette. Fab!

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Festival Fun

It's time for the 29th annual Festival International de Louisiane! Downtown Lafayette has been totally transformed into a huge multi-cultural super festival,  with 6 stages of fabulous music, a scrumptious food paradise, and an amazing arts and crafts bonanza for 5 straight days!  For a complete schedule, click here. Here are a few pics of Wednesday night's "kick off" concert and dance.

I will be posting some videos soon, so stay tuned.

Let the good times roll, cher! Merci beaucoup for passing by!

Crab and Shrimp Enchiladas + Festival Fun

Here's a spicy Cajun favorite that is perfect for your Cinco de Mayo celebration or anytime you want a fabulous meal. Sinfully good, cher and so easy to make. Bon appetit!

Crab and Shrimp Enchiladas

3 tbsp.'s butter
1 onion, chopped
1/2 cup green onions, sliced
1 bell pepper, chopped

1/4 cup fresh cilantro, chopped
1 lb. peeled medium shrimp

1/2 lb. lump crab meat, picked over 
1 can cream of mushroom soup, undiluted
1 can hot enchilada sauce, divided
1 (4 oz.) can green chilies, drained
1 tsp. or more, Cajun seasoning
1  8 count package flour tortillas
 1 (1/2) cups shredded Pepper Jack cheese, divided
1/4 cup Parmesan cheese, grated (optional)

In large skillet, saute the onion, bell pepper, seasoning, on medium heat, for about 5 minutes. Add shrimp and saute and stir for about 5 minutes on each side.

Pour in mushroom soup, half of the enchilada sauce, crab meat, and green chilies. Stir and mix well. Add salt to taste. Cover and simmer for 5 more minutes, stirring occasionally.
 

Place tortilla in a shallow dish and spread 1/2 cup of the mixture on top, sprinkle with  cheese, roll, and place in a greased, 13 x 9 baking pan, with seams down. Repeat.

When complete, pour other half of enchilada sauce, evenly on top and sprinkle top with remaining Pepper Jack cheese, 1/4 cup grated Parmesan cheese,  green onions, and cilantro. 

Bake in a preheated 350 degree oven for 15 minutes or until bubbly and cheese melts. 

Serve with my Corn, Black Bean, and Tomato Salsa.  Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage
See Ya in the Gumbo @ Ms. EnPlace

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Festival International de Louisiane

We had an absolute bon ton at Festival International, enjoying 5 straight days of fabulous food, music, and fun. The weather was great also, which made the whole event even more enjoyable. Here are a few pics that I took of some of the awesome food that we ate from the Pavillion de Cuisine. The lines were long, but well worth the wait.

Crawfish Spinach Bread Bowl

Blackened Shrimp Wrap

We also had dinner at a few choice restaurants downtown. The Jalapeno Cheeseburgers were out of this world!

And the fried shrimp en brochette was divine!

There were 6 music stages and the music was incredible.

Kick Off Dance

The Lost Bayou Ramblers got the ball rolling on Wednesday evening at the Kick Off fais do do and there was a whole lotta nitty-gritty dancin' going on.




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

Bayou Buffalo Wings w/ Blue Cheese Dip + Festival Fun

Here's a fabulous Cajun appetizer that will rock your socks off and have you sipping a cold drink or two. The spicy, hot sauce combined with these succulent chicken wings makes for a perfect addition to any party or occasion. You might want to double the batch, as they are so easy to make and baked for a healthier version. Bon appetit! Enjoy!

 Bayou Buffalo Wings

3 lbs. chicken wings

1 tsp. vegetable oil 

1 small onion, minced
3 cloves garlic, minced
1/2 cup chili sauce
1/2 cup cane syrup
1/4 cup apple cider vinegar
1 tbs. or more, Tabasco sauce
1 tbs. prepared horseradish
1 tsp. liquid smoke
1 tsp. chili powder
Cajun seasoning to taste

Remove wing tips from wings and place in a large bowl and season with Cajun seasoning.

Heat oil in large, heavy pot and cook onion and garlic for 5 minutes or until soft. Stir in chili sauce, cane syrup, vinegar, hot sauce, horseradish, liquid smoke, and chili powder. Over medium heat, cook for 5 minutes,until bubbly. Allow to cool.

Pour half of the sauce over wings, to coat, and cover and refrigerate overnight. Drain sauce and discard. Arrange wings on a baking sheet lined with heavy duty aluminum foil and bake in a preheated 400 degree oven for 10 minutes on each side.

  
Meanwhile, bring other half of sauce to a boil and boil for 1 minute, reserving some for dipping, if desired. Brush half of the remaining sauce over wings and continue baking for 10 more minutes. Turn and brush with remaining sauce and bake for 10 more minutes or until no longer pink inside.

Serve with my Smoky Blue Cheese Dip and a cold beer. Enjoy!

Smoky Blue Cheese Dip

1/2 cup blue cheese, crumbled
3 strips smoked bacon, cooked, drained, and crumbled
1/2 cup light mayo
4 tbs.'s low fat buttermilk
4 tbs.'s light sour cream
1/4 cup green onions, chopped fine
1 tsp.apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Salt and Tabasco to taste

Combine all ingredients in mixing bowl and whisk until well blended. Chill for 1 hour.

I am sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

Strut Your Stuff Saturday @ Six Sister's Stuff 

Saturday Night Special @ Funky Junk Interiors

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Festival Fun

We had an absolute blast at Festival International de Louisiane in Downtown Lafayette.  Six stages of fantastic music, dozens of sinfully delicious,  food booths, and an awesome International arts and crafts show, were a few of the many attractions that made this festival fun and fabulous!

 

 

 

 

 

 

 

 

 

 

 

Here's a little clip that I took of Leroy Thomas and the Zydeco Roadrunners playing at Scene Chevron on Sunday. They were really rocking the crowd and there was a whole lotta dancing going on.

Leroy Thomas and the Zydeco Roadrunners

 

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

Lots More Festival Fun ! - Days 3 and 4

Day 3

One of my oldest and dearest girl-friends came into town on Friday and we started off at Agave Mexican Restaurant and Cantina for a frozen Margarita, before heading to the first show of the evening. And on the way over we walked through the Marche' du Monde, an International Arts and Crafts marketplace.  And as usual, I couldn't resist buying a dress from my favorite booth and a cute little handbag, too.

 

Then it was time for the show and Steve Riley and the Mamou Playboys were taking the stage when we arrived. There was a huge crowd and people were dancing in the aisles and anywhere else they could find.

There is usually a large area right in front of the stage that is marked off for dancing, but for some reason it was eliminated this year. So, it kinda gave a new meaning to "your 2 square feet of dance floor".

Here's a little clip that I took of the hot two-steppin' going on at Scene Chevron. The Krewe de Canaille was out in full force.This one's for you, Sandy! Lookin' good, girl!

Steve Riley and the Mamou Playboys

After all this dancin', we were in dire need of refreshment and we headed over to the LUS Pavillion de Cuisine. The lines were long, but I finally managed to get this Crawfish-Spinach Bread Bowl and downed it along with 2 bottles of water. Divine! Click here  for my recipe for this Cajun treat.

Then, it was on to Scene TV 5 Monde, to see the Rythym and Roots Review with artists from Quebec, Cameroon, France, and New Brunswick. This was a fantastic show and there was a beautiful breeze.

Day 4

By Day 4 of this festival, you're really in a groove and it seems like you can't remember what your life was like, before the festival. Means you're having a blast! We started out at Scene Popeyes for Keith Frank and the Solieau Zydeco Band. Since it was Saturday, and the first full day, there was an enormous crowd and they were in full party mode!

Keith Frank and the Soileau Zydeco Band

Afterwards, it was warm and humid and we decided to cool off at The Filling Station Pub and Grille.  A nice cold beer with one of my favorites that I picked up along the way, Crawfish Nachos. Cest bon, cher!

After resting a little while, it was time for the next show, with Feufollet rockin the crowd, back at the Boomer Tent, better known as Scene Chevron. One of my faves and so much fun!

The crowd was lovin' this band and there was a whole lot of boogie-in' going on. They were really cranking it up, just as the sun was going down. I ran into one of my old gal pals from Zachary and want to dedicate this next clip to her. This one's for you, Dodie!

Feufollet

To be continued..... Yes, there's more, so stay tuned for the finale' because I'm saving the best for last!  Meanwhile if you want to see more of my videos, you can go here,  to my YouTube channel. And be sure and rest up, because we have the Breaux Bridge Crawfish Festival, coming up THIS WEEKEND, and you won't want to miss it! Lassiez les bon temps rouler!

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

Marguerite's Shrimp Salad + More Festival Fun - Day 2 !

Here's one of my favorite salads to have for lunch or whenever I'm in the mood for a light dinner. The combination of the succulent boiled shrimp and spicy dressing is out of this world and is guaranteed to please. It is equally delicious, made with any left over crawfish from your crawfish boil. So easy to make and perfect for warmer weather, too. Enjoy!

Marguerite's Shrimp Salad

1 lb. medium, cooked shrimp (I use boiled, recipe below)
1 lemon, cut in half
1 tbs. Cajun seasoning
2 large hard boiled eggs, peeled and chopped
1/2 cup each, onion and celery, diced
1 tsp. crushed garlic
1 tbs. chopped dill pickle, optional
1 tbs. chopped parsley
1/2 cup light mayo
1 tbs. Creole or Dijon mustard
1 tbs. ketchup
1 tsp. Worcestershire sauce
Few shakes of Tabasco

In large bowl, squeeze lemon juice on shrimp and season with Cajun seasoning. Add eggs, onions, and celery, and mix well. In separate bowl, mix garlic, dill pickle, parsley, mayo, mustard, ketchup, Worcestershire sauce, and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly. Chill until ready to serve. Serve on a bed of Romaine lettuce with sliced tomatoes, cucumbers, and avocados. And maybe a nice glass of white wine, too. Bon appetit!

For my Boiled Shrimp recipe, click here.

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More Festival Fun - Day 2!

We passed a great time at day two of Festival International and the weather was gorgeous, sunny and 80 degrees, with a light breeze and low humidity.! A little cool front blew in the night before,  making it feel more like California than Louisiana. The festival angels were with us, as they usually are at this festival. We started out at the official Opening Ceremonies at Scene International. Special thanks went out to the 1500 + volunteers that make this festival happen.

Then, one of my dear, old friends came on the stage and blew everyone's mind with his unique brand of slide guitar magic. The one and only Sonny Landreth was getting down! Geaux Sonny! The huge crowd really went wild for this show and Sonny and his talented band were rockin'! I took five videos of this show and will be posting them all on my You Tube channel, so you can catch them here next week. I am posting one of the shorter ones below. Fab!

 The Sonny Landreth Band

After this fabulous performance, I was famished and we headed over to the Norbert's Restaurant  booth, where I decided to sample the crawfish etouffee, topped with fried catfish! Oh, cest bon, cher!

Then I got a text message from friends wanting us to meet them at the New Orleans Original Daquiri's booth, for a Festival Punch, before heading to the next concert, at Scene Malibu. Yum!

And as the sun was setting over Lafayette, we arrived just in time to see Rootz Underground, a fantastic Reggae band from Jamaica, take the stage.The huge, rowdy crowd was raring to go!

It was so crowded that I could barely wiggle my way in far enough to take this clip, but I managed to take a short one,  just before my camera batteries went out! It seemed more like they blew up! LOL

Rootz Underground

Oh the life of a Cajun is oh, so fun!

Stay tuned, the best is yet to come! To be continued.....

Hope ya'll have a fun and fabulous weekend!
Merci for coming by!

Spicy Creole Cornbread + An Award + Festival Kick-Off

Here's another Cajun fave that is oh, so good and will melt in your mouth! It's just heavenly, a true taste of Southern comfort, and pairs well with just about any meal. Cest bon, cher! Enjoy!

Spicy Creole Cornbread

1 1/4 cups self rising cornmeal mix

1 cup light sour cream

1 cup milk

1 cup shredded cheddar cheese

1 can chopped green chilies, drained

1/4 cup vegetable oil

3 large eggs

1 tsp. Creole or Cajun seasoning

Preheat oven to 350 degrees. Beat eggs in large bowl. Stir in milk, oil, and cornmeal mix, and mix until smooth. Add sour cream, green chilies, cheese and Creole seasoning, and stir until well mixed. Let batter sit for 5 minutes. If too thick, add a little more milk. Pour into an 8 or 9 inch,  greased ovenproof skillet or an 8x8 inch baking pan. Bake 25 to 30 minutes or until golden brown and a toothpick comes out clean. Melt in your mouth, GOOD! Enjoy!

An Award

My dear Cajun sista, Jessica @ cajunlicious, recently passed this very prestigious award along  to me. Originally from New Orleans, now living up North, Jess is awesome and you'll definitely want to check out her fabulous Cajun recipes and  blog. Merci beaucoup, cher, for this lovely award! Since there are no requirements for this award, other than thanking and linking to the person who gave it to you and passing it on to some of your favorite Sistas, I'd like to pass it along to each and every one of my female followers. (sorry guys) Ya'll are the best and we are all in this Sisterhood together! Please visit them when you get a chance! (links on my followers gadget)

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Festival Kick-Off

We had an absolute blast at the fais do do and  kick-off for Festival International, last night, at Scene Barcardi, in downtown Lafayette. For those of you who do not know what a fais do do is, it is simply a Cajun street dance,  an old tradition in Cajun country.

There were two hotter than hot bands playing and the high spirited crowd was in Zydeco overdrive. Horace Trahan and The Ossun Express was up first and they were really rocking the crowd.

 And there were lots of scrumptious Cajun delicacies to choose from. I just had to have some seafood jambalaya and a shrimp poboy from the Lagneaux's booth. Cest bon, cher!

And lots of drinks to choose from at the Malibu Party Center. It was quite warm and humid, so this booth was very busy. There's nothing like a nice cold drink on a hot day!

And here's a little clip that I took of the exuberant crowd and some of the nitty-gritty dancin' going on. My camera was having issues, , but it will give you an idea of all the fun that was going on. They were only warming up for this fabulous 5 day festival, so stay tuned, because there's so much more fun to come!  Let the good times roll, cher! Wish you all were here! To be continued....

Horace Trahan and The Ossun Express

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