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!

Cajun Crab and Corn Casserole + Bayou Boogie

The Lenten season is in full swing in Cajun country and fabulous Louisiana seafood is on sale everywhere. The crabmeat was on sale at my favorite seafood market and I couldn't resist buying a few pounds. Enough for a batch of crab cakes and to make this scrumptious casserole. And it is so quick and easy for those busy days. Out of this world, cher and it will have you going back for more. Bon appetit!

Cajun Crab and Corn Casserole

1 lb. lump crabmeat
1 tbs. minced garlic
1/4 lb. butter
1/2 cup flour
1 cup milk
1 cup whipping cream
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Salt to taste
2 tbs.'s fresh parsley, chopped
1 tsp. dried thyme
1 (12 oz.) can Mexican corn, drained
3 ounces Parmesan cheese, grated
3 ounces Romano cheese, grated

Melt the butter in a large saucepan on low heat. Add flour and stir until thickened. Continue cooking for 10 minutes and stir constantly until a blonde roux is formed. Add cheeses, whipping cream, milk, parsley, and seasonings. Cook until sauce thickens and cheese is melted. Add crabmeat and cook on low for 5 more minutes. Transfer mixture to a buttered casserole dish. Bake in a preheated 350 degree oven and bake for about 10 to 15 minutes or until golden brown and bubbly.

Serve with a big salad or steamed veggies and French bread for a special meal. Fab! Enjoy!

For my Sinful Bayou Crab Cakes recipe, click here.

I'll be sharing this at ~
Inspire Me Monday @ Create with Joy
See Ya in the Gumbo @ Ms. Enplace

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Bayou Boogie

Here's a little clip that I took of some nitty-gritty dancin' going on at Festival Acadiens. The crowd was lovin' this band and there was a whole lotta boogie-ing going on. Crank it up for this one, cher, and let the good times roll!



Wishing all of you a fun and fabulous weekend! Merci beaucoup for stopping by!

Creole Stuffed Catfish

It's that time of the year again to go to New Orleans for Mardi Gras parades. We are going to the Krewe of Vieux Parade which winds it way through The French Quarter. Before the parade, we plan to have dinner at one of our favorite Bourbon Street restaurants. My favorite item on the menu is the Creole Stuffed Catfish. It has a delicate, yet spicy taste that is almost too good to be true. Here is my own version of this delicious dish.

Creole Stuffed Catfish

2 medium sized catfish fillets, cleaned
1/2 lb. fresh lump crab meat
1/2 cup seasoned breadcrumbs
1/4 cup butter
1/2 cup each minced onion and bell pepper, and celery
1 tsp.minced garlic
1 bunch green onions, finely chopped
2 tbs.'s Tony Chachere's Creole seasoning
1 tbs. chopped fresh parsley
Juice of 1 lemon

Slit a pocket in the catfish for stuffing.
Season inside and out with 1 tbs. Creole seasoning
Baste with 1/2 of the lemon juice

Melt butter in skillet, and add garlic, onions, bell pepper, and celery. Sautee' until wilted.
Add breadcrumbs, green onions. parsley, crab meat and other tbs. Creole
seasoning. Stir and cover and simmer for about 15 minutes.

Fill catfish with stuffing and place in a buttered baking pan. Dot catfish with butter and
pour remaining lemon juice on top. Bake in a 350 degree oven, for 35 to 40 minutes.
Baste occasionally. Serves 2 Bon Appetit!

Note: This recipe also works well with flounder.