Cajun Mardi Gras Favorites

It's time for Mardi Gras, cher, and time for some of the best eats of the year. King cake parties, before and after parade parties, lavish Mardi Gras balls, BBQ, crawfish boils, and the list goes on and on! Just one big party! Here are a few of my favorite Mardi Gras "must haves". Out of this world! Enjoy!

  (click on titles to view recipes)

Spicy Cajun Crab Dip

 Mardi Gras Jambalaya

  Fried Catfish Bites 

 Creole Shrimp Pasta Salad

 Spicy Cajun Crawfish Cakes

1 lb. fresh crawfish tails

2 tbs.'s mayo

1 tbs. Creole or Dijon mustard

1/2  tsp. Tabasco sauce

1 bunch green onions, chopped

1/4 cup fresh parsley, chopped

1 tsp. or more, Cajun seasoning

1 cup saltine cracker crumbs

1 cup seasoned bread crumbs

2 tbs.'s olive oil

In large bowl, combine all ingredients, except oil and breadcrumbs and mix well. Roll in breadcrumbs, shape into 8 patties, and chill for 30 minutes. Heat oil, in large nonstick skillet, and cook over medium heat for 3 to 5 minutes on each side, or until golden brown. Drain on paper towels. Serve with my Creole Tartar Sauce. (recipe below)

Creole Tartar Sauce

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic 1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill. Fab!
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And by popular demand.

Mini Muffalettas

Creole Potato Salad

Slow Cooker Red Beans and Rice

Cajun BBQ Shrimp

Mardi Gras Slaw w/ Cajun Hush Puppies

King Cake Bread Pudding

Have a safe and Happy Mardi Gras, Ya'll! Merci for passing by!

Red Beans and Rice Burritos + Bayou Boogie

After Easter dinner, I wanted to use the leftover ham bone, so I cooked a big pot of Slow Cooker Red Beans and Rice. As usual, my family devoured them, but I still had some left and decided to whip up these delicious family favorites. When I tell you that they are fab, then you know that I mean it, cher! And so easy for those busy days. Bon Appetit!

Red Beans and Rice Burritos

2 cups cooked red beans

1 cup cooked rice

1 red onion, chopped and divided

1/4 cup jalapenos, (jar variety)

1 cup shredded Mexican cheese, divided

1 cup salsa, divided

1 tsp. or more Cajun seasoning

1/2 cup fresh cilantro

4 flour tortillas

In medium bowl, combine red  beans and rice, half of onion, half of cheese, and half of salsa. Mix well and add Cajun seasoning and mix again.

Spoon evenly onto tortillas,  roll up, and place on a greased baking dish. Top with salsa, then other half of onion, cilantro, and jalapenos. Top with remaining cheese and bake in a preheated 350 degree oven for 15 to 20 minutes or until cheese melts. Serve with a cold beer and enjoy!

I'll be sharing these at ~

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

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Bayou Boogie

We had an absolute bon temp at Downtown Alive where the fabulous"Louisiana Red" was rev-ing up the crowd with their version of "Going Back to Big Mamou". One of my dear friends was really wearing out her dance partner. That's her in the green floral shirt, with the blonde hair. This one's for you, cher!

Hoping you're all having a wonderful Springtime week! Merci beaucoup for coming by!

Slow Cooker Red Beans & Rice + Bayou Boogie

When an old friend called and said that she and her family would be coming into Lafayette today, to do a little shopping and would like to stop by, I was absolutely thrilled. The only problem was that I had to work and would not have time to prepare dinner for them. So, after checking my pantry and fridge, I decided to cook an oldie but goodie, Red Beans and Rice, in my trusty slow cooker. What could be easier than assembling the ingredients that could simmer all day while I was away and be ready when they arrived around 5:30 pm. So easy and delicious, cher! Enjoy!

Slow Cooker Red Beans and Rice

1 lb. package red kidney beans
6 cups water
2 links smoked sausage, sliced and cut in half
1 cup, cubed ham + add leftover ham bone for extra flavor
1 cup, each, chopped onion and bell pepper
2 stalks celery, sliced thin
2 tsp.'s minced garlic
1 tsp. dried thyme
1 tbs. or more Cajun seasoning
salt to taste
2 bay leaves
1 tbs. Worcestershire sauce

Few good shakes Tabasco sauce
1/2 cup green onions, thinly sliced
3 cups hot cooked rice

Combine the first 12 ingredients in electric slow cooker. Cook for 5 hours on high or for 8 hours on low. Discard bay leaves and mash some of the beans and add green onions and Tabasco, and cook for 15 more minutes. Add a little water, if necessary. Serve over hot cooked rice with a big tossed salad and French bread. Serves 6. Cest bon, cher!

Note: The sausage and ham can be omitted for a vegetarian delight.

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Bayou Boogie

Here's a clip of one of my favorite artists, Marcia Ball, playing one of my favorite songs, "Got My Red Beans Cookin", at this year's Jazz Fest in New Orleans. Hope ya'll are having a wonderful, fun, week! Merci beaucoup for stopping by! Let the good times roll, cher!

Marcia Ball

Got My Red Beans Cookin' + Cajun Boogie !

Here's a family favorite that is just perfect for those cold winter days. Traditionally, red beans and rice is a dish made on Mondays, to make good use of the ham bone and any leftover ham, from Sunday dinner, in New Orleans. I have added some Andouille sausage, as well, which gives it a nice smoky flavor. Cest bon, cher! Bon Appetit!


 
Marguerite's Red Beans and Rice

1 (1 lb.) pkg. red kidney beans (I use Camellia brand)
1 ham bone w/ portion of ham meat on bone (optional, but desired)
1 lb. smoked hot sausage, sliced, browned, and drained
1 cup each of chopped onion, bell pepper, and celery
1 tsp. minced garlic
1 Tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. Cajun Injector brand "Hickory Grill" seasoning
2 bay leaves
1/2 tsp. thyme
Salt and hot sauce to taste
1/2 cup chopped green onions

Rinse and sort beans and place in large Dutch oven. Cover with water plus two inches. Bring to a boil, remove from heat and let stand for 1 hour. In a large skillet, brown sausage, drain and set aside. Add the ham bone and all other ingredients, except cooked sausage. Stir well and cook on low for 2 hours. Remove ham bone and stir, and add the cooked sausage, and hot sauce and continue cooking for 1/2 hour more hour or until a bean gravy forms. Serve over hot cooked rice with French bread. Garnish with green onions. Enjoy!
Bon Appetit!

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I've had a few requests for a little Cajun boogie. Here's a clip of Fred's Lounge, in Mamou, Louisiana, on a Saturday morning. The band starts at 8:30 am and plays till noon! Enjoy! Let the good times roll, cher! Merci beaucoup for coming by!

Easy Red Beans and Sausage

Here's a spicy Cajun favorite that is so easy to make. I got the recipe from watching the chef at the Blue Moon Saloon. Simple, yet delicious! Cest' Bon!

Easy Red Beans and Rice

Ingredients
1 pkg. Andouille sausage (sliced)
2 lg. cans, Blue Runner brand, spicy creole red beans
1/2 cup each , chopped, of the "trinity" (onions, celery, and bell pepper)
1/2 tsp. Tabasco
1 tsp. Tony's Creole seasoning
2 cups cooked rice

Brown sausage in large Dutch Oven. Drain excess oil. Add the trinity and seasonings and stir, on med. heat about 10 min's, or until veggies are soft . Add a little water, if needed, and red beans. Stir well and simmer on low for another 40 minutes. Serve over hot rice. Serves 6.