Cajun Jalapeno-Sausage Cornbread + A Cajun Waltz

Here's another Cajun favorite that is sure to please and will just melt in your mouth. This  dish is a hit at any gathering and disappears in a flash,  so you may want to make two. It's especially good if hot sausage is used. Great for tailgating, too. Cest' bon, cher! Enjoy!
  

Cajun Jalapeno-Sausage Cornbread

1 pkg. "hot" bulk pork sausage

1 tbs. Worcestershire sauce
1 onion, chopped fine

Cajun seasoning to taste

2 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded cheddar cheese
1/2 cup sliced jalapeno peppers,  jar variety

Brown sausage in heavy skillet and drain excess oil. Add onions, Cajun seasoning, and  Worcestershire ,and stir fry sausage and onions for 5 minutes, scraping bottom, and adding a little water to prevent from sticking if necessary. Set aside.

In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients, except sausage and onions and stir until blended. Then fold in the sausage and onions. Mix well and pour into a greased 13x9 inch baking dish and bake at 350 degrees for 30 to 35 minutes, or until a toothpick comes out clean. Especially good with a cold beer. Bon Appetit!

For my Cajun Seasoning Blend recipe, click here. 

I'll be sharing these at~

Strut Your Stuff Saturday

Saturday Night Special

Sunday Showcase Party
Tailgating Time

*******

A Cajun Waltz

Of all the dancin' that goes on in Cajun country, the Cajun waltz is perhaps my favorite.  Here's a little clip of  Jeffery Broussard and the Creole Cowboys swaying the crowd at this year's Cajun-Zydeco Festival in Ardenwood. Let the good times roll,  cher!

I'd like to extend a warm welcome and thanks to all of my new followers. I appreciate each and everyone of you and I'm so glad to have you along!  Please leave me a comment so that I can follow you back. Also, I've had several people tell me that they are now following, but are not showing up on my GFC gadget, due to issues with Blogger, last week. So, if I have somehow missed you,  please leave a comment or email me. Wishing you all a fun and fab weekend. My thoughts and prayers are with everyone in the path of Hurricane Irene. I can so relate to what you're going through. Merci beaucoup for coming by.

Cajun Sausage Cornbread + Jalapeno Hash Brown Casserole

Here are a few of my favorite Easter brunch sides that I will be making for friends and family, this year. These great breakfast/ brunch casseroles are just fabulous and are wonderful for anytime of year. The first one, is a meal in itself and you will not be able to stop eating it! Cest bon, cher! Enjoy!

Cajun Sausage Cornbread

2 links Andouille sausage, diced 
1 cup shredded cheddar cheese
1/2 cup onions, chopped
2 tsp.'s minced garlic 
2 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 Tbs. baking powder
1/2 tsp. baking soda
2 tbs.'s Cajun seasoning, divided
1 can cream-style corn

Brown sausage, onions, and garlic in heavy skillet, until brown. Drain and sprinkle with half of the Cajun seasoning, mix well and set aside. In a large bowl, beat the buttermilk, eggs, and oil. Stir in the remaining ingredients and stir until blended. Then fold in the sausage/ veggie mixture. Mix well and pour into a buttered, 3 quart baking dish and bake at 350 degrees for 25 to 30 minutes, or until a toothpick comes out clean. Oh, the flavors are so sinfully good, cher!
Bon Appetit!

********

Jalapeno-Hash Brown Casserole

1 (32 ounce) package of frozen, Southern-style hash brown potatoes, thawed
2 cups shredded, pepper jack or cheddar cheese
1/2 cup green onions and tops, sliced thin
1/2 cup or more pickled jalapeno slices
1/2 stick butter, melted
1 (8 oz.) container light sour cream
1 can cream of cream of mushroom w/ roasted garlic, soup, undiluted
1/4 cup milk
1 tbs. Creole seasoning
1/2 tsp. black pepper
1 tbsp. paprika
Few shakes Tabasco
Salt to taste

Combine all ingredients, except paprika, in large bowl and mix well. Add milk to desired consistency and pour into a 13x9 baking dish, coated with cooking spray. Sprinkle with paprika and bake in a preheated oven at 350 degrees for 50 to 60 minutes or until bubbly and brown. So rich and delish, cher. Le Bon Manger!


*******
If anyone tries one of these recipes, please let me know how it turned out. I just love it when someone cooks one of my recipes and lets me know that they enjoyed it. Next, I will be sharing some great Easter appetizers and desserts with ya'll. Stay tuned!

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.