Cajun Shrimp Jambalaya + Festival Cook-Off

We had an absolute blast at the Shrimp Festival and especially at the shrimp cook-off. Imagine row after row of booths, all cooking their best shrimp recipe! And imagine being able to taste everything, too! I was in heaven, when I got to sample 6 different shrimp dishes, before I had to stop, due to being stuffed!

They were all fabulous, but two in particular really captured my attention and got my vote. These Shrimp Cakes w/Jalapeno Cream Sauce were out of this world! I got to know the guy who was cooking these babies. Here he is with his secret ingredient, Acadiana Spice, a new Cajun seasoning. That's the Jalapeno Cream Sauce in that big pot! Oh cest' bon, cher!

My other favorite was the the Shrimp Jambalaya which was divinely delicious and complimented the spicy shrimp cakes perfectly. So spicy and perfect! I drank two fresh lemonades with these samples, and then a bottle of water!

I finally had to take a break and take a walk down by the docks, where there was a nice little breeze blowing. After a little rest by the water, it was time to dance some of those calories off! Oh, the life of a Cajun is oh, so good!!

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Cajun Shrimp Jambalaya

2 lbs. small shrimp, peeled and deveined
1 stick butter
1 large onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
1/4 cup fresh parsley, chopped
2 tsp.'s minced garlic
1 large (16 oz. can tomato sauce)
1 tsp. salt
1/2 tsp. cayenne pepper or more
1/4 tsp. black pepper
Few good shakes Tabasco
3 cups water
1 1/2 cups uncooked rice

Melt the butter in a large heavy skillet. Add the onion, bell pepper, celery ,garlic, and parsley and saute' for 10 minutes. Stir in shrimp, tomato sauce and seasonings and simmer on low heat for 15 minutes. Add the water and bring to a boil. Stir in the rice, lower heat, and cover, and cook for 20 minutes. Turn heat off and let stand for 10 minutes. Stir gently and serve. Serves 6.
Bon Appetit!

Time for the Shrimp Festival ! + Nanny's Strawberry Shortcake

It's festival time, again in Cajun Country, and one of my absolute faves is coming right up! The town of Delcambre, La. will be hosting the Delcambre Shrimp Festival on August 12-16. Delcambre is known for it's shrimp and this fabulous festival salutes my favorite crustacean, the shrimp! They will be serving it up right and in as many ways as you can think of, boiled, fried, stuffed, in a stew, etc., etc.

And lots of great music to go with all of this great food, too. Wednesday and Thursday nights are family nights and will feature live music and specials on the carnival rides. On Friday night, there will be a fais do do, and dancing that will last into the night. On Saturday, Jamie Bergeron and the Kickin' Cajuns will rock the crowd and on Sunday, T.K. Hulin and Friends will take the stage, at noon, under the pavilion.

Also on Sunday, there will be the traditional Fisherman's Mass on the docks at 10 a.m., with the blessing of the fleet, followed by a boat parade. Come on out and get into the festival spirit for the first of many fun festivals coming our way. For more info., click here. Let the good times roll, cher!

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Nanny's Strawberry Shortcake 

Here is a family favorite that is so delicious that I could eat it everyday! It was my godmother's recipe and I have many fond memories of eating this heavenly delight over at her house on hot summer days. I like to bake the shortcake, which is really a poundcake, in the morning, which by itself is a real treat, with a good strong cup of coffee. But layered with whipped cream and fresh Louisiana strawberries, it becomes divinely delicious beyond belief! Cest bon, cher! 


1 cup butter
2 cups sugar
2 1/4 cups sifted flour
1/4 tsp. baking powder
1/8 tsp. salt
3 Tbs.'s water
4 eggs
1 tsp. vanilla extract
1 tbs. lemon juice
1 lb. fresh strawberries, washed and sliced in half
Whipped cream

Cream butter and add sugar gradually and mix well. Combine the dry ingredients in a bowl. Add 1 tbs. at a time to the butter and sugar mixture, alternating with water. Beat the eggs lightly in bowl and add vanilla and lemon juice. Stir well and add to the dry mixture. Mix gently and pour into a greased loaf pan and bake @300 degrees for 1 hour or until toothpick comes out clean. Set aside to cool.

Slice pound cake into eight slices. Place slice on dessert plate, top with whipped cream, then fresh sliced strawberries. repeat. Bon Appetit! Serves 4