Spicy Grilled Catfish & Shrimp + Fun on the Bayou

Here's a great quick and easy recipe that is a favorite at my house, and is perfect for those warm summer evenings. So light and healthy, too! One bite of this scrumptious dish will send you into orbit, cher! Oh, cest bon! If you can't get catfish, in your area, your favorite fish can be substituted. Enjoy!

Spicy Grilled Catfish and Shrimp 

4 large catfish fillets
1 lb. large shrimp (peeled and deveined)
1 tbs. blackened fish seasoning
1 tbs. Cajun seasoning
1 tsp. dried thyme
Juice of one lemon

 


Squeeze lemon juice on both sides of fish and shrimp. Combine seasonings and sprinkle seasoning mix on the fish and shrimp, to coat both sides. Cover and refrigerate for 15 minutes.

Place seasoned shrimp in an oiled grill pan, and baste and grill for 5 to 7 minutes on each side. Place seasoned catfish (top side down) in an oiled grill pan.  Grill on medium for 10 to 12 minutes. Flip and baste and grill for 10 to 12 more minutes, or until fish flakes with a fork. Oh cest bon, cher! Serve with steamed broccoli and garlic bread. Le bon manger!

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Fun on the Bayou

It was another great Cajun weekend, with lots going on and plenty of fun to be had! On Saturday night, we went to Artmosphere, a combination art gallery, restaurant/ bar, hookah lounge, and live music venue, in downtown Lafayette. David Egan and the Twenty Years of Trouble Band were rockin' the crowd!

There was a whole lotta rockin' and rollin' going on!

After dancing for a while, we ordered one of these sinfully delicious pizzas! Divine!

The walls are always filled with such interesting art. These caught my eye.

And here's a little clip that I took of some good old bayou boogie. They were jammin' down!

David Egan and the Twenty Years of Trouble Band!

Wishing you all a wonderful, happy week! Merci beaucoup for stopping by!

Signs of Spring ! + Spicy Cajun "Dirty Rice"

Signs of spring are everywhere, in Cajun Country and it is a delight to drive around, especially if you are in a convertible! The better to feast your eyes on the bursting forth of Spring and with a full view of the sky, too. I took this pic while stopped at the red light, where I spend a large amount of time waiting. Fortunately, this house on the corner, has a nice yard and garden, so there is always something beautiful to look at while waiting for the light to turn green. Finally, Spring is here! Hope that ya'll get to get out there and enjoy it!

This tulip tree is almost in full bloom.

And the cherry trees are starting to bloom.

This one is in full bloom!

Here is a wonderful dish that goes well with so many things. This is a special recipe that has been handed down for generations, in my family. It compliments a beef roast, ham, or chicken dish, perfectly and is easy to make. Known as "Dirty Rice", or rice dressing and it is almost always on the Cajun table, and is especially good with Barbeque. Enjoy!



Spicy Cajun "Dirty Rice" Dressing

1 cup onions, chopped fine
1/2 cup celery, chopped fine
1/4 cup green bell pepper, chopped fine
1/4 cup red bell pepper, chopped fine

2 tsp's minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
(or 1 lb. lean ground beef)

1/4 lb. chicken giblets, chopped (optional)
Salt and Tabasco, to taste
1 tbs. or more, Cajun seasoning
2 tbs's Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
1 1/2 cups beef stock or broth
3 cups cooked rice

First, make a light roux.

2 tbls.'s flour
2 tbls.'s vegetable oil

Brown the flour in the oil in heavy skillet and stir constantly until it is a medium brown. (about 10 minutes) Lower heat and add the vegetables and garlic and stir for 5 minutes, adding a little bit of water, if needed, to prevent sticking.  Cook for 5 minutes, stirring constantly. remove from heat and set aside.

In separate large, heavy frying pan, cook the beef, pork, and giblets and stir and cook until browned. Drain excess oil and add the Worcestershire sauce, beef stock, and prepared roux,  mix well,  and cover and simmer for 30 minutes.  Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Add a few shakes of Tabasco if you want it spicy. Delicious! Serves 6

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Many thanks to all of you who have commented and emailed me with advice on how to fix a problem that I've been having for about a week, now. Wishing ya'll many lovely Springtime moments! Merci beaucoup for stopping by!

Spicy Saints Burgers +" Who Dat " BBQ Chicken

When forecasters predicted a gorgeous, sunny weekend, with temps. in the 60's for South Louisiana, I immediately began planning to add a few grilled items to my Superbowl party menu. With just a few days left to finish the shopping and prepping for my "Black and Gold Superbowl " party, I wanted to share a few of the fabulous recipes that my son and I will be preparing for our guests, on the grill. Now I know that my northern friends won't be able to grill, for a while, (so sorry about that, save for Spring), but for everyone whose weather will be 60 degrees and sunny or above, ENJOY!

What would any good Superbowl, tailgating party be without some Spicy Saints Burgers? The secret that gives these wonderfully delicious burgers their zip is the Tabasco, horseradish, garlic blend. Even better to wash these babies down with your favorite brew! Cheers!

Spicy Saints Burgers 

 

2 lbs. lean ground chuck
1 tbs. Tabasco sauce

1 tbs. liquid smoke
2 tbs.'s minced garlic
1 tbs. prepared horseradish

1/4 cup green onions, excluding tops, chopped fine

1 tbs. Worcestershire sauce
2 tsp.'s salt 

1 tsp. freshly ground black pepper
6 good burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours. Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Baste buns with melted butter and grill to the side for 5 minutes to toast. Garnish with lettuce, tomato, onions, jalapenos, and pickles, and enjoy, cher! Ca cest bon!


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And if you really want some real, " finger- lickin' GOOD" BBQ chicken, delight your guests with this scrumptious HOT recipe with a bit of sweetness added! Also great for wings! Out of this world!

"Who Dat" BBQ Chicken

1/4 cup salsa
1/4 cup ketchup
1 cup orange marmalade
1 tbs. Tabasco
1 tbs. vinegar
1 tsp. chili powder
1 tsp. Worcestershire sauce
2 lbs. chicken pieces, (thighs, breasts, legs)
1 tbs. or more Cajun seasoning

Sauce

Combine salsa, marmalade, Tabasco, vinegar, chili powder, and Worcestershire sauce in small bowl, and mix well. Set aside.

Rub seasoning into chicken pieces, in large baking pan. Grill on medium hot coals. Cover and grill for 20 minutes, turn and brush liberally with sauce. Continue grilling for 20 more minutes, turn and brush other side with sauce. Grill for 10 more minutes or until done. Cest bon cher!!! Bon Appetit!

Hope that ya'll have a fabulous, fun, Superbowl, weekend!
Merci beaucoup for passing by!

GEAUX SAINTS!!!!!

Spicy Chicken Sauce Piquante' + Tour of the Swamp

Since I am having company for dinner tomorrow, I thought that I would make this fabulous chicken recipe that has become a family favorite, at my house. I am using a whole cut up fryer, but it works just as well with chicken breasts. The zesty flavors in this spicy, succulent dish combine to make this Cajun meal one that your guests will long remember. Oh, cest bon, cher! Bon Appetit! 

Spicy Chicken Sauce Piquante'

1 whole cut up fryer chicken
or 6 chicken breasts
1/2 cup vegetable oil

1/2 cup flour

1 cup chopped onions

1/2 cup each bell peppers and celery, chopped

1 tbs. minced garlic

1 (6 oz.) can tomato sauce

1 (15 oz.) can crushed tomatoes w/ juice

3 cups chicken stock

1/4 cup red wine vinegar

1 tsp. salt

2 tbs.'s Cajun seasoning

Few shakes Tabasco sauce

2 tbs.'s Worcestershire sauce

1/2 cup green onions

1/4 cup fresh parsley

Season chicken thoroughly with Cajun seasoning and sprinkle with Worcestershire sauce. Cover with foil and marinate in fridge, for 1 hour.
In heavy dutch oven, heat oil over medium heat and saute seasoned chicken until golden brown. (about 10 minutes on each side) Remove from oil and set aside.

Add flour to the pot, using a wire whisk, and stir continuously until a medium brown roux is reached. Add tomato sauce, slowly, and continue to stir for 5 minutes, until sauce is a rich reddish brown color. Add a little water, if needed.

Add onions, bell peppers, celery, and garlic and saute and stir for about 3 minutes. Add tomatoes and chicken stock. Stir until well blended and bring to a boil. Reduce heat and add chicken, salt, Tabasco,, and more Cajun seasoning. Cover and simmer for 45 minutes, stirring occasionally.

Add green onions and parsley and simmer for 10 more minutes. Serve over hot cooked rice with a big tossed salad and French bread. Oh cest bon, cher! Le Bon Manger!

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Thought that ya'll might enjoy a little tour of a Louisiana swamp for dessert!

Spicy Crab and Shrimp Jambalaya + Weekend Lagniappe'

Here is one of the most sinfully delicious Cajun recipes of all time! With crabs in season, right now is the perfect time to make a big pot of this fabulous Louisiana favorite. It can easily stand on it's own as an entree with a big tossed salad and french bread, or it can be a delectable side dish to accompany another seafood dish. Oh cest bon, cher! One bite of this divine jambalaya will send you into orbit! This is a real guest pleaser and you will be asked for the recipe, I guarantee it! Enjoy! Le bon, manger, cher!

Spicy Crab and Shrimp Jambalaya

2 tbs.'s olive oil

1 lb. or more of medium shrimp (peeled and deveined)
1 lb. lump crab meat
1 cup, each, of "the trinity", (onions, celery, and bell peppers), chopped
1/4 cup fresh parsley, chopped
3 cloves of garlic, minced
2 cups seafood or vegetable stock
1 large can crushed tomatoes w/ juice
 1 small can tomato sauce
2 cups uncooked rice
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. each, paprika and garlic powder
Tabasco to taste

In a large heavy pot, saute the shrimp, garlic and salt in the olive oil, for 5 minutes. Add the spices and the trinity and saute, while stirring, for 5 more minutes, scraping the bottom of the pot. Add the crab meat and tomatoes w/juice, stir and bring to a boil. Lower heat, and add the rice, stir and simmer for 5 minutes, uncovered. Then add stock, tomato sauce, and Tabasco. Bring to a second boil, reduce heat, cover and simmer on low for 20 minutes, stirring once, half way through. Add parsley during the last ten minutes. Remove from heat and let stand for 10 minutes. Stir gently before serving.
Serves 6 Bon Appetit!

Here's a little Festival Lagniappe' that I thought ya'll might enjoy with your jambalaya!
Let the Good Times Roll, Cher!

Cajun Jam w/ Roddie Romero and Friends

Keith Frank and the Soileau Family Band

Spicy Cajun Shrimp Scampi

Here is a fabulous recipe that was given to me by one of my dear cousins, that will really send your taste buds through the roof! The robust, spicy flavors blend together to yield a succulent version of this classic dish. And it's so fast and easy that it doesn't even heat up the kitchen much during the "dog days of summer". Perfect for entertaining those "drop in after work guests", or if you have a hungry husband or both! Cest bon,cher!

Spicy Cajun Shrimp Scampi

2 lbs. medium shrimp, peeled and deveined
6 tbs.'s butter
3 tbs.'s olive oil
1 onion, chopped
1 bell pepper, chopped
2 tsp's minced garlic
1/4 cup fresh parsley
1/3 cup white wine
2 tbs's Cajun seasoning, divided
Salt and Tabasco to taste
Juice of one lemon
1 box favorite pasta

Season shrimp with 1 tbs. Cajun seasoning and set aside. Prepare pasta according to directions and drain.

Melt the butter in a large skillet on medium high heat. Add the olive oil and garlic and saute for about 1 minute. Add the seasoned shrimp, stir and saute for 5 minutes. Add the onions and bell peppers and and stir and saute for 5 more minutes. Add the wine, lemon juice, parsley, 1 tbs. Cajun seasoning and Tabasco, and stir and simmer for 10 minutes. Serve over pasta with a big garden salad, French bread, and a glass of wine. Serves 4  Bon Appetit!

Spicy Cajun BBQ Chicken w/ Creole Rice Dressing

When a cousin of mine and her family of four dropped by unexpectedly today, I told her that she was just in time for some barbeque chicken that I was grilling on the patio. I had made a big bowl of potato salad, this morning and had cooked the baked beans in the crockpot, last night while I slept. This spicy chicken is fabulous and the rice dressing, which was my mother's recipe, is divine. It was great to see them and we enjoyed reminiscing over a plate of Cajun comfort. Try this, you'll love it!
Cest bon, cher!

Cajun BBQ Chicken
 

1 whole chicken, cut up
2 tbs.'s or more, Cajun seasoning
1 tsp. garlic powder
1 tsp.  Kosher salt

1 tsp. freshly ground black pepper
2 tbs.'s Worcestershire sauce
Tabasco to taste

BBQ Sauce  

2 cups ketchup 

2 tbs.'s Worcestershire sauce

1 tsp. each, yellow mustard and Creole mustard
2 tbs.'s brown sugar

1 tbs. molasses

1/2 tsp. salt

4 dashes Tabasco
3 cloves garlic, crushed
1 onion, finely chopped

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.

Season chicken and chill for one or more hours. Grill on medium heat for 20 minutes, turning once, after 10 minutes. Baste with barbeque sauce and grill for 5 minutes on one side, then baste and grill for 5 minutes on other side. Serve with Creole rice dressing, baked beans, and potato salad.

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Creole Rice Dressing

1 cup onions, chopped fine
1/2 cup celery, chopped fine
1 cup bell pepper, chopped fine
2 tsp.'s minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 lb. chicken giblets, chopped
Salt and Tabasco, to taste
1/2 tsp. red pepper
1/2 tsp. black pepper
2 tbs's Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
2 cups beef stock or broth
1 1/2 cups cooked rice

In heavy skillet, on medium heat, brown the beef, pork, giblets, salt and Tabasco, and cook, stir and chop with large spoon, until browned. Drain excess oil and add the trinity, (onions, bell peppers, and celery), garlic, and remaining seasonings and stir fry for 10 minutes. Add the Worcestershire sauce and beef broth, stir, cover, and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Divinely delicious! Serves 6

Spicy Creole Jambalaya

Here's a fabulous Cajun favorite that will feed a crowd or freeze well in individual portions. Since this was my godmother's recipe, I have many fond memories of eating this dish over at Nanny Bea's house. She used to make jambalaya on Mondays to make use of the leftover chicken, ham,  or sausage from Sunday dinner. It's smoky, spicy flavor is oh so good. Cest' bon, by itself or as a hearty side dish. The great thing about making jambalaya is that you can use any ingredients that you have on hand and experiment with different amounts of heat and spice, and adjust accordingly. I like my mine spicy and hot! Enjoy!
 
Spicy Creole Jambalaya
 
1 cup each, cooked ham, smoked sausage, and/ or chicken,
(chopped into bite sized pieces)
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 tsp.'s garlic, minced
1 can Rotel diced tomatoes and green chilies, drained
2 tbs.'s Worcestershire sauce
1 (8 oz) can tomato sauce,
3 cups water
1 tbs. creole seasoning
2 cups raw rice
  
On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes. Add tomatoes, stir and cook for 5 more minutes. Add chopped cooked ham, sausage, and/ or chicken and creole seasoning and stir fry for 5 minutes. Add tomato sauce , Worcestershire sauce, and water and bring to a boil. Lower heat, add rice, stir and cover and simmer for 25 to 30 minutes, stirring occasionally. Serves 8 Bon Appetit!