Cajun Pork Roast w/ Honey Bourbon Glaze + Bayou Boogie

Yes, it's hard to believe, but Christmas is less than three weeks away! Are you ready? I have been working on my menu for my Christmas Eve buffet and decided to add this scrumptious, melt in your mouth Cajun recipe that will wow your family and guests and have them coming back for more! And the bourbon glaze is out of this world, too, cher! Bon appetit!

Cajun Pork Roast  w/ Honey Bourbon Glaze

1 (5 lb.) boneless, center cut pork loin
1 tbs. or more Cajun seasoning
Few shakes of Tabasco
Few shakes Worcestershire sauce
2 cans chicken broth
Honey Bourbon Glaze, (recipe below)


Rub Cajun seasoning over pork and  and place in 13x9 inch baking pan. Roast at 350 degrees for 45 minutes. Reduce temperature to 325 degrees and add broth, Worcestershire sauce and Tabasco to pan, scraping any pork drippings.  Coat with half of the glaze over the pork and roast for 30 minutes longer basting occasionally. Add the remaining glaze and continue baking for 15 minutes or until internal temperature reaches 135 degrees. Let stand for 10 minutes before carving.

Honey Bourbon Glaze

1/2 cup pure honey
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice


Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat.

For my Cajun Christmas Dinner Menu, click here.
 

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Bayou Boogie

Here's another little clip that I took at Festival Acadiens on the Sunday afternoon at the Main Stage. The crowd was dancin' up a storm to the fabulous Wayne Toups and Zydecajun band. Crank it up for this one and let the good times roll, cher!

Blackened Catfish Tacos + A Cajun Waltz

Here's a Cajun favorite that is so quick and easy for those busy days. Scrumptious blackened catfish,  wrapped up in a soft taco with all the trimmings. When I tell you that they're delicious, then you know that I mean it, cher! Cest bon, cher! And stay tuned for some Cajun Thanksgiving faves.

4 catfish fillets
Blackened seasoning (recipe below)
1 stick of butter

Shredded lettuce
Tomatoes, chopped
Red onions, sliced
8 soft tacos
Remoulade sauce

Blackened Seasoning

1 tbs. paprika
1 tbs. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Mix seasoning in a large shallow bowl. Dredge fish in spice mixture.

Heat butter over medium heat, in a large skillet. Place fish in pan and cook about 5 minutes on each side or until cooked through. Remove and drain on paper towels. Cut each catfish into bite sized pieces and place evenly on soft tacos. Garnish with lettuce, tomatoes, and onions, and top with remoulade sauce. (recipe below) Fab!

Spicy Remoulade Sauce

1 cup mayonnaise

1 tsp. yellow mustard 

1 tsp. Creole or Dijon mustard

1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste
Few drops Tabasco 
  
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

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A Cajun Waltz

We had an absolute blast recently at the 40th anniversary of Festival Acadiens in Lafayette. It was hot and humid, but no one seemed to mind and it surely didn't stop this bunch of Cajuns from dancing to the more than 50 bands that performed throughout the 3 day event. Here's a little clip that I took of Wayne Toups, jammin' with the Pineleaf Boys,  and playing a Cajun waltz on the Sunday afternoon. Hope you all are having a fun and happy week! Merci beaucoup for stopping by!

Cajun Breakfast Faves + Bayou Boogie

Here are a few of my favorite breakfast recipes that I am planning on preparing for out of town guests during the holidays. Yes, Christmas is really less than one month away, but these scrumptious breakfast treats are fab anytime. All divine and guaranteed to please your family and guests, cher.
Bon appetit!

Cajun Bloody Marys

Vodka to taste 

64 oz. tomato juice
1 tbs. Tony's Creole seasoning
1 tbs. horseradish
1 tsp. A-1 steak sauce
1 tbs. Worcestershire sauce
1 tbs. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug and serve in a pitcher with your favorite garnishes .

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Cajun Brunch Casserole 

6 croissants, torn into 1 inch pieces

8  strips bacon, fried crisp and crumbled, divided

1 cup cooked ham, cubed

8  large eggs

2 cups milk

3 tbs.'s butter

1 onion, chopped
1 bell pepper, (any color), chopped

2 cloves garlic, minced
1 or 2 jalapenos, seeded and chopped

1 tbs. Cajun seasoning

1 tsp. dried thyme
2 cups shredded cheddar cheese, divided

In large skillet, saute the onion, bell peppers, and garlic, in the butter, for 5 minutes and set aside. Meanwhile, tear croissants into bite sized pieces in large bowl.

In large bowl, whisk together the milk, eggs, Cajun seasoning, and thyme. Add 1 cup of the  cheese and mix well.  Pour over bread pieces, add the veggie mixture, ham, and half of the bacon, and mix well.

Transfer to a buttered 13 x 9 inch baking dish and bake in a preheated 350 degrees, uncovered for 30 to 40 minutes. Sprinkle with more cheese and remaining bacon and bake for another 5 to 10 minutes.

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Jalapeno Cheese Biscuits

2 cups all-purpose flour
2 tbs.'s sugar
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 tbs. baking powder
1/2 cup (1 stick cold unsalted butter)
1 jalapeno, seeded and chopped
3/4 cup shredded Cheddar cheese
1 (1/4) cups heavy whipping cream

Spray a baking sheet with cooking spray. Sift the dry ingredients into a mixing bowl. Cut the butter in 1/2-inch pieces. Using your fingertips, rub the butter and flour mixture together until it resembles a coarse meal; add the jalapenos and cheese. Add the cream and mix with your hands. When barely combined, turn out onto a lightly floured board and knead just enough to bring the dough together. Roll out to a 1-inch thickness. Cut with a floured 1 1/2- to 2-inch cutter. Arrange in a single layer on the prepared baking sheet. Bake in a preheated 375 degree oven, in the center of the oven,  for 10 to 12 minutes or until golden.

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And my absolute fave! Yum! Click on title to view recipe.

Praline French Toast

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I'll be sharing these @

Hodgepodge Friday @ It's a Hodgepodge Life
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms EnPlace

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Bayou Boogie

Here's another little clip that I took at Festival Acadiens in October of one of my favorite bands. Wayne Toups and Zydecajun were really rockin' the crowd and there was a whole lot of nitty gritty dancin' going on. Crank it up for this one and let the good times roll, cher!

 Hope you are all having a fun and fabulous week! Merci beaucoup for coming by!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing + Thanksgiving Sides

It's that time of year again to begin planning my Thanksgiving menu. I like to look through my stash of treasured recipes handed down from my dear mother and grandmother and create a menu that honors them, but also includes a few of my own as well. Here is what I have so far and I'll be adding more, so stay tuned.  Out of this world and sure to please your family and guests. Cest bon, cher!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter,  and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan and bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

 Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

 2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed
1 tbs. dried sage
1 tbs. dried thyme

Combine all ingredients and blend well.

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Click on Title to View Recipes

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

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More Festival Fun

Here's a little clip that a friend of mine took at Festival Acadiens in October. Wayne Toups and ZydeCajun were reving it up and the crowd was going wild. Lassier les bon temps rouler, cher!



Hope that ya'll have a wonderful, fun week. Merci beaucoup for stopping by!

Spicy Crock Pot Cornbread Dressing + Bayou Boogie

If  Halloween is over, can Thanksgiving be far behind? Only 3 weeks away and if I don't start planning now, I know that I'll be wishing that I had. Here's a fabulous cornbread dressing recipe that was given to me by one of my dear cousins. It's easy to prepare and cooking it in the crock pot will free up some oven space for the turkey. It also pairs well with roasted chicken or a ham, and can also stand alone as a delicious entree on it's own. Cest bon, cher!  Bon appetit!

Spicy Crock Pot Cornbread Dressing

1 (9x9) inch, day old,  cornbread, (recipe below)
12 slices day old bread, toasted and cubed
1/2 stick butter
1 lb. Andouille or smoked sausage, diced
1 onion, chopped
1/2 cup each, red bell peppers and green bell peppers, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1/2 cup green onions, including tops, sliced thin
1/2 cup fresh flat leaf parsley, chopped
1 tsp. dried sage
1 tsp. dried thyme
1 tbs. Cajun seasoning, divided
1 tbs. Worcestershire
1 can, (10 1/2 oz.) cream of mushroom soup
2 cans, (10 1/2 oz.) chicken broth or stock
Salt and Tabasco, to taste

In large bowl, coarsley crumble "day old" corn bread and add bread cubes, and set aside. In large skillet, brown sausage with 1 tsp. Cajun seasoning and skim off excess fat. Add trinity and garlic and continue cooking for 5 minutes on medium heat, and set aside.

Add all of the other ingredients to the bowl, except butter. Fold in meat mixture and mix well. Transfer to a greased 4 quart crock pot, dot with butter, and cook on high for 2 hours or on low for 4 hours. Keep warm until ready to serve. Or transfer to a buttered baking dish, cover with foil, and refrigerate. Then,  prior to serving, heat through in a 350 degree oven for 15 minutes to 20 minutes.

Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean.

 For more of my Thanksgiving recipes, click here.

I am sharing this at ~

These Chicks Cooked @ This Chick Cooks

Full Plate Thursday  @ Miz Helen's Country Cottage
Potpourri Party @ 2805 
Show and Tell Friday @ My Romantic Home

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Bayou Boogie

Here's a little clip that I took of Wayne Toups and Zydecajun rev-ing up the crowd at Festival Acadiens, in October.  The crowd loved this band and there was a whole lotta boogie-ing going on. Wayne is simply the best accordion player on the planet. 

Wayne Toups and Zydecajun

Hoping you're all having a fantastic week. Merci beaucoup for stopping by!

Banana Pudding Cake w/ Caramel Rum Glaze + Bayou Blues

After a very rainy and stormy weekend in Cajun country, we have been having the most glorious Fall-like weather and I've been in the mood to bake.  Here's a family fave that is sinfully delicious and after one bite of this delectable treat, you'll think you're in heaven, cher!  Guaranteed to please your family and guests and so easy to make. Cest bon! Enjoy!

Banana Pudding Cake w/ Caramel-Rum Glaze

1 pkg. yellow cake mix
1 pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 tsp. almond extract
1 cup mashed bananas
2 tbs.'s rum, (optional)

In large bowl, stir together cake mix and pudding mix. Add eggs, oil, and mashed bananas,  and beat with electric mixer, on low, until blended.

 Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared pan and bake in a preheated 350 degree oven for 45 to 50 minutes. Cool cake before glazing.

Caramel Rum Glaze

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tbs. rum

Bring first 3 ingredients to a boil in a 2 quart saucepan, over medium heat, whisking constantly for 1 minute. Remove from heat and gradually whisk in powdered sugar until smooth. (about 3 minutes)  Stir in rum and whisk until thickened. Drizzle glaze over cake. Bon appetit!

I will be sharing this at the following parties ~
Full Plate Thursday

Potpourri Friday Party

Show and Tell Friday

Strut Your Stuff Saturday 

Sweets for a Saturday 

Sweet Indulgences Sunday

Sunday Showcase Party

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 Bayou Blues

Here's a little clip of one of my favorite Cajun artists, Wayne Toups, on accordion, jammin' down to "Blues on the Run" with Delbert McClinton, on guitar. Geaux Wayne! Hot as Tabasco! Grab a cold drink and crank it up, cher, and let the good times roll! This one's for you, Robert!

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

Fried Green Tomato Poboys + Sweet Potato Fries + Cajun Boogie

The dog days of summer are upon us, here in Cajun country, and what could be better than a big sandwich, made with fresh garden veggies .  This is one of my favorite summer lunches and I also love to eat fried green tomatoes in a big salad, as well.  The inspiration for this delicious treat came from the June issue of Southern Living Magazine. I added a few more of my favorite veggies and my delicious poboy spread, and you could use whatever veggies that you might like or have on hand. This poboy is "out of this world" and pairs well with sweet potato fries, (recipe below), and a glass of homemade lemonade. Bon appetit!

Fried Green Tomato Poboy or Sandwich

First, you'll want to make my:

Creole Poboy Spread

1/2 cup mayo

1/4 cup creole or Dijon mustard

1 tbs. ketchup
1 tsp. pickle relish

1 tsp. horseradish

Few shakes salt

Few shakes Tabasco

Combine and stir until well blended and chill for 30 minutes. 

Next, assemble the following ingredients.

Romaine lettuce, chopped
1  large Creole Tomato, sliced

1 small red onion, sliced

Creole Poboy Spread

1 French baguette, cut into 3 six inch pieces

Then, fry the tomatoes.

Fried Green Tomatoes

3 green tomatoes, sliced into 1/2 inch slices

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. or more, Cajun seasoning
2 tbs.'s fresh basil, chopped fine
2 eggs, beaten
1/2 cup buttermilk
1 cup flour
1 cup yellow or white cornmeal
Vegetable oil for frying

Mix salt and pepper together and sprinkle both sides of tomatoes. Stir together cornmeal, Cajun seasoning, and flour in a pie plate. Mix well.

In shallow bowl, beat eggs and whisk in buttermilk. Add the basil and dip tomatoes in buttermilk/egg mixture.. Dredge in cornmeal/flour mixture and repeat until all tomato slices are coated.

In a large heavy skillet, pour oil to a depth of 1 inch. On medium heat, fry tomatoes in batches for 3 minutes on each side. Drain on paper towels. 
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Spread each baguette with the Creole poboy spread. Arrange the lettuce on baguettes. Then top with 2 bacon slices, then with onion slices, then with avocado slices, then with the fried green tomatoes.  Makes 3 six inch poboys. Divine! Enjoy!

I'll be sharing these at Tasty Tuesdays, Whimsical Wednesdays,  Garden Variety Wednesdays , Full Plate Thursday , Foodie Friday,  Potluck Friday,  Fresh Food Friday, Saturday Nite Special,  Savory Sunday, and It's a Hodgepodge Friday.

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And here's a healthier version of fries that is so easy to make and so good, too! Fab!

Baked Sweet Potato Fries
 

3 large sweet potatoes, peeled and cut into slices

1 tbs. Cajun seasoning

Salt to taste

Cooking spray

Preheat oven to 350 degrees. Sprinkle both sides of the potato slices with salt and Cajun seasoning. Spray a large cookie sheet with cooking spray. Arrange sweet potato slices on large cookie sheet, so that they are not touching. Bake for 20 minutes, turning, half way through.

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Cajun Boogie

I've had a request for some more Cajun Boogie and here's a little clip that I took of one of my favorite bands, Wayne Toups and Zydecajun, rockin' the crowd at my favorite Lafayette festival, Festival Acadiens. Crank it up for this one, cher, and let the good times roll! 

Wayne Toups and Zydecajun

I'd like to extend a warm welcome and many thanks to all of my my new followers! I'll be around to visit ya'll soon. Hope everyone is having a fantastic week! Merci beaucoup for stopping by!

Smothered Chicken w/ Caramelized Onions + Mardi Gras Slideshow + Bayou Boogie

Here's another Cajun favorite that is so perfect for those busy days. The succulent chicken is packed with flavor and the caramelized onions and mushrooms make the most delicious gravy that you can imagine. So easy to make, and so mouthwatering good, too. Bon appetit!

Smothered Chicken w/ Caramelized Onions and Mushrooms

4 boneless, skinless chicken breasts

2 tbs.'s vegetable oil

1 large onion, chopped

1 can chunky portabello mushrooms

2 cloves garlic, minced

2 green onions, sliced

1/4 cup fresh parsley, chopped

1 tbs. Cajun seasoning

1 tbs. Worcestershire sauce

Few shakes Tabasco

Season chicken breasts with the Cajun seasoning, garlic, Worcestershire sauce, and Tabasco.  In large skillet, brown chicken breasts in oil, on medium high, heat for about 10 minutes on each side. Remove from skillet and add onions and mushrooms.

Add a little bit of water, if needed, and scrape the bottom of the skillet to release brown bits. Continue to cook, stirring often, until onions and mushrooms have a caramel color and are softened.

 

Add 1/4 cup of water, parsley, plus a little more Cajun seasoning, stir, and return the chicken to the skillet. Lower heat, cover and simmer for 20 minutes.Garnish with green onions and serve over hot cooked rice with your favorite veggies and a nice loaf of French bread for a hearty meal. Cest bon, cher!

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Photo slideshow generated with Smilebox

And here's a little clip of Wayne Toups rockin' the revelers in Port Arthur!

Time for Downtown Alive!

Hope ya'll are rested up, because the Spring concert series of Downtown Alive will kick off tonight at Parc International, in downtown Lafayette. A fantastic line up for the season, starting with The Andy Smith Band at 6:00 p.m. Come on out and enjoy the beautiful weather and everything that Cajun country has t0 offer.  Click here for a complete schedule.

Merci beaucoup for stopping by! Hope you all have a fabulous, fun, weekend!

More Cajun Thanksgiving Sides + A Cajun Waltz

With Thanksgiving only a few days away, it's crunch time, and time to finalize the menu, complete the shopping, polish the silverware, and start cooking the make-ahead dishes! When you're having 23 guests, you really can't start soon enough! Here are a few of my family's favorite side dishes that will please your guests and have them begging for the recipe, cher! Bon Appetit!

 Cajun String Bean Casserole

2 lbs. fresh green beans, (trimmed and cut in half)

2 tbs.'s olive oil
4 strips bacon, fried crisp and crumbled
1/2 cup baby bella mushrooms, sliced
1/2 cup each onions, and red bell peppers, chopped
1 tbs. fresh thyme, chopped
1 tbs. Cajun seasoning, divided
Salt to taste
1 (8 oz) pkg. cream cheese, softened
1/2 cup milk
3 tbs.'s butter
1/2 cup coarse fresh bread crumbs
1/2 cup freshly grated Parmesan cheese

Place string beans in boiling water in a large stock pot and boil for about 8 minutes or until tender. Drain and transfer to a large bowl. Sprinkle with half of the Cajun seasoning.

In large skillet, saute the mushrooms, onions, thyme, and bell peppers in the olive oil until soft, remove from heat and set aside. In  large bowl beat the cream cheese and add milk and mix well. Add the vegetable mixture and mix well and transfer to a large buttered casserole baking dish.

Pour the cream cheese mixture over the string beans and stir gently to coat. In a small bowl, mix together the Parmesan cheese, bacon, and bread crumbs. Add the melted butter and mix well and spread evenly over string bean mixture.

Bake in a preheated 350 degree oven for 25 to 30 minutes or until golden brown and bubbly. Cest bon, cher! Serves 6

A fantastic alternative to the canned soup version! Enjoy!

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Cajun 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 (optional)
Salt and Tabasco, to taste
1/2 tsp.cayenne 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
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


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And here's another favorite dish that I've gotten a lot of requests for and even though it's already on my blog, I'm re-posting it here,  for those who don't have time to search the archives. It is perfect as a side dish or to stuff the bird with. Out of this world!

Cajun Oyster Stuffing

1 9 inch cornbread, baked
1 pkg./sleeve- saltine crackers
1 /2 loaf of "day old" French bread
1 stick butter
2 cups (16 oz.) chicken broth or stock
1 quart oysters, chopped, with liquid reserved

1 large onion, chopped
1 bell pepper, chopped
1/2 cup celery, sliced
1/2 cup green onions, chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1 tsp. dried sage
1 tsp. poultry seasoning
2 Tbs's Cajun or Creole seasoning
5 large eggs ( lightly beaten)
Salt and Tabasco to taste

In large bowl, crumble the cornbread, French bread, and crackers. Add the seasonings and the parsley and mix well. Saute the onions, bell pepper, celery, and green onions in the stick of butter, until soft and add to the bowl. Stir in the chicken stock, eggs and oysters, adding oyster liquid, to desired consistency. Mixture will be wet. Pour into a buttered baking dish and bake in a preheated 350 degree oven, for 35 to 40 minutes. Out of this world!
Note *
Can also be used to stuff the turkey, but remember to immediately remove the stuffing from the turkey, when done,  and transfer to a buttered casserole dish. Keep warm until ready to serve, or cover with foil and refrigerate,  if making ahead, and heat in a 350 degree oven for 20 minutes, with foil on, when ready to serve.  Can also be made without the oysters. Increase chicken stock by 1 cup.

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A Cajun Waltz

I've received a special request for a Cajun waltz from one of my dear blog buddies. Here's a little clip that I took of Wayne Toups and the Crowley Backstreet Boys, swaying the crowd at this year's Festival Acadiens, in October. Enjoy and let the good times roll, cher!

Hope that ya'll are all having a fabulous weekend! Merci beaucoup for stopping by!

Grandma's Buttermilk Biscuits + Festival Fun - Part II

Here's a tried and true recipe that my dear grandmother used to make, early in the morning before everyone woke up. Waking up to the wonderful aroma of these heavenly biscuits was such a treat and a great way to start the day. Especially when served with her homemade blackberry jam. So simple and easy, but oh, so good!

Cest bon, cher!

Grandma's Buttermilk Biscuits

2 1/2 cups all purpose flour

1/4 tsp. salt
3 tsp.'s baking powder

1/2 tsp. baking soda

1/3 cup butter, melted

1 cup buttermilk

Bacon drippings

Combine dry ingredients in large bowl. Add butter and buttermilk and mix to make a sticky dough. Knead lightly on a floured board. Form a smooth ball, and roll into 1/2 inch thickness, and cut with a biscuit cutter into 3 inch rounds. Place biscuits on a cookie sheet greased with bacon drippings or cooking spray. Bake at 425 degrees for 10 to 12 minutes. Makes 12 biscuits. Enjoy!

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Festival Fun- Part II

Day 2 of Festival Acadiens was a little cooler, with a nice breeze, and turned out to be quite a beautiful day. We started out at The Bayou Food Festival, for some sinfully delicious Cajun food. With over 40 booths from local restaurants, it was hard to choose.

My friends wanted some fried seafood boudin balls and a hot sausage poboy!
Ke-aww, cher, both were scrumptious, but the seafood boudin balls were fab!

I ordered a decadent crawfish enchilada from the Pat's Downtown booth and it was out of this world! To see my recipe for Crawfish Enchiladas, click here.

And I just had to get a Crawfish-Spinach Breadbowl, too, you know, to get my daily veggies in. Sinfully good! To see my recipe for Crawfish-Spinach Breadbowls, click here.

After shoring up our energy supply, we headed over to the main stage, Scene Ma Louisiane for a Cajun waltz. Ryan Brunet and Les Malfacteurs were entertaining the crowd. I took this little clip! So much fun!

Ryan Brunet and Les Malfacteurs

Then we made the trek over to the Boomer Tent, where Kevin Naquin and the Ossun Playboys were reving up the crowd. My favorite Mardi Gras Krewe, the Krewe de Canaille were really cutting up and dancin' the day away! This group sure knows how to party!

Next up was the hotter than Tabasco band, the Lost Bayou Ramblers. The fiesty crowd was loving this band and was getting a bit crazy. Lots of HOT jitterbuggin' going on there, too!

And finally, it was time for the final act of the festival. The crowd doubled in size as everyone made their way over to Scene Ma Louisiane to hear the great Wayne Toups, whom this year's festival was dedicated to. He really blew it out, and the crowd went absolutely wild and was dancin' up a storm! I almost got knocked down a few times, while taking this clip. Until next year, or at least till next weekend, let the good times roll, cher!

Wayne Toups and ZydeCajun

Hope ya'll are having a great week! Merci beaucoup for coming by!

Creole Meatballs and Spaghetti + Festival Preview

Here's one of my favorite recipes that was handed down to me from one of my dear aunts. I have many fond memories of eating this wonderful dish,  over at her home on the bayou. These were and still are, the best meatballs that I've ever eaten and when I tell you that they are out of this world, then you know that I mean it,  cher! The basic sauce is also her recipe, with a few tweaks of my own! Le bon manger! Enjoy!

Meatballs

1 1/2 lbs. ground round beef

1/2 lb. ground pork
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs
2 eggs, beaten
1 tbs. Worcestershire sauce
1 onion, finely chopped

1/2 cup each, bell peppers and celery, finely chopped
2 tsp.'s garlic, minced

1 jalapeno pepper, seeded and chopped, optional
1/4 cup fresh parsley, finely chopped

1 or 2 tbs.'s Creole or Cajun seasoning
Salt and Tabasco to taste

In medium bowl, combine eggs, milk, breadcrumbs, and Wor. sauce. In large, separate  bowl, combine meat with all remaining ingredients. Combine the egg mixture with the meat and mix well. Shape mixture into 2 inch balls. Arrange meatballs in baking pan and bake @ 350 degrees for 20 to 25 minutes, turning once halfway. Meanwhile make sauce.

Sauce

1 large onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

3 cloves garlic, minced

1/4 cup fresh flat leaf parsley, chopped

2 tbs.'s olive oil

2 small cans sliced mushrooms, drained

1 large can, diced tomatoes

1 can, Rotel tomatoes w/green chilies

1 small can tomato paste

1 small can tomato puree

2 small cans tomato sauce

2 tbs.'s Worcestershire sauce

1 cup water 

3 bay leaves

1 tbs. Italian seasoning

Salt and Tabasco, to taste 

1 lb. spaghetti noodles, cooked according to package directions, rinsed and drained

Saute "the trinity" in olive oil, in large Dutch oven, on medium heat until soft. Add tomatoes, tomato paste, tomato puree, and tomato sauce, and cook for 10 more minutes, stirring often. Slowly add water and simmer for 10 minutes, mixing well. Add garlic, mushrooms,  Worcestershire sauce, bay leaves, parsley, and seasonings, and bring to a boil. Lower heat, add meatballs, and simmer for 1 to 1 1/2 hours.  Serve over spaghetti, top with grated Parmesan cheese, with a big tossed salad and garlic bread!

Bon appetit!

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Festival Acadiens et Creole Preview

At long  last, it's the weekend we've been looking forward to for a whole year! It's time for Festival Acadiens et Creole, my absolute favorite festival of all! Three glorious days of nothing but great Cajun and Creole music, food, and fun! Festival de Musique, Bayou Food Festival, Louisiana Arts and Crafts Fair, Louisiana Folk Roots, and so much more! Come on out and enjoy everything that this fantastic festival has to offer. See ya'll there! 

This year's festival will be dedicated to the one and only Wayne Toups, an Acadiana legend and master accordionist.  Wayne's energetic and innovative style, blends traditional Cajun music with Zydeco and rock, making him one of the most influential musicians of our time. His passion for his Cajun heritage, and his originality, shine through in every song, making him one of the most popular artists, among young and old fans, alike. Loved by all, there's no standing still, when Wayne's on the stage! Geaux Wayne!

And don't forget the pre-festival Bach Lunch, to be held from 11:00am - 1:00 pm, in Parc Sans Souci, on Friday, October 8th. The Canes will entertain the crowd. And a little later, at Parc International, beginning at 6:00pm, there is a kick- off party, with a fais do do, at Parc International, with two of the best bands around, The Lost Bayou Rambler's and Cedric Watson and Bijou Creole. Come on out and get into the festival spirit, it's guaranteed to be one of the best times that you will ever have! For a complete schedule, click here

Here is a clip that I took of Wayne Toups, playing at last year's festival. Heavy rains came overnight, and turned the dance area into a sea of mud, but that didn't stop these Cajuns from having their fun! This one's for you, Janice! Lassiez les bon ton rouler, cher!

Wayne Toups and Zydecajun

Stay tuned! Wish you all were here! Merci beaucoup for coming by!