Spicy Crock Pot Jambalaya + Weekend Preview

Here's one of my favorite Cajun recipes that is so easy to make and is out of this world. Perfect for tailgating and for when you don't want to heat up the kitchen.  I just love using my Crock Pot, as it does all of the work for me and gives me more time to have fun and enjoy the game. The scrumptious flavors in this fabulous jambalaya will delight your guests and trust me, you will be asked for the recipe. Cest bon, cher! Enjoy!

Spicy Crock Pot Jambalaya

1 pound large shrimp, peeled and deveined

1 cup cooked ham or chicken, cubed
1 lb. Andouille sausage, sliced thin
1 onion, chopped
1 cup bell peppers, any color, coarsely chopped
2 stalks celery, sliced
3 cloves garlic, minced
1  (14 1/2 oz.) can diced tomatoes, drained
1 (8 oz.) can tomato sauce
1 bunch green onions, sliced thin
1 or 2 jalapenos, seeded and chopped, (optional)
1/4 cup fresh parsley, chopped
1 tbs. Worcestershire sauce
Few shakes Tabasco
1 tbs. or more Cajun seasoning
Salt to taste
1 tsp. dried thyme
2 bay leaves
2 cups chicken stock
2 cups raw rice

First chop the veggies, slice the sausage,  and chop the ham or chicken.

Combine ham, sausage, trinity, rice, garlic, chicken stock, tomatoes, tomato sauce, Worcestershire sauce, bay leaves, jalapenos, and seasonings,  in 5 quart slow cooker. Mix well, cover,  and cook on low for 5 hours.

Stir well and add shrimp, parsley, half of green onions, and Tabasco, and cook on high for 30 to 40 more minutes. Discard bay leaves and garnish with remaining green onions before serving.

Serve with a big tossed salad and my Cajun-Style French Bread.

Click here for the recipe. Bon appetit!

I'll be sharing these at ~

These Chicks Cooked

Full Plate Thursday

Potpourri Party 

Strut Your Stuff Saturday

Saturday Night Special

Sunday Showcase Party
Tailgating Time

*******

Weekend Preview

With gorgeous weather predicted for the weekend in Cajun country, it's guaranteed to be fun,  with beaucoup outdoor activities going on. This week's Downtown Alive will feature T.K. Hulin and Smoke, a popular Swamp Pop and rock n' roll band that has been a fave in Acadiana since the 60's, and is still going strong. Here's a little clip that I took of them playing at Ryhthms on the River, in River Ranch. That is my friend Sally, the blonde, dancing in the light pink shirt and white slacks. Geaux Sally, this one's for you, cher!

Hope that ya'll are having a wonderful week! Merci beaucoup for stopping by!

Blueberry Bread Pudding w/ Lemon Sauce + Weekend Fun

Here's another scrumptious Cajun dessert that I just had to try,  after tasting a similar one at a recent festival. I  concocted my own version of this sinfully delicious treat and topped it off with a luscious lemon sauce. I just love the wonderful combination of the lemon with the blueberries.  It's a match made in heaven and is out of this world! Cest bon,cher! Enjoy!

Blueberry Bread Pudding w/ Lemon Sauce 

1 (13 oz.)  loaf "day old" French bread, torn into pieces

3 tbs.'s butter, softened

1/2 cup sugar

1/4 cup brown sugar

3 eggs

2 1/2  cups milk

1 tsp vanilla extract

1 tsp. almond extract

1 1/2 cups fresh blueberries

1/4 cup sugar

1 tsp. cinnamon

In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined. 

Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.

Gently stir the blueberries into the bread mixture. Combine the sugar and cinnamon and sprinkle over top. Place baking dish in a larger baking pan filled with 2 inches of water.

Bake in a preheated 350 degree oven, for about 45 minutes or until set. Divine!

Lemon Sauce

1 tbs. butter

1/2 cup sugar

1 tbs.cornstarch
1/4 tsp. salt

1 cup boiling water

2  tbs.'s lemon juice

1 tbs. lemon zest, finely grated

In small saucepan, combine sugar, cornstarch, and salt. Add boiling water, and cook and stir  constantly until thick.Stir in lemon juice, zests, and butter. Serve over bread pudding.

I am sharing this at :  Wow Us Wednesdays ~ These Chicks Cooked

Garden Variety Wednesday ~ What's Cooking Wednesday 

Cast Party Wednesday~ Full Plate Thursday~ Fresh Food Friday ~ Show and Tell Friday

Sweets for a Saturday ~ Saturday Night Special ~ Sweet Indulgences Sunday

*******

Weekend Fun

It was another fab weekend in Cajun country and ended up being just one big,  nonstop party. We really packed in the fun and one of my favorite events was the Blues Berry Festival on Saturday, at the Blue Moon Saloon in Lafayette.

 It was a combination blues music jam and blueberry cook- off,  with 6 area restaurants competing for first place. Patrons got to sample each blueberry entry and then vote on their favorite.

These blueberry bars  from Great Harvest Bread Company were my first choice and were scrumptious. They were crunchy and sweet and full of Louisiana blueberries.

And this blueberry bread pudding with blueberry- bourbon sauce from Pamplona's Restaurant was divine and was my second choice and my inspiration.

Also on the menu was blueberry-corn soup and and blueberry compote with lemon mascarpone custard.  Both were fab.

 A little later, there was a blues jam with Henry Gray and the Cats and legendary blues guitar player, John Mooney. They were really rockin' the crowd and there was a whole lotta jitterbuggin' going on. Here's a little clip that I took of the high spirited crowd. (Sorry it's kind of dark)

Blues Berry Festival Blues Jam

I'd like to extend a warm welcome and thanks to all of  my new followers. I'm so happy to have ya'll following along. Please be sure and leave a comment so that I can find you. Hope you're all having a fantastic week! Merci beaucoup for coming by!

Jalapeno Cornbread Dressing + Weekend Fun

It's that time of year again, to begin planning my Thanksgiving menu. Here is one of my favorite sides that is requested again and again, by my family, year after year. This recipe is my mother's basic recipe for cornbread dressing, but with a few tweaks, making a fabulous recipe even better. It's a scrumptious side dish that goes well with a ham, as well. When I tell you that it is "to die for", cher, then you know that I mean it! 

Jalapeno Cornbread Dressing

Dressing Mix
 
1lb. ground round beef
1/2 pound fresh ground pork
2 cups beef broth or stock
1 cup each (onions, bell peppers, and celery), finely chopped
2 cloves garlic , minced

1 or 2 jalapeno peppers, seeded and chopped
Salt and Tabasco to taste
1tbs. Cajun seasoning, divided
2 tbs.'s Worcestershire sauce

In a large Dutch oven, brown beef and pork with 1 tsp. Cajun seasoning. When meat is browned, skim excess oil and return to heat and add Worcestershire sauce. Add the Cajun trinity, jalapenos, and garlic, and stir over medium heat for 10 minutes. Add beef broth or stock, and other tsp. Cajun seasoning, and cover and simmer for 1 hour. Add salt and Tabasco to taste. Meanwhile, make the cornbread, which can also be made a day ahead.

Jalapeno Cornbread

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 tsp. salt
1 tbs. sugar
1 can cream style corn

1 or 2 jalapeno peppers, seeded and chopped

In a large bowl, beat the buttermilk, eggs and oil until well blended. In separate bowl, mix the dry ingredients together and add to the wet mixture. Mix well and stir in the corn and jalapenos. Pour into a greased cast iron skillet and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool and cut into 8 pieces.

Crumble cornbread pieces into dressing mix and blend gently until desired consistency is reached. Transfer to a baking pan, top with pats of butter and heat through, before serving. Out of this world, with turkey gravy, too ! Serves 8. Bon appetit!

**********

Weekend Fun!

We had a total blast at this week's T.G.I.F. block party, last night, in downtown Lafayette. There was a nip in the air, and it was a bit chillier than it has been, but still a very nice evening for the continuing Downtown Alive, Fall concert series. The series will continue through Nov. 26th.

One of my favorite bands, Lil' Band of Gold, was entertaining the crowd with their special brand of rock n' roll and swamp pop music.This band is comprised of some of the best musicians that Acadiana has to offer, and were really rockin' the crowd. And there was a whole lotta jitter-bugging going on!

A few jitterbugs on the dance floor and off came the jackets. I was able to get this little clip, before my camera batteries died! Tomorrow, I'll be going to the Giant Omelette Festival, in my hometown of Abbeville, where chefs from all over the world will unite to make a 5,000 egg and crawfish omelette! Guaranteed to be a blast! Oh the life of a Cajun is so much fun! Lassiez les bon ton rouler, cher!

Lil' Band of Gold

Hope you all have a fun and fabulous weekend! Merci beaucoup for coming by!