Cajun Cookout Favorites + Bayou Boogie

Summer is in full swing here in Cajun country, and grillin' on the patio and chillin' in the pool are my favorite activities on a hot day. Here are a few of my favorite Memorial Day recipes and cookout faves that I will be preparing for family and friends. Plus lots of yummy frozen drinks and dips in the pool.   Bon appetit!

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Cajun Frozen Margaritas

2 tbs.'s coarse salt

1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime. 

  Spicy Creole Guacamole

 Spicy Drunken Shrimp Kabobs

Muffaletta Pasta Salad

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,

or 1 whole cut-up chicken 

Cajun rub, (recipe below)

Tabasco and Worcestershire sauce

  
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes and basting often with Bourbon BBQ Sauce. (recipe below)

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

1 cup ketchup
1/2 cup cane syrup

2 tbs.'s Creole or Dijon mustard

1 tbs. Liquid Smoke

1 tbs. or more, chipotle sauce

2 cloves garlic, minced

3 tbs.'s onion, minced
Salt and Tabasco to taste

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

2 tsb.'s salt

1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor or blender and pulse until well blended. Store any remaining rub in an airtight container.

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Fresh Fruit Platter w/ Pina Colada Dip

Loaded Baked Potato Salad

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

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And now for a sinfully delicious dessert.

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Pina Colada Bread Pudding w/ Rum Sauce

1 (16 oz.) loaf French bread, (torn into bite sized pieces
1 (10 oz.) can frozen pina colada drink mix
6 oz. pineapple juice
1 large can, (12 oz.) evaporated milk
1/2 cup cream of coconut
1/2 cup flaked coconut
4 eggs
1 tsp. vanilla extract
1/4 cup light rum
1 small can, (8 oz.) crushed pineapple



In large bowl, tear bread into bite sized pieces. Place the next 7 ingredients in blender, and blend until smooth. Stir in the crushed pineapple. Combine mixture with the bread pieces and stir well to coat. Place in slow cooker and cook on low for 6 hours. Serves 8.

If you prefer to bake it in the oven, follow the basic recipe, and place mixture into a lightly greased baking dish, and then into a larger pan of water about 2 inches deep. Bake @ 350 degrees for 35 to 45 minutes or until golden brown. Top with whipped cream,  or if you want a little added touch of decadence, serve with my rum sauce. (recipe below)

Rum Sauce

1/2 stick butter

1/2 cup sugar

1 egg yolk, beaten

2 tbs.'s water

2 tbs.'s dark rum

Melt butter in saucepan. Add the sugar, egg yolk, and water. Bring to a boil and cook on a full boil for 3 minutes, stirring constantly, until sugar dissolves. Remove from heat and add the rum. Strain and serve over bread pudding. Fab!

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Bayou Boogie

Here's a little clip that I took at a recent concert in River Ranch. Wayne Toups was rockin' the crowd and there was a whole lotta dancin' going on. Crank it up for this one and let the good times roll, cher!

Bayou Bourbon Burgers + Cook Out Menu

Here's a Cajun fave that is bursting with spicy flavors and will have your family and guests coming back for more and begging you for the recipe, cher.  These sinfully delicious burgers are so easy to make and just perfect for your Memorial Day celebrations and summer cookouts. I've also included my Memorial Day cookout menu with links to each scrumptious recipe.
Bon appetit!

Bayou Bourbon Burgers

2 lbs. lean ground beef
1 tbs. Tabasco sauce

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

1/2 cup onions, finely chopped
1 or 2 jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
1 tsp. salt

6 large 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 before and after with my Bourbon BBQ Sauce, (recipe below), turning once, halfway. Baste buns with melted butter and grill to the side for 5 minutes to toast. Garnish with your favorite toppings.
 

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

2 cups ketchup
1/2 cup cane syrup

1 tbs. Creole mustard

1 tbs. Liquid Smoke

1 tsp. Tabasco sauce

2 cloves garlic, minced

3 tbs.'s onion, minced

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping.

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Also on the menu: (click on title to view recipe)

Spicy Cajun Grilled Chicken

Creole Potato Salad

Cajun Seven Layer Dip

 Spicy Creole Jambalaya

 
 Cajun Grilled Corn on the Cob

Bayou Bourbon Beans

Cajun Style French Bread

Strawberry Shortcake Muffins

 Banana Pudding Squares

Frozen Pina Coladas

1 1/2 oz. light rum
2 oz. cream of coconut
4 oz. pineapple juice
1 cup fresh frozen pineapple chunks
1 cup crushed ice

Place all ingredients in blender and blend until smooth and creamy! Serve in your favorite cocktail glass and garnish with a pineapple wedge.

Enjoy and have a Happy Memorial Day, Ya'll!
Merci beaucoup for stopping by! 

Scrumptious Cajun Sides + Bayou Boogie

With the Memorial Day holiday just a day away,  I've been going through all of my favorite cook-out recipes and taking family requests. And I just wanted to share a few of the scrumptious sides that I will be preparing for our annual Memorial Day cook out. Cest bon, cher! Bon appetit!

Creole Potato Salad

 

5 lbs. red potatoes, peeled and cut into 1 inch chunks
6 hard boiled eggs, chopped
1 small red onion, chopped fine
2 celery stalks, diced
1/4 cup green onions, sliced thin
1 large dill pickle, chopped fine
1 tsp. white vinegar
1 tsp. sugar
3/4 cup,  more or less, light mayonnaise
1/4 cup Creole mustard
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste

Place the potatoes and the eggs in a large pot of water with 1 teaspoon of salt. Water line should be 2 inches above potatoes. Bring to a boil and cook for 15 minutes. Drain and allow to cool slightly. Meanwhile mix the sugar, vinegar, mayonnaise, and mustard in a large bowl. Add the potatoes and mix gently, while they are still warm. Add the chopped eggs, dill pickle, onions, celery, Creole seasoning, and salt, and mix gently until well combined. Chill for at least one hour before serving. Garnish with fresh parsley and a sprinkling of more Creole seasoning

 Cajun 7 Layer Taco Salad

Crab and Shrimp Jambalaya

Cajun Grilled Corn on the Cob w/ Cajun Butter

Creole Shrimp Pasta Salad

Spinach Parmesan Bread

For more of my cook-out recipes, click here.
  
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Bayou Boogie

Here's another little clip that I took at this year's Festival International. Nathan and the Zydeco Cha Chas were moving the crowd and there was a whole lotta nitty-gritty dancin' going on.
Let the good times, roll, cher!

Wishing you all a fun and safe Memorial Day!

Cajun Holiday Cook-Out

With only a few days to go until the Fourth of July, I've been finalizing my menu for our holiday cook-out. With the hot and humid weather we've been having, I've decided to keep things simple with quick and easy grilled favorites, and cool refreshing drinks and desserts. This is what I have so far and who knows what else I will be adding. Bon Appetit!

Spicy Cajun Dogs

4 links Andouille or other smoked sausage
Spicy BBQ Sauce
4 poboy rolls or hot dog buns
4 tsp.'s Creole mustard
Pickled jalapeno slices
1 small onion, chopped
1/2 cup shredded cheddar cheese

Grill sausage for 10 to 15 minutes on each side on a medium hot grill. Baste with BBQ sauce before and after flipping. Grill buns for 5 minutes on indirect heat. Top with mustard, jalapeno slices, onions, and cheese.

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 Spicy Cajun Boiled Crabs

 Cajun 7 Layer Taco Dip

Cajun Seafood Pasta Salad

 Spicy Cajun Burgers

Mama's Macaroni Salad

1/2 cup mayonnaise
1/4 cup milk
1 tbsp. white vinegar
2 tbs.'s fresh parsley, chopped
1/2 tsp. salt
1 tsp. or more, Cajun seasoning
1/2 tsp. garlic powder
Few shakes of Tabasco
8 oz.'s macaroni, cooked and rinsed
1/4 cup red onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, diced

In a large bowl, stir mayonnaise, milk. vinegar, parsley, salt, Cajun seasoning, and Tabasco until well mixed. Add macaroni, onions, bell peppers, and celery. Toss until well blended and chill until ready to serve.

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 Cajun Grilled Corn on the Cob

 

Bayou Bourbon Beans

  Lemon Ice Box Pie

 Lemonade Sweet Tea

2 family-size tea bags

3 cups water
1/2 cup sugar
4 cups cold water
1 small can (6 oz.) frozen lemonade concentrate, thawed
Lemon slices and fresh mint sprigs for garnish

In 2 qt.saucepan, bring the 3 cups of water to a boil.  Remove from heat, add tea bags, and steep for 10 minutes. Discard tea bags and stir in sugar and stir until dissolved. Pour into a 3 quart pitcher and stir in lemon concentrate and cold water and mix well. Garnish with lemon slices and fresh mint sprigs.

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For more scrumptious cook-out recipes, click here.

Have a safe and HAPPY 4TH, YA'LL!!! Merci for stopping by!

Cajun Fourth of July Preview

 Here are a few of the delectable recipes that we'll be preparing for the 4th. Sure to please your family and guests and totally worth the calories, cher! Bon Appetit!

Cajun Muffaletta Dip

Spicy Cajun Crab Dip

 Grilled Stuffed Jalapenos

Cajun Grilled Chicken Wings

Cajun BBQ Chicken w/ Bourbon BBQ Sauce

Chicken breasts, thighs, legs,
or 1 whole cut-up chicken 

Cajun rub, (recipe below)

Tabasco and Worcestershire sauce

   
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire sauce on both sides and cover and refrigerate overnight. Preheat grill and grill  on medium heat,  for about 30 to 40 minutes, turning every 10 minutes. Baste often with BBQ sauce. Scrumptious!
 

Bourbon BBQ Sauce

1/2 cup brown sugar

1/2 cup bourbon

1 cup ketchup
1/2 cup cane syrup

2 tbs.'s Creole or Dijon mustard

1 tbs. Liquid Smoke

1 tbs. or more, chipotle sauce

2 cloves garlic, minced

3 tbs.'s onion, minced
Salt and Tabasco to taste

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping. Finger lickin' good!

Cajun Rub

2 tsb.'s salt

1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor and pulse until well blended. Store any remaining rub in an airtight container.


 Cajun Rice Dressing

Loaded Baked Potato Salad

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

Happy 4th ya'll! Merci beaucoup for stopping by!

Grilled Bacon Wrapped Shrimp w/ Spicy Cajun Sauce

With the summer in full swing here in Cajun country, I love to cook dinner out on the patio, on the grill most every evening. Grilling is so quick and easy that you can whip up the whole meal from the entree right down to the sides and bread in a half an hour or less. Plus it keeps the heat out of the kitchen.  Gulf shrimp wrapped with bacon, and basted in  a spicy chipotle-garlic sauce, Cest bon, cher! Enjoy!

Grilled Bacon Wrapped Shrimp w/Spicy Cajun Sauce

1 pound large (24 count) shrimp

12 slices of bacon
Salt and pepper to taste

1/2  cup honey
1/2 cup Hickory Smoke BBQ sauce
1 tbs. Creole mustard

2 tbs.'s Chipotle Tabasco Sauce

2 tbs.'s Cajun Power Garlic Sauce

Season shrimp with salt and pepper. Wrap 1/2 slice of bacon around shrimp securing it with a toothpick and place shrimp on skewers and set aside.

Combine all other ingredients in a sauce pan and simmer for 5 minutes. Keep warm until ready to use.

Place skewers on a pre-heated medium grill and baste with sauce and grill for 3 minutes. Flip skewers and baste again and cook for 3 more minutes. Serve with extra sauce for dipping. Fab!

Serve with my Cajun Grilled Corn on the Cob

And my Creole Garden Pasta Salad

And maybe a Cajun Margarita or two...

A Cajun Waltz

Here's a little clip of the crowd enjoying a Cajun waltz played by Jamie Bergeron and the Kickin' Cajuns at the weekly Sunday afternoon dance at Whiskey River Landing in Henderson. We'll be headed out to the Atchafalaya Basin tomorrow for a little Cajun fun on the swamp and dancin' at Whiskey River dance hall. Let the good times roll, cher!



Wishing all of you a fun filled summer weekend! Merci for stopping by!