Let the Fun Begin!

Lafayette is ready for the biggest 5 day bash of the year, otherwise known as Mardi Gras. The Friday night "Kick Off Parade" went off without a hitch with tons of beads being thrown to some of the biggest crowds of the year. The float riders and revelers alike, were excited and you could hear it in the cheers of the crowd, as the coveted beads were tossed and caught. After the parade, we headed over to Le Festival de Mardi Gras, at Cajun Field. Travis Matte and the Zydeco Kingpins were playing a dance, at a fais do do, there. Lots of nitty gritty zydeco-ing going on. We had an absolute blast and plan to get up early tomorrow morning and go to Fred's Lounge , in Mamou, where they have a dance from 8:30 to 11:30 am.

 Then, it's on to Breaux Bridge to a Mardi Gras King Cake Party , (everyone welcome), at the home of Jerry Spranger. Geno Delafose and French Rockin' Boogie will entertain the crowd from noon to 4 pm. For more information, call: 337-332-5841. Then, it will be time to head back to Lafayette, for The Krewe of Bonaparte Parade. Let the good times roll, cher!

Mardi Gras Slaw with Cajun Hush Puppies

This delicious side dish is perfect for the Mardi Gras season. In keeping with the Mardi Gras colors, purple, green, and gold, it adds a festive touch to any celebration. And the Cajun hush puppies are sweet morsels of buttery cornbread that seem to melt in your mouth. Both go perfectly with the Creole Stuffed Catfish or Bourbon Street Fried Shrimp. Enjoy!

 Mardi Gras  Slaw

1/2 head green cabbage
1/2 head purple cabbage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped yellow bell pepper
2 tbs.'s red wine vinegar
2 tbs.'s fresh lemon juice
3/4 cup mayonaise
1 tbs. horseradish
2 tsp.'s Cajun seasoning
Salt to taste
Shred the cabbage in food processor. Place shredded cabbage, chopped onion and peppers in large bowl, and mix well. In separate bowl, combine the remaining ingredients and blend with a wire whisk. Add to cabbage mixture and toss to coat. Chill. Serves 6

**********
 Cajun Hush Puppies

1 (1/2) cups yellow cornmeal
1/4 cup sugar
1 cup flour
1 tsp. Cajun seasoning
1 tsp. salt
3 tsp.'s baking powder
2 eggs
1  jalapeno pepper, seeded and chopped
1/2 cup milk
Oil for frying

Mix cornmeal, sugar, seasonings, baking powder, and flour in large bowl.
Add the eggs, first, then the milk, and chopped jalapenos and mix well.
With a melon scoop, drop by scoopfuls into hot oil, in a cast iron
skillet. Deep fry until golden brown. Drain on paper towels.


Bon Appetit!

Krewe des Chiens Parade

The 2009' Mardi Gras parade season kicked off this afternoon with the Krewe des Chiens Parade, (Doggie Parade), in Lafayette. Thousands lined the streets of downtown Lafayette to watch this unique parade of dog owners and dogs. There were about as many different breeds of dogs as people, all dressed up in Mardi Gras finery. Of course, the owners tossed the beads and the rain held off until later.

This Krewe was formed in 1999, with it's mission being to help the animal shelters of Acadiana, with various fundraisers held throughout the year. After the parade we headed over to Agave' Mexican Grill and Cantina for a little south of the border feast and one of their famous Margaritas. As always, it was Cest' Bon', Cher! And maybe enough time for a cat nap, before the next parade. Happy Mardi Gras! See ya'll there!

BeauSoleil Takes Grammy

Many fans and supporters of Michael Doucet avec Beausoliel gathered at The Blue Moon Saloon on Grammy night . A complimentary Red Beans and Rice dinner was served. The Jimmy Breaux Band rocked the crowd, with Roddie Romero on the guitar. Jimmy is, of course, the accordion player for Beausoleil and is now wishing that he had gone to L.A.

 Some serious champagne drinking going on right about now, out there. The crowd was lively and went wild when they heard the news; that Beausoleil, 11 time Grammy nominee, had won the 2009 Grammy in the best zydeco/Cajun category, for " Beausoleil Jazz Fest Live 2008'" Congratulations and have a blast in L.A.! Let the Good Times Roll!

A Cajun Seafood Feast

The ways I love to eat seafood. Let me count the ways.
1. Grilled

2. Stuffed 

3. Fried

4. Boiled 

5. Steamed

6. Baked 

7. Broiled

8. Stewed
9. in gumbo 

10. in po-boys

As we approach the Lenten season, this is the first in a series of fabulous Cajun and Creole seafood recipes that I will be posting throughout lent. This is one of my favorites. Absolutely divine! Bon Appetit'!

Grilled Shrimp with Bourbon Glaze

1 lb. (24 count) large shrimp, peeled and deveined
1 tsp. olive oil
1 tsp. minced garlic
3 tbs.'s butter, cut into pieces
1 tsp. Worcestershire sauce

2 tsp.'s Cajun seasoning, divided
Salt and Tabasco to taste
2 tbs.'s bourbon

Season shrimp with 1 tsp. Cajun seasoning  In a 2 qt. saucepan, heat oil over medium heat. Add the garlic and stir until golden. Remove from heat and add Bourbon, Worcestershire and Tabasco. Light mixture with a long match to burn alcohol off. On low heat, add butter, gradually, until sauce forms. Add other tsp.Cajun seasoning and salt. Brush shrimp with Bourbon glaze. Arrange shrimp in grill pan in a single layer. Grill on medium heat about 5 to 7 minutes on each side. Baste shrimp often. Cest bon, cher! Delicious!

Creole Stuffed Catfish

It's that time of the year again to go to New Orleans for Mardi Gras parades. We are going to the Krewe of Vieux Parade which winds it way through The French Quarter. Before the parade, we plan to have dinner at one of our favorite Bourbon Street restaurants. My favorite item on the menu is the Creole Stuffed Catfish. It has a delicate, yet spicy taste that is almost too good to be true. Here is my own version of this delicious dish.

Creole Stuffed Catfish

2 medium sized catfish fillets, cleaned
1/2 lb. fresh lump crab meat
1/2 cup seasoned breadcrumbs
1/4 cup butter
1/2 cup each minced onion and bell pepper, and celery
1 tsp.minced garlic
1 bunch green onions, finely chopped
2 tbs.'s Tony Chachere's Creole seasoning
1 tbs. chopped fresh parsley
Juice of 1 lemon

Slit a pocket in the catfish for stuffing.
Season inside and out with 1 tbs. Creole seasoning
Baste with 1/2 of the lemon juice

Melt butter in skillet, and add garlic, onions, bell pepper, and celery. Sautee' until wilted.
Add breadcrumbs, green onions. parsley, crab meat and other tbs. Creole
seasoning. Stir and cover and simmer for about 15 minutes.

Fill catfish with stuffing and place in a buttered baking pan. Dot catfish with butter and
pour remaining lemon juice on top. Bake in a 350 degree oven, for 35 to 40 minutes.
Baste occasionally. Serves 2 Bon Appetit!

Note: This recipe also works well with flounder.

Almost Time for Mardi Gras!

Although Mardi Gras Day ( Feb. 24) is still a few weeks away, the Carnival season actually began, in Louisiana, on January 6, or "The Twelfth Night" meaning the twelfth night after Christmas. They say that Mardi Gras or "Fat Tuesday", originated in Medieval Europe, and was brought to New Orleans by French explorers in the 1700's. New Orleans has the biggest celebration in Louisiana, but Acadiana more than holds it own, when it comes to big parties. 

Lafayette, which hosts the second largest Mardi Gras celebration, holds many lavish balls and parades. Many people belong to a Mardi Gras Krewe which is a social club that centers around Mardi Gras,but has parties for all occasions, year round. The Mardi Gras season is a magical, fun-filled time when you get to wear outrageous costumes, catch lots of shiny beads at parades, go to fancy balls and listen to really great music. Downtown becomes alive with revelers and each club has a festive party going on.

Cajun Field becomes home to the "Mardi Gras de Lafayette", where there is a huge amusement park and a stage with the best Cajun and Zydeco bands playing. Also around Acadiana, you will find the "Country Mardi Gras" where families and neighbors ride together on horseback, to gather the ingredients for a giant communal gumbo. Once the ingredients are obtained, there is a "fais do do", (street dance), while the feast is prepared. It all adds up to a whole lot of FUN, which of course, is what the Cajuns are known to love.. Lassier Les Bon Ton Rouler! Hope to see you there! Mais Oui?

Mardi Gras King Cake

Here is a fabulous recipe for the king of all cakes, in Louisiana, the Mardi Gras King Cake. This delectable cake originated in Europe and came with French settlers to New Orleans in the 1870's. They have been a part of the Mardi Gras tradition, since then, and King Cake parties are popular throughout Louisiana. The King Cake is made with a rich dough and covered with icing and sprinkles in the Mardi Gras colors, purple, green and gold. They can be filled with many different fillings, such as lemon, strawberry, chocolate, or cream cheese. It takes a little time, but it is well worth the effort. The person who finds the plastic baby in his or her piece is said to blessed with good luck throughout the year. Enjoy!

Cream Cheese Filled King Cake

 1 16 oz. container sour cream
1/3 cup sugar
1/4 cup butter
1 tsp. salt
2 envelopes active dry yeast
1/2 cup warm water
1 tbs. sugar
2 beaten eggs
6 cups bread flour
3/4 cup sugar
1 tsp. each of cinnamon and nutmeg
2  (8 oz.) packages cream cheese, softened
1 large egg
1 tsp, vanilla extract
1 tsp. almond extract
Purple, green, and gold sugar sprinkles
Vanilla frosting
1 small plastic baby doll

Cook first 4 ingredients in a medium saucepan, on low heat, stiring often, until butter melts. Set aside. Stir together yeast, warm water, and sugar in a small bowl.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups of the flour, and the cinnamon and nutmeg,with an electric mixer, until smooth. On low speed, continue to add the remaining flour until a soft dough forms. 

Place dough on a floured surface and knead until smooth. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour. Punch down dough and divide in half. Roll each section into two rectangles.( 22x12 inches, each)

Filling:

Beat the sugar, cream cheese, egg, vanilla and almond extracts with an electric mixer at medium speed, until smooth. leaving 1 inch border, spread the cream cheese mixture evenly on each rectangle.

Starting with 1 long side, roll up each rectangle. On a lightly greased baking sheet, place one of the dough rolls, seam side down. Bring ends of roll together to seal, to form an oval. Repeat with second dough roll. Cover and let rise in a warm place for 20 minutes. 

Bake at 375 degrees for 30 minutes minutes or until golden. Let cakes cool for about for about 10 minutes. Insert the plastic baby doll into the cake. Spoon icing onto cake and spread on top, only. Sprinkle evenly, alternating with colored sugar sprinkles. Cool before serving.

Makes 2 cakes. (15 servings each)

Cajun Super Bowl Party !

With just one week to go until the big game, I have decided on a Super Bowl buffet for the group of friends that I will be entertaining next Sunday. We will be watching Super Bowl XLIII, when The Pittsburg Steelers will take on the Arizona Cardinals in the most exciting football game of the year. I've decided to go all out, for this year's bash, with an emphasis on what else, but Cajun and Creole recipes. Cest bon, cher!

 My Super Bowl Menu will include:

Spicy Cajun Buffalo Wings ~  Spicy Creole Jambalaya ~  Cajun Party Meatballs ~

Crawfish Enchiladas ~ 7 Layer Salad,  Mardi Gras King Cake, ~  and who knows what else! 

Click on title to see recipes.

 Spicy Cajun Buffalo Wings

Crawfish Enchiladas

Spicy Creole Jambalaya

Cajun Party Meatballs

Mardi Gras King Cake

Crawfish Are Back + Crawfish Etouffee !

Well, they're finally here! You won't find them just anywhere, yet, but here are a few places around Acadiana that are serving boiled crawfish. In Lafayette, you'll find them at Acadiana Crawfish Express on Roselawn Blvd., or your local boiling pot. In Abbeville, you can eat boiled crawfish at Richard's Seafood patio, 1516 S. Henry St., better known to locals as the Pumping Plant Rd. I could tell some stories about my adventures along the Pumping Plant Rd., while in high school, but that's another post.

Tis' the beginning of the season for Crawfish, those delectable, succulent morsels of tail meat, that are at the heart of Cajun cuisine. They can be prepared many different ways, but my favorite is Crawfish Etoufee. Crawfish tails smothered with onions, peppers, and celery, also called "the trinity", in a heavenly stew and served over rice. The only thing better is crawfish, shrimp, and crab etouffee'. So if you can't get crawfish, shrimp or crab etouffee is divine, too. Ca cest' bon', cher!
 
 Crawfish Etouffee' 

 1 cup each of chopped onions and bell peppers
1/2 cup of chopped celery
2 tsp.'s minced garlic
1 small can of Rotel brand tomatoes and green chilies, drained
1/4 cup fresh parsley, chopped
1 cup of chopped green onions (divided)
1 tbs. Tony Chachere's Creole Seasoning
1 tsp. of basil and a pinch of thyme
Salt to taste
1 1/2 cups of water or seafood stock

First, you make a roux.
4 tbs. butter
4 tbs. flour

Melt the butter in a large heavy pot, on medium heat. Add the flour and stir constantly, until a light to medium brown color is reached. (about 10 to 15 minutes)

Add the chopped onion, bell pepper, celery, garlic, and tomatoes, and cook on low heat for about 5 minutes, stirring constantly. Slowly add the water or seafood stock,mix well, and bring to a boil. Add the crawfish, parsley, seasonings, and half of the green onions, and mix well.

Lower heat, cover, and simmer for 40 to 45 minutes, stirring occasionally. Serve over cooked rice and top with the remaining chopped onions.

A tossed green salad and french bread compliment the spice nicely. Enjoy!

No time to make a roux? Click on product to order this excellent Etoufee Mix.