Spicy Cajun Seafood Dips + Festival Fun

Here are a few of my favorite seafood dip recipes that are guaranteed to be a real hit at your next tailgating party or any other occasion. They are absolutely scrumptious and when I tell you that they are both out of this world, then you know that I mean it, cher! Cest bon! Enjoy!

Spicy Cajun Shrimp  Dip

1  lb. medium shrimp, peeled and deveined, and chopped

1/2 cup butter 

1/2 cup each onions, bell peppers, and celery, diced
1 tsp. crushed garlic

1 tsp. or more, Cajun seasoning

4 tbs.'s white wine
2 tbs.'s lemon juice
Salt to taste

Few shakes Tabasco sauce

16 oz.'s cream cheese, cut into small pieces
1/4 cup each fresh parsley and green onions, chopped

Melt butter in large skillet on medium high heat. Add onions and bell peppers and saute' for 5 minutes. Add Cajun seasoning, and garlic and stir well. Stir in white wine and lemon juice, and reduce heat to low.

Add shrimp, salt, and Tabasco, and mix well and cover and simmer for 5 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with mini croissants or pastry shells. Fab!

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Here's another fabulous dip that will please your guests. One bite of this divine dip with the lump crab meat and delicate cheese blend will make you want to eat the whole bowl. If you're counting calories, use the light version of the cheese, sour cream, and mayo.

Spicy Cajun Crab Dip

1 lb. lump crab meat
1 cup shredded cheddar cheese
1 cup onion, finely chopped
1 jalapeno, seeded and chopped
2 (8 oz.) pkg.'s cream cheese, softened
1/2 pint sour cream
4 tbs.'s mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. or more, Cajun seasoning
Tabasco to taste

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese.

Place in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25 to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Sinfully good!

I'll be sharing these at ~

Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home
Strut Your Stuff Saturday @ Six Sister's Stuff

Saturday Nite Special @ Funky Junk Interiors

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Festival Fun

We had an absolute bon' ton' at Festival Acadiens and even after two days, I am still in a festival mode. After three days of great Cajun music, food, and fun, it's been hard getting back into reality.  That kind of fun just stays with you for a while. Here are a few pics from Saturday, out of hundreds that I took at the three day festival.

And here's a little clip that I took of Roddie Romero and the Hub City All Stars movin' the crowd at Scene Mon Heritage. They were lovin' this band and there was a whole lotta jitter-bugging going on. I'll be sharing lots more videos with ya'll, so stay tuned.

Roddie Romero and the Hub City All Stars

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

Caramel Apple Bread Pudding w/ Rum Sauce + Festival Time

Here's another favorite Fall dessert that I love to serve my family and friends and is fab for breakfast, too. It's sinfully delicious and after just one bite,  you'll think that you're in heaven, cher! The warm apples blended with the creamy caramel are a real flavor treat and the rum sauce is out of this world and is a perfect topper for this luscious treat. Cest bon!

Caramel Apple Bread Pudding w/ Rum Sauce

 1 - 15 oz. loaf cinnamon-apple or cinnamon-raisin bread, torn into pieces

4 tbs.'s butter, softened

1/2 cup sugar

1/4 cup brown sugar

4 eggs

2 1/2 cups milk

1 tsp vanilla extract

1 tsp. almond extract

1 1/2 cups fresh apples, chopped

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.

Combine the sugar and cinnamon and sprinkle over top of the apples. Stir apples evenly into bread mixture. 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!

Rum Sauce

1/4 cup unsalted butter

1/2 cup dark brown sugar

1/2 cup whipping cream

1 tsp. vanilla extract

2 tbs.'s dark rum

Melt butter in saucepan, add sugar and whisk on medium heat until smooth. Gradually add cream and whisk and continue to cook for 2 minutes or until thickened. Remove from heat and stir in rum and vanilla extract. Pour over warm bread pudding. Fab! Bon appetit!

I am sharing this recipe at ~

Tuesday Talent Show

These Chicks Cooked @ This Chick Cooks 

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home

Potpourri Friday @ 2805 

Sweets for a Saturday @ Sweet as Sugar Cookies

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Festival Time

It's finally here! The weekend that I've been looking forward to for a whole year and time for the 38th annual Festival Acadiens et Creole. The Festival De Musique Acadien et Creole will host three different music stages, providing a non-stop music and dancing atmosphere. And the Bayou Food Festival will have dozens of booths packed with succulent Cajun and Creole delights, created by some of Acadiana's best chefs.. And the Louisiana Arts and Crafts Show will display even more of the area's talent. (click on links in black for a list of festival bands, food vendors and menus, and artists)

The Music

The Dancin'

The Food

The Arts and Crafts

This fantastic festival will kick off on Friday evening with a fais do do at Parc International, in Downtown Lafayette. Horace Trahan and the New Ossun Express will be rockin' the crowd, followed by Curley Taylor and Zydeco Trouble. For a complete schedule, click here.  Lassiez les bon temps rouler, cher! Only in Lafayette! See ya'll there!

Nathan and the Zydeco Cha Chas

 

Great weather+ great music+ great food+ great people = an absolute blast. Wish that all of you could be here, but for those of you who can't be, I hope that you have a wonderful,  Fall weekend! Merci beauoup for coming by!

Hot Tamale-Cornbread Casserole + Cajun Boogie

Here's one of my favorite Caj-Mex recipes to make when the weather gets cooler.We're still in the mid 80's, here in Cajun country, but I've had an ahnvee for this wonderful comfort casserole, all week. So,  I decided to go ahead and make it, since it's only in the oven for 20 minutes. It's hot and spicy flavors will send you into orbit, cher, and have you going back for more!  And so easy, for those busy days. Bon appetit!

Hot Tamale Cornbread Casserole

 

1 -1/2 lbs. lean ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, mined
2 jalapenos, seeded and chopped
1 can (hot) diced Rotel tomatoes
2 cans (hot) Rotel tomato sauce
1 tbs.Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
3 tbs's. chili powder
1 tsp. cumin
1/4 cup fresh cilantro, chopped

8 oz. shredded Mexican cheese
1 box Jiffy cornbread mix

In a large heavy skillet brown the ground beef, with 1 tbs. Cajun seasoning. Skim any excess fat and continue cooking and stirring and add Worcestershire sauce, and a little water, if necessary. Add onions, bell peppers, and garlic, and jalapenos, and continue cooking until veggies are soft. (about 10 minutes)

Add the tomatoes, tomato sauce, other tbs. Cajun seasoning, chili powder, cumin, and cilantro, then lower heat, cover, and simmer for 20 minutes.

Line the bottom of a 13x9 inch casserole dish with tortilla chips. Spread the meat sauce evenly over the chips. Add a layer of shredded cheese over top of the meat sauce.

Make the cornbread according to package directions or make your own, and spread evenly on top of the cheese layer.

Bake in a preheated 350 degree oven for about 20 minutes or until cornbread is golden brown.

Serve with a big tossed salad and a cold beer, for a delightful meal! Cest bon! Enjoy!

I'll be sharing this recipe at ~

Full Plate Thursday 

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Cajun  Boogie

Only 4 more days until the 29th annual Festival Acadiens et Creole! With beautiful weather predicted and a stellar musical line-up for the 3 day "Cajun Woodstock",  this year's festival promises to be the best yet! Come on out and get into the festival spirit and enjoy all things Cajun and Creole.  Here's a little clip that I took of Roddie Romero and the Hub City All Stars, rockin' the crowd at last year's festival,  just to give you an idea of all the fun that's coming up! A whole lotta nitty-gritty dancin' going on, yeah, cher! For a complete schedule, click here.

Wishing ya'll a fabulous week, filled with happy times. Merci beaucoup for stopping by!

Pumpkin-Chocolate Chip Cake and Bread w/ Praline Glaze

It's that time of the year for all things pumpkin and I wanted to share a few of my favorite pumpkin delights. Here are two of my all time, favorite pumpkin desserts that are just heavenly and are totally worth the calories, cher. I always make sure that I'm having company when I make this cake, or otherwise I'd eat the whole thing! Enjoy!

Pumpkin-Chocolate Chip Bundt Cake w/ Praline Glaze # 1

1 package yellow cake mix
1 pkg. pumpkin spice instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 cup canned pumpkin
1 cup semisweet chocolate chips





Grease and flour a 10 inch bundt pan. In large bowl, stir together cake mix and pudding mix.

 Make a well in the center and pour in eggs, water, oil, and pumpkin. With electric mixer,  beat on low until blended and then on medium for 3 minutes. Stir in chocolate chips.

Pour into prepared pan and bake in a preheated 350 degree oven for 45 to 50 minutes or until knife comes out clean. Cool in pan for 10 minutes and invert onto a cake plate. Glaze with Praline Glaze  # 1, (recipe below), when completely cool.

 Praline Glaze #1

1 cup brown sugar
1/2 cup butter
1/3 cup evaporated milk
1 cup powdered sugar
1 tsp. vanilla extract

Melt butter in saucepan and then add sugar and milk. Bring to a boil, on medium low heat and continue to boil and stir for 2 minutes and remove from heat. Stir in vanilla extract and gradually whisk in the powdered sugar. Drizzle immediately over cake. Sinfully good!

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Here is another version of this cake, except made from scratch in the form of a bread. Equally delicious and so good with your morning coffee or tea. Cest bon, cher! Divine!

Chocolate Chip-Pumpkin Bread w/ Praline Glaze #2

1 1/2 cups flour

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 tsp. baking soda

2 eggs

1 cup sugar

1 cup canned pumpkin

3/4 cup vegetable oil

3/4 cup semisweet chocolate chips




Combine the flour, cinnamon, pumpkin pie spice, salt, and  baking soda in large bowl. In separate bowl, beats eggs, sugar, oil, and pumpkin. Stir into dry mixture, until just blended. Fold in chocolate chips.

Pour into a greased 8x4 inch loaf pan and bake at 350 degrees for 50 minutes or until toothpick in center comes out clean. Cool for 15 minutes and remove to a plate. Note: I covered with foil for the last 20 minutes.

Meanwhile, make Praline Glaze #2 .

1/2 cup butter

1/2 cup brown sugar

1/2 cup chopped pecans

In heavy saucepan, heat butter, brown sugar, and pecans, on medium heat, and bring to a boil. Lower heat and cook for 1 minute, stirring frequently. Remove from heat and pour over top of warm pumpkin bread. Fab!

I am sharing these at ~

Cast Party Wednesday @ Lady Behind the Curtain

Full Plate Thursday @ Miz Helen's Country Cottage

Potpourri Friday @2805 
Show and Tell Friday @ My Romantic Home 

Sweets for a Saturday @ Sweet as Sugar Cookies

Weekend Wrap Up Party @ Tatertots and Jello

Sweet Indulgences Sunday @ A Well Seasoned Life

Hope you're all having a wonderful week! Merci beaucoup for stopping by!

More Cajun Tailgating Faves + Festival Time

With football season now in full swing and a cool front blowing in,  it's a perfect time to fire up the grill for some delectable Cajun tailgating faves. Whether it's a gathering to watch the Ragin' Cajuns, New Orleans Saints, or the L.S.U. Tigers, these fabulous treats will please your family and guests and have them coming back for more.  Cest bon, cher!

Grilled Portobello Mushroom Sliders

6 portobello mushrooms
1/2 cup olive oil
1/2 cup onions, chopped
4 cloves garlic, minced
1/4 cup balsamic vinegar
Few shakes of Tabasco

1 pkg. slider rolls or dinner rolls
3 tbs.'s melted butter
Creole mustard
Lettuce
Tomato and red onion slices

Clean mushrooms and remove stems. Place caps in a shallow pan, with gills up. In small bowl combine the marinade and pour evenly over mushroom caps and let stand for 1 hour. Remove from marinade and place mushrooms directly on a medium hot grill or place in a grill pan and grill for 10 to 12 minutes, turning once, half way through. Meanwhile, brush slider rolls with butter and grill for 5 minutes on indirect heat. Place Creole mustard on bottom half of rolls, then lettuce, then mushrooms, then onions, and tomatoes. Enjoy! Fab!

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Grilled Cajun Meatballs En Brochette

1 lb. bacon, cut in half

 2 lbs. lean ground beef
1/2 cup favorite BBQ sauce
1 red onion, chopped fine
2 eggs, lightly beaten
1/2 cup seasoned breadcrumbs
1 tbs. Cajun seasoning
2 tbs.'s Creole mustard
1 tbs. Worcestershire sauce
1  small can chopped green chilies
Salt and Tabasco to taste

Soak wooden toothpicks in water for 15 minutes. In large bowl, combine all ingredients, except bacon, and form into 2 inch meatballs.  Wrap each meatball with a strip of bacon and secure with a toothpick. Grill on medium heat for about 10  minutes, brush with BBQ sauce, turn,  brush with more bbq sauce, and grill for 10  more minutes or until bacon is crisp. Makes 24 Out of this world!

And here are a few more of my faves.

Ultimate Cajun Nachos

Click here for recipe.

Crab Stuffed Jalapenos

Click here for recipe.







  Bon appetit!

I'll be sharing these at ~

Sunday Showcase Party

Tailgating Game Week
Tailgating Time 
These Chicks Cooked

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Festival Time

We're only two weeks away from the best festival of the year, which also happens to be my favorite. Festival Acadiens et Creole celebrates all things Cajun and Creole and is a three day blow-out with lots of fabulous food, incredible music, and so much more. For for a complete schedule, click here. Here's a little clip that I took of Kevin Naquin and the Ossun Playboys,  rockin' the crowd at last year's festival. Crank it up for this one, cher, and let the good times roll!

I'd like to extend a warm welcome and thanks to all of my new followers. Hope ya'll have a fun and fantastic weekend. Merci beaucoup for stopping by.

Decadent Cajun Pecan Treats + Bayou Boogie

A friend gave me a big bag of shelled pecans and you might say that I got carried away, making a few decadent Cajun pecan treats. Here are a few of my favorite pecan recipes that will not only satisfy a sweet tooth, but make you wish that you had doubled the batch. They are so rich and scrumptious and are all adapted from the fabulous "Something to Talk About" cookbook, compiled by the Junior League of Lafayette. They are a special treat that I love to serve my guests and sometimes just to satisfy my "ahnvee" (craving) for a little something sweet and so easy, too.  Enjoy!

Bourbon- Pecan Pie Brownies

1 pkg. yellow cake mix
1 egg
2 sticks softened butter
3/4 cup packed dark brown sugar
3/4 cup dark Karo syrup
3 eggs
1/2 tsp. each, vanilla and almond extracts
1 shot of bourbon
1 cup chopped pecans

Reserve 3/4 cup cake mix. Combine remaining cake mix and 1 egg in large bowl and beat until smooth. Add butter and mix well. Press into bottom of a 13x9 inch baking pan. Bake in a preheated 350 degree oven for 10 minutes. Meanwhile, combine brown sugar, corn syrup, 3 eggs, vanilla and almond extracts, chopped pecans, bourbon, and reserved cake mix in large bowl and mix well. Pour over the baked layer and bake for 20 to 25 minutes or until a toothpick comes out clean. Cool and cut into squares. Out of this world!

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This second one is one of my son's faves and seriously, he can polish off the whole pan if I don't hide them. Totally decadent and worth the calories, cher! Divine!

Chocolate Chip-Pecan Pie Bars

Click here for the recipe.








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And last, but not least, is this fabulous pie that is just heavenly and just perfect for the holidays or anytime you want a sinfully decadent dessert! Especially when you add a little bourbon to it.

Chocolate Fudge Pecan Pie

I'll be sharing these at~

Sweet Indulgences Sunday

Sunday Showcase Party
Tuesday Talent Show

These Chicks Cooked 

Full Plate Thursday

Potpourri Friday
Saturday Night Special

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Bayou Boogie

Click here for the recipe.

I've received a special request for a clip of one of my favorite bands, The Bluerunners. They play an eclectic blend of Cajun, roots, rock, and blues and are were one of the most popular bands in Louisiana and toured worldwide. They no longer play together on a regular basis, but are scheduled to perform for a special reunion performance at Downtown Alive, in October.  I took this little clip at Festival International and they are seen here, playing with Horace Trahan, an accordion player with a band of his own. This one's for you, cher!

The Bluerunners

Spicy Crab and Catfish Stew + Zydeco Fun

It was a beautiful summery weekend in Cajun country, and we went fishing and crabbing with friends and really racked up. What to do with all of this wonderful seafood caught in local waters was easy. I fried some of the catfish and made a big crab and catfish stew. And believe me when I tell you, cher, it was all out of this world! Bon appetit! Enjoy!

Spicy Crab and Catfish Stew 

2 lbs. catfish fillets, cut into 3 inch pieces
1/2 dozen cleaned crabs or 1 lb. lump crab meat
1/2 cup vegetable oil
1/2 cup flour
1 cup each , onions and bell peppers, chopped
1/2 cup celery, chopped
1 can Rotel diced tomatoes w/ green chilies
3 cups seafood stock or water
1/4 cup fresh parsley, chopped
1/4 cup green onions, sliced
2 tbs.'s or more Creole seasoning (divided)
2 whole lemons, quartered
3 bay leaves
Salt and Tabasco to taste
(photo courtesy of Google Images)

Squeeze lemon juice on catfish and generously rub with Creole seasoning and set aside. In large heavy pot, brown the flour in the oil, on medium heat, stirring constantly for about 10 minutes. 

 When roux is a light brown, lower heat and add onions, bell pepper, and celery,  and continue to stir and cook for 5 minutes. Add a little water, if necessary. Add salt, tomatoes, other tbs. Creole seasoning, seafood stock, and bay leaves. Bring to a boil, lower heat, cover, and simmer for 30 minutes.

Add hot sauce, crabs and catfish, and stir gently,  and simmer for 15 minutes. Add parsley and green onions,  and simmer for 5 more minutes. Serve over cooked rice with a scoop of Remoulade Potato Salad, and French bread. Sinfully delicious ! Serves 6

For my Remoulade Potato Salad recipe, click here. 

I'll be linking these to the following parties ~

These Chicks Cooked

Full Plate Thursday
Potpourri Friday

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Zydeco Fun

We recently had an absolute blast at the Zydeco breakfast at Cafe' des Amis, in Breaux Bridge. We couldn't resist the Eggs Begnaud, (grilled biscuit with eggs, topped with crawfish etouffee),  and then of course, we had to dance it off. Here's a little clip of one of my favorite bands, Jeffery Broussard and the Creole Cowboys, playing their spicy brand of Cajun/Zydeco music at Cafe des Amis. Crank it up for this one, cher, and let the good times roll!

 

Hope you're all having a fabulous week! Merci beaucoup for stopping by!

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

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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!

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!

Crawfish Stuffed Bell Peppers + Time for Downtown Alive

One of my dear friends came by over the weekend and gave me a big bag of bell peppers , jalapeno peppers, and tomatoes, from her garden.  A wonderful gift,  and since I just happened to have a bag of peeled crawfish tails in my freezer, I decided to make some crawfish stuffed bell peppers.  And believe me when I tell you, cher, that they were out of this world! Of course, if you don't have crawfish, you could substitute with shrimp. Either way, divine! Enjoy!

Crawfish Stuffed Bell Peppers

6 whole bell peppers, ( any color)
1 lb. fresh, peeled crawfish tails

1/2 stick unsalted butter
1/2 cup each, onions, bell peppers, and celery, chopped
1/4 cup green onions, sliced
2 tsp.'s minced garlic

1/4 cup fresh parsley, chopped
2 bay leaves
1 can cream of mushroom soup, plus 1/2 soup can water 
1 can Rotel tomatoes and green chilies
2 tbs.'s Worcestershire sauce

2 cups cooked rice
1 tbs. or more Cajun seasoning
Salt and Tabasco to taste
1/2 cup of  breadcrumbs
1/2 cup Parmesan cheese

Cut tops off of bell peppers and remove seeds and reserve. In large pot, boil the bell peppers and tops in lightly salted water, for five minutes. Drain and place in a large, lightly greased baking pan.

In large skillet, on low heat, melt butter and saute chopped onions, bell peppers, celery,  and garlic,   for five minutes. Add the crawfish tails, tomatoes, and seasonings and saute for 10  minutes. 

 Add the Worcestershire sauce, cream of mushroom soup and water, stir well and cover and simmer for 10 minutes. Remove bay leaves and add the cooked rice to the crawfish mixture and mix gently.

Fill each bell pepper with crawfish and rice mixture. Blend bread crumbs and cheese together and sprinkle on top of each pepper and dot with butter. Replace tops and bake at 350 degrees for 15 to 20 minutes Serves 6 Bon Appetit!

I'll be sharing these at ~
These Chicks Cooked

Full Plate Thursday

Potpourri Friday Party

Fresh Food Friday

Show and Tell Friday
Strut Your Stuff Saturday 

Sunday Showcase Party

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Time for Downtown Alive

It's that time once again, for that funtastic Friday night block party in downtown Lafayette at Parc International. The kick-off for the 29th annual Fall edition of the Downtown Alive concert series will begin on Friday, September 2nd and run every Friday, through mid-November. Lots of great Cajun and Zydeco music, food, and fun! For a complete schedule, click here. This week's band will be the legendary Nik-L-Beer, famous for it's fabulous variety and dance music. Here's a little clip that I took of this "hotter than Tabasco" band, playing at this year's Le Festival de Mardi Gras de Lafayette. Get your dancin' shoes on and let the good times roll, cher! See ya'll there!

I'd like to invite all of my wonderful followers and readers to a virtual Labor Day BBQ  over at my dear friend, Karen G.'s blog. It starts now and will continue through the 3 day weekend. Head on over and meet some new bloggers and get a bunch of new followers. It's going to be a blast and you won't want to miss it!

Wishing ya'll a fun and safe, holiday weekend!  Merci beaucoup for stopping by!