Cajun Crock Pot Breakfast Casserole + Jalapeno Cheese Biscuits

Here's an easy Cajun breakfast casserole that is assembled the night before and cooked to perfection in your crock pot while you sleep. It's especially nice if you want to sleep in and then any early risers in the family can help themselves. Or it also goes perfectly on a brunch buffet, and it can be made with only one type of meat, or any combination of the three that I have used here. And it can also be made without meat, for the vegetarians in your house. When I tell you that it's out of this world, then you know that I mean it, cher! Bon appetit!

Cajun Crock Pot Breakfast Casserole

1 bag frozen hash brown potatoes
1/2 lb. of cooked bacon,  crumbled
1/2 lb. cooked ham, cubed
1/2 lb. cooked Andouille sausage, sliced
1 medium onion, diced

1 green bell pepper, diced

1 or 2 jalapeno peppers, diced
1/2 cup green onions, sliced

1 (1/2) cups of a combo of shredded cheddar and Swiss or Monterey Jack cheese

1 dozen eggs
1 cup milk
1 tsp. salt
1/2 tsp. cayenne pepper

1/2 tsp. garlic powder

Spray a 3 (1/2) to 4 quart crock pot with cooking spray. Begin with a layer of hash browns, then meat, onions, peppers, cheese, and green onions. Repeat, ending with green onions.

Beat the eggs, milk, and seasonings together. Pour over the crock pot mixture, cover and turn on low. Cook for 10-12 hours. Enjoy! Divine!

Serve with these sinfully delicious,  jalapeno cheese biscuits, adapted from the Junior League of Houston. Fab!

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. Yum!

I'll be sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

Saturday Night Special @ Funky Junk Interiors 

See Ya in the Gumbo Potluck @ Ms. EnPlace

Wishing you all a fun and fabulous weekend and a Happy St.Patrick's Day! 

Merci beaucoup for stopping by!

Cajun Grilled Shrimp Salad + Bayou Boogie

With upper 70 degree temperatures forecasted for most of the week in Cajun country, I have been on a grilling binge. Today was gorgeous and I bought 5 lbs. of shrimp that were on sale at my favorite seafood market. I grilled up 2 lbs. for salads and shared  these babies with a friend, for lunch. So easy and out of this world, cher! The other 3 lbs. are going in a crab and shrimp etouffee that I am making tonight for company. Click here to see the etouffee recipe.

Cajun Grilled Shrimp Salad

2 lbs. large fresh shrimp, peeled and deveined, with tails left on

2 tbs.'s Cajun seasoning
1 lemon, cut into wedges

1 tsp. dried thyme
Tabasco to taste

Cajun Butter Sauce (recipe below)

Place shrimp in a shallow pan and squeeze lemon juice on shrimp and season with Cajun seasoning and Tabasco. Baste shrimp with some of the butter sauce, and set aside for 10 minutes.


Arrange shrimp on skewers or in grill pan in a single layer. Grill on medium heat about 5 minutes on each side. Baste shrimp often with remaining sauce.

Remove from grill and arrange on top of a big tossed salad. Cest bon, cher!  Enjoy!

Cajun Butter Sauce

1 stick butter, melted
1/2  tsp. cayenne pepper
Salt to taste
1/2 tsp. crushed red pepper flakes, (optional)
1 tbs. chopped fresh  parsley
1 tsp. minced garlic
1 tsp. Worcestershire sauce

Combine all in small bowl and set aside.

Salad

1  head romaine lettuce, rinsed and chopped
1 red onion, thinly sliced
1 pkg. grape tomatoes
1 cucumber, diced
Any other veggies you like
Shredded cheese (optional)

And I like to top this fabulous salad off with my Jalapeno Ranch Dressing. Divine!

Jalapeno Ranch Dressing / Dip

1 (1/4) cups, no-fat buttermilk 

3/4 cup light mayo

1 tbs. Creole or Dijon mustard

2 tsp.'s white wine vinegar

2 tbs.'s  lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and chopped

1 tbs. fresh parsley, minced

1 tsp. Cajun seasoning

Salt to taste

Whisk ingredients together in the order given,  in a mixing bowl. Store in an airtight container in refrigerator, for up to one week. Shake well before each use.

Note: For dip, reduce buttermilk to 1/2 cup 

I'll be sharing these at~

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home 

Sunday Showcase Party @ Under the Table and Dreaming

See Ya in the Gumbo Potluck @ Ms. EnPlace

******* 

Bayou Boogie

Here's a little clip of some hot Cajun dancin' going on at the Sunday afternoon dance at Whiskey River Landing, in Henderson, Louisiana. Jamie Bergeron and the Kickin' Cajuns were rockin' the crowd. Grab a cold drink, crank it up, and let the good times roll, cher! Cheers! Wishing ya'll a fun and fantastic weekend! Merci beaucoup for stopping by!

Creole Bread Pudding w/ Bourbon Sauce + A Cajun Waltz

With guests coming for the weekend, I wanted to make a special dessert to give them a little taste of Cajun decadence, at it's best. Here's a delightful recipe that my mother used to make on special occasions,  when I was growing up. It's absolutely decadent, and is a perfect ending to a good meal or just when you're in the mood for a little something sweet. Sinfully good! Bon appetit!

Creole Bread Pudding w/ Bourbon Sauce

1 (20 oz.) can crushed pineapple, drained

1 cup of raisins
1/4 cup of bourbon
1 large loaf of "day old " French bread
2 cups half and half or whole milk
6 0z. butter, melted
4 large eggs
1 large can evaporated milk
3 tsp.'s vanilla extract
1  cup sugar
1/2 cup dark brown sugar or cane sugar
2 tsp.'s cinnamon

Place the pineapple and raisins in a bowl, add the bourbon, mix well, and set aside to marinate. 

Break up the French bread in a large bowl and pour half and half or milk over and blend gently. Let stand for 1 hour, then drain excess milk.

Drain the bourbon from the fruit and reserve. Add the fruit mixture to the bread, along with the melted butter, and cinnamon. 

In a separate bowl, beat the eggs with the evaporated milk, vanilla, and the sugars, and pour over bread mixture. Whisk gently, until blended.

Transfer mixture into a buttered 9x13 inch baking dish, placed in a larger baking pan filled with 2 inches of water. Bake @ 350 degrees for 20 minutes .

Remove and stir well. Spread the pudding evenly and bake for about 40 more minutes.

Bourbon Sauce

2 cups sugar
8 ounces butter
2 large eggs

Shot of bourbon
Reserved marinade

 


Combine the sugar and butter in a double boiler, on low heat.  Beat the eggs, add to the pan and whisk rapidly until thick. Remove pan from the heat and allow to cool, then stir in the bourbon. Heat and pour over pudding before serving.

I'll be sharing this at

Potpourri Friday @ 2805 

See Ya in the Gumbo @ Ms. En Place

Full Plate Thursday @ Miz Helen's Country Cottage

*******
A Cajun Waltz

Spring has sprung here in Cajun country,  (80 glorious degrees, today),  and we're revving up for another fabulous season of great Cajun festivals, that will include plenty of great Cajun and Creole food, music, and dancing. Here's a little clip that I took at the Festival Acadiens of the crowd enjoying a Cajun waltz. Let the good times roll, cher!







*******
I'd like to extend a warm welcome to all of my new followers and many thanks for following. Hope that you will enjoy the recipes and music. Please leave a comment so that I can follow you back. Wishing all of you a wonderful, fun weekend! Merci beaucoup for stopping by!

Looking For Cajun Products? Look No Further : Cajun Supermarket

Spicy Cajun Seafood Casserole

Here's a Cajun favorite that is perfect for the Lenten season and so easy for those busy days. The succulent shrimp, crawfish, and crab meat,  blends perfectly with the delectable, spicy cheese sauce,  and the rice adds a nice texture. It is a very versatile recipe and can also be made with a pound of just shrimp, crawfish, or crab meat,  or whatever you have available. It can be made in advance as it freezes well, and then thawed and popped into the oven when ready to serve. Cest bon, cher! Bon appetit!

1 onion, chopped
1/2 cup each, red and green bell pepper,chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 can cheddar cheese soup
1 soup can half n' half or milk, plus a little more, if needed
1/2 lb. each, fresh shrimp, crawfish tails, and crab meat
1 tsp. or more Cajun seasoning
 Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute the first 5 ingredients in the butter , until soft. (about 10 minutes)  Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups, half n' half, and Tabasco and mix well. Fold in the rice, mixing gently, but well. Transfer to a greased 13x9 inch baking dish and top with breadcrumbs and cheese Bake at 350 degrees, for 35 to 40 minutes or until bubbly and browned. Sinfully delicious! Enjoy!

Serve with a big tossed salad, a glass of white wine, and my Cajun-Style French Bread.
 (click here for the recipe)

I am sharing these at~

Strut Your Stuff Saturday @ Six Sister's Stuff

See Ya in the Gumbo Potluck @ Ms. EnPlace

Sunday Showcase Party @ Under the Table and Dreaming

Wishing ya'll a fun and fab weekend! Merci beaucoup for stopping by!

Cajun Mardi Gras Party Faves + Bayou Boogie

Here are a few of my favorite Mardi Gras party buffet recipes that are guaranteed to please your family and guests. They are all out of this world and what Mardi Gras party would be complete without these wonderful Cajun faves and a Bloody Mary or two. Cheers and bon appetit!

Big Easy Bloody Mary's

2 oz.'s vodka

6 oz.'s V-8 juice
Few dashes Tabasco
1 dash Worcestershire sauce
1 dash white pepper
1 tsp. lime juice

 

Shake all ingredients and strain into cocktail glass over ice and garnish w/celery stalks and green olives. Makes 1 

(click on titles to view recipes) 

 ********

Cajun Crawfish Dip

 Baked Muffaletta Dip

Spicy Shrimp Remoulade

Creole Mini Crab Cakes

 Spicy Crock Pot Jambalaya

Spicy Crawfish Enchiladas

 Mardi Gras Slaw w/ Cajun Hush Puppies

 Creole Potato Salad

Jalapeno Cornbread Muffins

I'll be sharing these Cajun delights at ~

Show and Tell Friday @ My Romantic Home

Sunday Showcase Party @ Under the Table and Dreaming

********
 Bayou Boogie

And here's a little clip of the Krewe de Canaille, dancing to Le Dance de Mardi Gras, at Randol's dance hall in Lafayette. Just one of the many ways we celebrate Mardi Gras in Cajun country. Crank it up for this one, and let the good times roll!

HAPPY MARDI GRAS !
Wishing ya'll a safe and fun Mardi Gras!
Merci beaucoup for stopping by!

Cajun Mardi Gras Desserts

With Mardi Gras in full swing in Cajun country, I have been making my family's favorite Mardi Gras desserts. Namely, a traditional King Cake, with cream cheese filling,  and a newer, easier version of Mini King Cakes. And it wouldn't be Mardi Gras without my French Vanilla Bread Pudding w/ Praline Rum Sauce and a batch of my Chocolate Praline Brownies. All sinfully delicious and perfect for your Mardi Gras celebration. Cest bon, cher! Enjoy!

Traditional King Cake (click here for recipe)

 French Vanilla Bread Pudding w/ Praline- Rum Sauce

12 slices of French bread, torn into pieces
1/2 cup sugar
1 tsp. cinnamon
1/2 cup chopped pecans
4 eggs
2 cups milk
1 pkg. French vanilla instant pudding mix

Place bread pieces in a 2 1/2 quart buttered casserole dish. In large bowl , mix sugar, cinnamon, eggs, milk, and pudding mix, with wire whisk, until well blended. Stir in pecans. Pour over bread pieces and blend until evenly coated. Place casserole dish in a larger baking pan, filled with one inch of water. Bake in a 350 degree oven, for 40 to 45 minutes, or until golden brown. 
 

Praline-Rum Sauce

3/4 cup light brown sugar
4 tbs.'s butter
1 small can evaporated milk
1/2 cup chopped pecans
2 tbs.'s dark rum or
2 tsp.'s rum extract


Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat and stir in rum, or rum extract. Serve warm over bread pudding.

 Easy Mini King Cakes

 

1 loaf refrigerated French bread dough

3 tbs.'s butter, softened

1/2 cup sugar

1 tbs. cinnamon

1 cup powdered sugar

4 to 5 tsp.'s milk

1/2 tsp. each,  vanilla and almond extracts

colored sugar - yellow, purple, green

Unroll french bread dough into a large rectangle, about 12x16 inches and brush the dough lightly with softened butter. Mix together the sugar and cinnamon and sprinkle over butter. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide.  Twist two stips together and tie each strip loosely into a knot, and place on baking sheet about 2 inches apart. 

Bake in a preheated 350 degree oven for 20 to 25 minutes and allow to cool slightly.

In medium bowl, mix powdered sugar, milk, and extracts to make icing. Dip each mini cake into icing and then sprinkle with colored sugar. Fab!

********

Chocolate-Praline Brownies (click here for recipe)

^^^^^^^
 I'll be sharing these at ~

These Chicks Cooked @ This Chick Cooks

Full Plate Thursday @ Miz Helen's Country Cottage 

Potpourri Friday @ 2805

Wishing you all a fun and fabulous Mardi Gras! Merci beaucoup for stopping by!

Cajun Superbowl Party Faves

Here are a few of my all time,  favorite recipes for Superbowl Sunday. They are all easy to prepare and when I tell you that they are "out of this world" good,  then you know that I mean it, cher. Guaranteed to please your family and guests. Bon appetit! Enjoy!

Spicy Sausage - Cheese Dip

1/2 lb. hot bulk sausage, cooked, drained, and crumbled

1 small onion, finely chopped, sauteed with sausage
1 lb. Mexican Velveeta cheese, cut into small cubes
1 can Rotel tomatoes and green chilies

Combine in a microwave safe bowl and microwave on high for 3 minutes. Stir and microwave for 2 more minutes, or until cheese melts. Serve with tortilla chips or crackers.

*******
(Click On Title To View Recipe)

Spicy Cajun Crab Dip

Spicy Cajun Party Meatballs

Grilled Stuffed Jalapenos

Mardi Gras Jambalaya

 Cajun Stuffed Crawfish Bread

Bourbon Brownies w/ Praline Icing

 

 I'll be sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

See Ya in the Gumbo @ Ms. Enplace

Show and Tell Friday @ My Romantic Home

********
I'd like to thank all of you who stopped by during my blog break,  and for all of your lovely well wishes and prayers for my dear Dad. He has been home for a while and is recovering nicely and is almost back to his old self. He is one amazing 90 year old and extends his thanks to ya'll,  as well. I'd also like to extend a warm welcome to my new followers. I will be coming by to visit ya'll soon, so please leave me a comment, so I can find you. Wishing you all a fab and fun weekend! Merci beaucoup for stopping by!

Taking a Break + Spicy Crawfish Fettuccine

First I'd like to thank all of my new followers and extend a warm welcome to all of you. Also, many thanks to everyone for all of your lovely comments and for your continued visits and support. I am taking a little blog break due to family concerns, but hope to be back soon and be able to visit with ya'll again. My dear 90 year old father has been in the hospital for a week now, after falling,  last Wednesday. He is doing a lot better now and should be going home soon. Merci beaucoup for stopping by! Meanwhile, I will leave you with one of my favorite recipes. Bon appetit!

Spicy Crawfish Fettuccine

1 lb. fettuccine pasta
1/2 cup butter 

1/2 cup flour
1 lb. fresh crawfish tails, peeled and deveined
1 tbs. or more Cajun or Creole seasoning, divided
1/2 lb. Velveeta w/ Jalapeno cheese, cut into squares
Salt and Tabasco to taste
3 cloves of garlic, minced
1 onion, chopped
1 bell pepper,  chopped
1 cup half and half
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup green onions, sliced
 
Rinse and season crawfish with 1 tsp. Cajun or Creole seasoning and set aside.
 
Cook fettuccine, according to package directions. Drain rinse, and set aside.
 
Melt butter in a large heavy skillet on medium heat and saute onion and garlic till soft. Add flour and stir until blended, but not brown. Add crawfish and continue to cook for 10 minutes, stirring occasionally.  Lower heat and add half and half, Velveeta cheese, other tsp. Creole seasoning, salt, and Tabasco, and cook and stir until cheese melts. Slowly add 1/4 cup of the Parmesan cheese, a little at a time, stirring often. Add parsley and green onions and simmer and stir for 10 minutes or until thickened. Combine with fettucine and mix well. Transfer to a buttered baking dish, top with other half of the Parmesan cheese, and bake in a preheated 350 degree oven for 15 minutes. Serves 4


The delicate garlic-butter, cream sauce compliments the spicy crawfish perfectly. I like to make this recipe when I'm in the mood for pasta. Serve with a big tossed salad and french bread and maybe a nice glass of wine. Cest' bon, cher! Enjoy!

For my Creole Seasoning Blend recipe, click here.

Slow Cooker Ham and White Bean Soup

Here's a Cajun favorite that is very easy to make and satisfies the soul on a cold winter day. I used the left over ham bone from New Years to bump up the flavor of this sinfully good soup. When I tell you that it's out of this world, then you know that I mean it, cher! Enjoy!

Slow Cooker Ham and White Bean Soup

1 ham bone
1 1/2 cups cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 can Rotel diced tomatoes w/ green chilies
1 quart chicken stock
3 cans (15 ounce) Navy beans, drained
1 tsp. dried thyme
2 or 3 bay leaves
1 tsp. or more Cajun seasoning
Salt to taste

Combine ham bone, ham, stock, onions, peppers, celery, carrots, garlic, thyme, beans, bay leaves, bay leaves, and tomatoes w/ green chilies,  in a 4 to 6 quart slow cooker. Cook on high for 4 hours or on low for 8 hours,  or until veggies are tender. Adjust seasoning, add a little water, if necessary, and parsley, and stir well. Discard bay leaves, and continue cooking on high for 30 minutes.

Serve with ~

Grandma's Buttermilk Biscuits 

OR

Spicy Cajun Cornbread

 I'll be sharing these at ~

Tuesday Talent Show @ Chef in Training


Bon appetit! Wishing you all a fun and fab weekend! Merci beaucoup for coming by!

Black Eyed Pea Salad + Happy New Year

Here is a family fave that I love to serve on New Years Day and on many other occasions throughout the year. In keeping with the Cajun tradition of eating black eyed peas for good luck and cabbage for prosperity in the the new year, these are  "must haves" on the Cajun table and guaranteed to please your guests. Bon appetit!

Black -Eyed Pea Salad

1 Creole tomato, seeded and chopped
1/2 cup each, red and green bell pepper, diced
1/2 cup of green onions, sliced
2 cloves of garlic, minced
2 cans (16 ounce) black eyed peas, rinsed and drained
1 stalk celery, diced
1/4 cup chopped fresh parsley or cilantro
1 tsp. Cajun seasoning
3 slices bacon, fried crisp and crumbled, (optional)
Creole Vinaigrette, (recipe below)

Chop veggies and mix with peas in large bowl. Season with Cajun seasoning and prepare the vinaigrette and add to the veggie-pea mixture. Cover and marinate in fridge for 6 hours or more, stirring occasionally. Drain excess vinaigrette, top with bacon bits, and serve on cabbage leaves. Divine!  (photo courtesy of Google Images)

Creole Vinaigrette

1/4 cup white wine vinegar

1 tbs. Creole mustard

1 tsp. Tabasco sauce

1 tsp. crushed garlic

1/2 tsp. salt

1/2 cup olive oil

Combine first five ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined. 

*******
I am also making a big crock pot full of these, with the left over ham bone from Christmas. 
Click here for the recipe.

And another "must have" is  my Creole Smothered Cabbage. For the recipe, click here.

I'll be sharing these at ~

Savory Sunday @ The Sweet Details

Wishing all of you a healthy, prosperous, and happy 2012, filled with many blessings! Merci beaucoup for stopping by and for your lovely comments! Happy New Year! Cheers, cher!