Cajun Easter Brunch Buffet

With Easter only one week away, I've been planning my Easter brunch buffet for my family and friends. I've been tweaking my buffet menu and I'll be including my family's faves and most guests will be bringing a salad or dessert to share. It will be quite a spread and packed with delectable Cajun favorites, with plenty of Bloody Mary's to go around. Cheers, cher!

This spicy quiche with jalapenos and mushrooms is very popular at my house and I'm sure that it will be at yours, too. Sometimes I add a cup of small cooked shrimp or crawfish tails, which are both also fab! Great with a Bloody Mary or two! Cheers, cher! Bon appetit!

Spicy Creole Breakfast Quiche

1 (9 inch) frozen, (thawed), or homemade deep dish pie shell 
1 cup cooked ham, cubed

1 cup Cheddar cheese, shredded or cubed

1/2 cup chopped onions

1/2 cup chopped bell pepper
1 cup fresh mushrooms, sliced
1 or 2 jalapeno peppers, seeded and chopped
3 tbs.'s fresh parsley, chopped
1 tsp. dried thyme

6 large eggs

3/4 cup half-and-half

1 tsp. Creole  mustard

1 tsp. Creole seasoning,  (for my recipe,  click here)

Salt and Tabasco to taste
2 tbs.'s olive oil

In large skillet, saute the ham, mushrooms, onions,  green peppers, and jalapeno in the olive oil, for 10 minutes. Spread evenly on bottom of  pie shell.

In medium bowl, whisk together the eggs, half-and-half, cheese, mustard, parsley, thyme and Creole seasoning. Add salt and a few shakes of Tabasco, to your taste, and mix well.

Pour over ham mixture. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean. Let stand for 10 minutes, before cutting.

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(Click on title to view recipe)

Spicy Cajun Boiled Shrimp w/ Remoulade Sauce

Cajun Crockpot Breakfast Casserole

Creole Deviled Eggs

Cajun Crab Dip (by popular demand)

Creole Shrimp Pasta Salad

Crawfish Jambalaya

Spinach Madeleine

Cajun Baked Ham w/ Sugarcane-Bourbon Glaze

Jalapeno Cornbread Muffins

  





Nanny's Sweet Potato Biscuits

 

And although some of my guests are bringing desserts, I wanted to make my Dad's favorite Easter Cake. One bite of this divine cake and you'll think you're in heaven, cher! Worth the calories!

Pina Colada Bundt Cake

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Lagniappe

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

And here's a little lagniappe for my wonderful followers. Thanks so much for your continued friendship and support. My recipe for Jalapeno Cream Sauce is (to die for) and great on pasta, crab cakes, and just about anything. Enjoy!

Jalapeno Cream Sauce

1 or 2 jalapeno peppers, seeded and chopped fine
1 tsp. minced garlic
2 tbs. vegetable oil
Salt to taste
1 tbs. Creole mustard
1/3 cup whipping cream
2/3 cup light sour cream

Saute peppers and garlic in medium skillet, in oil over low heat, stirring frequently, for about 4 minutes. Remove from heat and stir in remaining ingredients. Mix well. Makes 1 1/4 cups.

Cajun Bloody Mary's

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Wishing you all a wonderful week and a very Happy Easter! Merci beaucoup for stopping by!

Spicy Cajun Shrimp and Grits + Time for Downtown Alive

Here's another family fave that is perfect for a Sunday brunch or a delightful weeknight supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add diced smoked ham or sausage for a greater variety of textures and flavors. And other times I change up the cheeses and do Asagio or add some cream cheese. When I tell you that it's scrumptious, cher, then you know that I mean it! Bon appetit!

Spicy Cajun Shrimp and Grits

1 (1/2) lbs. medium shrimp, peeled and deveined, with tails left on
3 tbs.'s butter
2 cans chicken broth
3/4 cup quick cooking grits
1 (1/2) cups Parmesan cheese, grated
1/2 cup green onions, sliced
1 cup fresh mushrooms, sliced
1/2 cup fresh parsley chopped
1 tsp. minced garlic
1/2 cup dry white wine
1 tsp. dried thyme
Salt to taste
1 tbs. Cajun seasoning
4 slices of cooked and crumbled bacon for garnish

Season shrimp with the Cajun seasoning and thyme and set aside.

Bring the chicken broth to a boil in a medium saucepan. Lower heat to medium and add the grits gradually and cook for 5 minutes or until thick. Stir in 1 cup of the cheese and stir until melted and remove from heat. Pour into a buttered 2 quart casserole dish and set aside.

In large skillet, melt the butter and saute the mushrooms, green onions and garlic for 5 minutes. Add the shrimp and cook for 5 more minutes, stirring frequently. Remove shrimp to a plate and add the wine and cook for 2 minutes or until reduced by half. Add the other 1/2 cup of cheese and continue cooking and stirring until cheese melts.

Spoon the shrimp over the grits and drizzle with the cheese sauce and top with bits of crumbled bacon. Bake in a preheated 350 degree oven for about 10 minutes or until the top starts to brown and the cheese is bubbly.

CA C'EST BON, CHER!

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 I am sharing this recipe at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
See Ya in the Gumbo @ MsEnplace

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Time for Downtown Alive

Here's a little clip of the hot as Tabasco zydeco band that will be playing at this week's Downtown Alive. Corey Ledet and his Zydeco Band will be rockin' the crowd! Come on out and enjoy the beautiful Spring weather and let the good times roll, cher! Crank it up!



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

Muffaletta Poboys w/ Creole Olive Salad

Here is a sinfully delicious poboy that is easy to make and can be prepared after one quick trip to the grocery store. Although I adore traditional Muffalettas, these are so easy to make and don't require an elusive ingredient list. And my Creole Poboy Spread and homemade Creole Olive Salad, (recipes below) top them off perfectly. Cest bon, cher! Enjoy!

Cajun Muffaletta Poboys

1 loaf French bread
1/4 lb. deli ham, thinly sliced
1/4 lb. Genoa salami, thinly sliced
1/4 lb. each, Mozzarella and Provolone cheese, sliced
1 cup olive salad, with oil, (recipe below)
2 tbs.'s poboy spread, (recipe below)
Lettuce and sliced tomatoes




Split the loaf horizontally. Spread top half with Creole poboy spread. Spread bottom half with olive salad. Place meats and cheeses in layers,  on bottom half of bread. Top with shredded lettuce and tomatoes and other half of loaf. Cut in half and serve with a cold beer. Fab!

Marguerite's Creole Poboy Spread

1/2 cup light mayo

1/4 cup Creole or Dijon mustard

1 tbs. ketchup
1 tbs. pickle relish

1 tbs. horseradish

Few shakes salt

Few shakes Tabasco

Combine all ingredients and stir until well blended and chill for 30 minutes. Store any unused portion in an airtight container and store in fridge for up to 3 days.

Creole Olive Salad 

1 cup stuffed green olives
1 cup black olives
1/2 cup chopped tomatoes
2 cloves of garlic, sliced
1/4 cup pickled jalapenos
1 tbs. sliced green onions
1 tbs. chopped fresh parsley
1 tbs. capers
2 tsp.'s dried oregano
1 tsp. Cajun seasoning
3 tbs.'s red wine vinegar
1/2 cup Virgin olive oil 

Combine all ingredients except oil in a food processor and pulse until finely chopped and well blended. Place in an airtight container and pour oil over olive mixture and mix well. Let marinate at least overnight. Will keep in fridge for up to 1 week.

I'll be sharing these at ~
Show and Tell Friday @ My Romantic Home

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Hope that you all have a wonderful week!. Merci beaucoup for passing by!

Cajun Crab and Corn Casserole + Bayou Boogie

The Lenten season is in full swing in Cajun country and fabulous Louisiana seafood is on sale everywhere. The crabmeat was on sale at my favorite seafood market and I couldn't resist buying a few pounds. Enough for a batch of crab cakes and to make this scrumptious casserole. And it is so quick and easy for those busy days. Out of this world, cher and it will have you going back for more. Bon appetit!

Cajun Crab and Corn Casserole

1 lb. lump crabmeat
1 tbs. minced garlic
1/4 lb. butter
1/2 cup flour
1 cup milk
1 cup whipping cream
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Salt to taste
2 tbs.'s fresh parsley, chopped
1 tsp. dried thyme
1 (12 oz.) can Mexican corn, drained
3 ounces Parmesan cheese, grated
3 ounces Romano cheese, grated

Melt the butter in a large saucepan on low heat. Add flour and stir until thickened. Continue cooking for 10 minutes and stir constantly until a blonde roux is formed. Add cheeses, whipping cream, milk, parsley, and seasonings. Cook until sauce thickens and cheese is melted. Add crabmeat and cook on low for 5 more minutes. Transfer mixture to a buttered casserole dish. Bake in a preheated 350 degree oven and bake for about 10 to 15 minutes or until golden brown and bubbly.

Serve with a big salad or steamed veggies and French bread for a special meal. Fab! Enjoy!

For my Sinful Bayou Crab Cakes recipe, click here.

I'll be sharing this at ~
Inspire Me Monday @ Create with Joy
See Ya in the Gumbo @ Ms. Enplace

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Bayou Boogie

Here's a little clip that I took of some nitty-gritty dancin' going on at Festival Acadiens. The crowd was lovin' this band and there was a whole lotta boogie-ing going on. Crank it up for this one, cher, and let the good times roll!



Wishing all of you a fun and fabulous weekend! Merci beaucoup for stopping by!

Sinful Chocolate Delights + A Cajun Slow Song

Here's a divinely delicious bread pudding that I love to make on Valentine's Day and wanted to share with ya'll. Delectable chocolate, topped with a sinful, chocolate bourbon sauce and maybe a little whipped cream. Just heavenly, cher, and guaranteed to please. And what could be better to accompany this luscious treat than a  Chocolate-Cherry Martini! Cheers and Happy Valentine's Day!

Chocolate Bread Pudding w/ Chocolate Bourbon Sauce

1 loaf French bread, torn into pieces
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
4 large eggs
1 cup hot water
2 tbs.'s butter
1/2 cup chopped pecans

Place bread pieces in a large bowl. In heavy saucepan over low heat,  add the chocolate chips and stir until melted.

Whisk together the milk, eggs, water, pecans, and melted chocolate chips. Pour over bread and mix well.

Let stand for 2 minutes and spoon bread into a buttered 13x9 inch baking dish. Bake in a preheated 350 degree oven for 40 to 50 minutes. Serve with Chocolate Bourbon Glaze. (recipe below) Enjoy!

  Chocolate Bourbon Glaze

1/2 cup whipping cream
1 cup chocolate chips
1 tbs. bourbon

In small saucepan, bring the whipping cream to a boil over medium high heat. Remove from heat and stir in chocolate chips and bourbon and stir until melted.

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 Chocolate- Cherry Martini

1 cup ice cubes
1/2 ounce cherry brandy
1 ounce creme de cocoa
1 ounce vodka
1 ounce chocolate liquor
1 tbs. chocolate syrup
4 ounces half and half
1/2 tsp. maraschino cherry juice
maraschino cherries

Pour chocolate syrup into bottom of a cocktail glass. Place ice cubes in a shaker and add all ingredients, except cherries, and shake until blended. Strain and pour into a cocktail glass, stir once, and garnish with cherries. Cest bon, cher! Cheers!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Creative Bloggers Party and Hop @ Homemaker on a Dime

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 A Cajun Slow Song

People often ask me if Cajuns ever dance slow, so here's a little song played by Joel Sonnier and the Jambalaya Cajun Band that is about as slow as it gets in Cajun country. Dedicated to my one and only love, this one's for you, cher!



Merci beaucoup for stopping by, ya'll!

Cajun Mardi Gras "Must Haves"

Here are a few of my favorite recipes that I love to serve during the Mardi Gras season and more importantly, love to eat. I'm including a few grilling recipes because with the glorious Spring weather that we're having, you can bet we'll be grilling up a storm. They are all out of this world, cher and I hope that you give them a try. Bon appetit!

Crawfish Monica

1 lb. corkscrew pasta
1 lb. peeled crawfish tails
2 tbs.'s olive oil
6 tbs.'s butter
1/2 cup onions, chopped
2 tbs.'s minced garlic
1 tbs. Cajun or Creole seasoning
1/2 tsp. salt
1/4 cup white good white wine
2 cups half and half
1 tbs. lemon juice
1/2 cup green onions, including tops, sliced thin
1/4 cup fresh parsley, chopped
1 cup Parmesan cheese, grated

Cook the pasta according to package directions, drain and rinse and place in large bowl. Drizzle with olive oil and set aside.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Cajun seasoning and salt, and cook and stir for 1 minute.

Add the white wine and cook over high heat until nearly all evaporated. Add the half and half and lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook for 10 minutes. Add the green onions and parsley and cook for 5 more minutes.

Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 3 minutes. Remove from the heat and add 1/2 cup of the cheese.

Place in a serving bowl and top with the remaining 1/2 cup of cheese. Fab!

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And here a a few more. Enjoy!

CLICK ON TITLE TO VIEW RECIPE

Spicy Cajun Burgers

Spicy Beer Boiled Shrimp

N'awlins Muffalettas

Crab and Shrimp Jambalaya

Spicy Bayou Crab Cakes

 

Chicken and Andouille Gumbo

Grilled Stuffed Jalapenos

Slow Cooker Red Beans and Rice

Mardi Gras King Cake 

Lemon Pie Cupcakes

HAPPY MARDI GRAS!!!

Cajun Super Bowl Party Buffet

It's almost time for Super Bowl Sunday and I've been tweaking my party buffet menu and making sure that my guests won't leave hungry. This is what I have so far and I'm sure that I'll be adding more as I go along. These are all scrumptious and are perfect for watching the big game. Guaranteed to please your family and guests, cher! Bon appetit!

Cajun Seven Layer Taco Dip

1 package taco seasoning
1 (16 oz) can refried beans
1 (8 oz) package cream cheese, softened
1 (16 oz) container sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1/2 cup pickled jalapeno slices
1 (6 oz) can sliced black olives, drained
2 cups shredded Cheddar cheese 


In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa and cheese. Place a layer of tomato, green bell pepper, green onions, jalapenos, and black olives over the salsa and cheese layer. Serve with tortilla chips.

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Spicy Crawfish Beignets w/ Remoulade Sauce

1 lb crawfish tails

1/4 cup each, celery,

red bell pepper,

green bell pepper, and

onion, diced

1 bunch green onion, sliced thin
4 cups all purpose flour
3 tbs.'s baking powder
2 (12oz) bottles of your favorite beer
3 eggs, beaten
4 tbs.'s dry crab boil
2 strips bacon, chopped

Combine all dry ingredients and mix well. Wisk in beer then eggs till slightly lumpy. Fold in vegetables, bacon, and crawfish.

Allow to sit for a few minutes. In deep fryer, drop small spoonfuls in to 350 degree frying oil. Cook for about 3 to 4 minutes making sure to turn occasionally. Remove and let drain on paper towels. Serve with Spicy Remoulade Sauce. Click here for the recipe.

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 And a few more. Click on title to view recipe.


Bayou Buffalo Wings w/ Smoky Blue Cheese Dip

Muffaletta Dip w/Toasted Baguettes

 Mardi Gras Jambalaya

Slow Cooker Creole Chili

Jalapeno-Bacon Cornbread Muffins

Easy Mini King Cakes

Kahlua Fudge Cupcakes

ENJOY!
Wishing you all a fun and fantastic Super Bowl weekend! Merci beaucoup for stopping by!

  

Cajun Chicken Alfredo + Bayou Blues

Here's a wonderful family favorite that will surely become one of yours. Tender chicken in a spicy, creamy cheese sauce, blended with pasta , will have you going back for more. Also, fabulous with crawfish or shrimp. Serve with a big tossed salad and hot French bread, for a delectable week night meal. Cest bon, cher!

Cajun Chicken Alfredo


1 lb. boneless, skinless chicken breast
1 tbs. or more, Cajun seasoning
Few shakes of Tabasco
2 tbs.'s olive oil, divided
1 small onion, chopped
1 small red bell pepper, coarsely chopped
2 tsp.'s minced garlic
1 (1/2) cups heavy cream or half and half
1 stick butter
4 ounces grated Parmesan cheese
4 ounces grated Romano cheese
1/2 cup fresh parsley, chopped
1 (12 ounce) pkg. favorite pasta

Prepare pasta according to package directions and rinse and drain and place in a large bowl.

Season chicken with Cajun seasoning and heat 1 tbs. of  olive oil on medium heat in a large skillet.  Add chicken and cook for 5 to 7 minutes. Turn chicken and cook for 5 more minutes or until no longer pink inside. Remove chicken from skillet and set aside to rest.

 Return skillet to stove top and add other tbs. olive oil. On medium heat, saute the onions, for about 5 minutes. Add the bell peppers and garlic and continue to saute and stir for 5 more minutes. Meanwhile, cut the chicken into bite size pieces and set aside.

Add the heavy cream, and butter and cook on low heat until butter is melted, stirring constantly. Add the cheeses and the parsley to the cream mixture and stir until melted and well combined. Stir in a few shakes of Tabasco.

Add the pasta to the cream and cheese mixture and mix well. Add the cooked chicken and stir well to coat. Sinfully delicious! Bon appetit!

I'll be sharing this at ~
Full Plate Thursday @ Miz Helen's Country Cottage

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Lagniappe

It's almost time for Superbowl Sunday and I'll be posting some great Cajun appetizers soon. Meanwhile click here for a few of my Superbowl party faves.

And Mardi Gras parties are in full swing in Cajun country. Click here for a few of my decadent Mardi Gras desserts.

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Bayou Blues

Here's a little clip of Lil' Buck Sinegal's birthday bash at the Blue Moon Saloon last week. The man's been playing the blues for over 50 years and the crowd was lovin' this song. Crank it up for this one cher and let the bon temps roll!



I'd like to extend a warm welcome to all of my new followers. Please leave me a comment so that I can follow you back. Merci beaucoup for stopping by! Hope that ya'll are all having a wonderful week.

Stuffed Filet Mignon w/ Sherry-Mushroom Sauce + A Cajun Waltz

Here is a scrumptious dish that will please your family and guests. Perfect for company or for a fast and easy weeknight meal. When I tell you that it's out of this world, then you know that I mean it, cher! Bon appetit!

2 (8 ounce) beef tenderloin steaks
Salt and pepper to taste
2 tbs.'s olive oil

4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 tsp. minced garlic
2 tbs.'s fresh parsley



Season steaks with salt and pepper. In small bowl, combine cream cheese, cheese, garlic, and parsley. Cut a pocket into the side of each steak and spoon cheese mixture evenly into steak pockets. Heat olive oil in large skillet, over medium heat. Cook steaks for 2 to 3 minutes on each side. Remove steaks and place on a baking sheet lined with parchment paper. Reserve drippings. Bake in a preheated 350 degree oven for 15 minutes or until desired degree of doneness.  Let steaks rest and make sauce.

Sauce

2 tbs.'s butter, divided
1 cup baby portobella mushrooms, sliced
2 tbs.'s green onions, chopped
1 tsp. minced garlic
1/2 to 1 tsp. Cajun seasoning
1/2 cup beef stock or broth
1/4 cup dry sherry
2 tsp.'s cornstarch
2  teaspoons water

Add 1 tbs. butter to drippings in skillet. Add mushrooms, green onions, and garlic and saute for 3 minutes. Stir in broth and sherry. Combine cornstarch and water in small bowl and stir until smooth. Add cornstarch mixture to skillet and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat and add other tbs. butter and stir until melted. Spoon over steaks Divine!

Serve with my Cajun Style French Bread and a nice glass of wine.

I'll be sharing this recipe at ~
Strut Your Stuff Saturday @ Six Sister's Stuff
See Ya in the Gumbo @ Ms. EnPlace

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 A Cajun Waltz

Here's another little clip that I took of the crowd enjoying a Cajun waltz at Festival Acadiens. Wayne Toups and Zydecajun were swaying the crowd. Crank it up for this one, cher and have a great weekend! Merci beaucoup for stopping by!