Spicy Cajun Catfish Faves + Zydeco Fun

One of my dear friends stopped by today and surprised me with 3 pounds of freshly caught Louisiana catfish so I just had to cook it all! Here are two Cajun favorites that are just fab and much lighter and healthier than the deep fried version.  The spicy batter and delicious fish combine in your oven to make a quick and easy, entree for a great week night meal. Serve with a nice salad or steamed veggies. Bon appetit!

Cajun "Oven Fried" Catfish

1 pound catfish fillets
1 tbs. or more, Cajun seasoning
Cooking spray
2 eggs

1/2 cup buttermilk

1/2 cup milk

1 tbs. Cajun or Creole seasoning
1 tsp. dried thyme

3 cups Zatarain's Wonderful Fish Fry (click here to order) or
use your favorite mix


Line a 13x9 baking pan with heavy duty foil and spray with cooking spray.

Season catfish with Cajun seasoning and set aside.

Whisk eggs and milk in a shallow pie pan. Dip catfish in egg mixture to coat.

Place the fry mix in a large ziploc bag and add more Cajun seasoning, if desired and catfish, one or two at a time, and shake until well coated.

Place fish in prepared pan and bake in a preheated 350 degree oven for about about 25 minutes. Fab!

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Cajun Pecan Crusted Catfish

6 catfish fillets ( about 2 lbs.)
1 tbs. Cajun seasoning
1 cup pecan halves,  coarsely ground
1/2 tsp. salt
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 tsp. Tabasco
1/2 cup flour

Season catfish with Cajun seasoning and set aside. Place pecans in a food processor and pulse until coarsely ground.

Whisk together the buttermilk, eggs, and Tabasco in a shallow pan. In a separate shallow pan, stir together the flour, cornmeal, pecans, salt, and Tabasco.

 Dip each fillet into the buttermilk mixture and then into the cornmeal mixture, coating well. Place on a greased baking pan and bake in a preheated 350 degree oven for about 20 to 25 minutes. Out of this world!

Serve with lemon wedges and my Creole Tartar Sauce. (recipe below)

Creole Tartar Sauce

1 cup light mayo
1 tbs. Creole mustard
1 tbs. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill.

I'll be sharing these at~
See Ya'll in the Gumbo @ Ms EnPlace
Tuesdays with a Twist @ It's Your Life
Full Plate Thursday @ Miz Helen's Country Cottage 

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Zydeco Fun

Here's a little clip of some nitty gritty dancin' going on at Downtown Alive, last week. Corey Ledet and his Zydeco band were rockin' the crowd. Hope ya'll have a fun and fantastic weekend and remember to let the good times roll, cher! Merci beaucoup for stopping by!

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!!!