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.

New Orleans New Years

Having spent quite a few New Year's Eves in New Orleans, I can say that there's no other place quite like it, for ringing in the New Year. The French Quarter is in it's element for this occasion and hosts one gigantic party, kinda like a mini Mardi Gras. Here are a few of my favorite New Orleans drink recipes that will surely please your guests. Cheers!

 

French Quarter Champini

 
1 1/2 oz. rasberry liquor
1/2 oz. Grand Mariner
1/2 oz. lime juice
1/2 oz. cranberry juice
Mix all ingredients in a shaker and shake for 10 seconds. Strain and pour into champagne glasses. Garnish w/ a frozen rasberry.

Cajun Martini

1 1/4 oz. vodka
1 dash of vermouth
Pickled jalepeno pepper
Combine vodka and vermouth in mixing glass w/ cracked ice and stir well. Strain into martini glass. Add jalapeno pepper.

Big Easy Bloody Marys

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
Garnish w/ jalepeno peppers and cocktail onions

Click on the this link to see more New Orleans drink recipes.

Big Easy Cocktails: Jazzy Drinks And Savory Bites from New Orleans

Live at Grant Street Dancehall

Medicine Show 12, an annual fundraiser for the Tommy Comeaux Music Endowment Fund, at U.L.L., was held at Grant Street Dancehall, in Lafayette, on Friday night. The house was "packed to the gills" with spirited fans of the talented groups that played for this event. The famed Beausoleil took the stage and the crowd went wild, dancing to the Cajun melodies that have earned this group many Grammy nominations. 

Then, a mystery guest was announced and none other than Joan Baez, the great folk artist of Woodstock, took the crowd by surprise and played a set that will long be remembered , including "The Night They Tore Old Dixie Down"! Then, the crowd screamed for more and she responded with the lovely "Sweet Chariot".
 

Geno Delafose and French Rockin' Boogie followed and the crowd went into Zydeco overdrive and back into "nitty gritty" dance mode.

And finally, the grand finale', when famed slide guitarist, Sonny Landreth, took the stage and brought the house down, with his unique brand of rock, blues, slydeco music. An enjoyable evening was had by all and for such a good cause. Over a million dollars has been raised over the last 12 years, at this event. Let the good times roll ! What a blast!


 

T.G.I.F. + Shrimp Remoulade

Yes, that's right, Thank goodness it's almost Friday! It's been a whacky week and I am looking forward to the week end. Holiday stress is peaking, but still so much to do. Only 6 shopping days left,for gifts, and only 3 shopping days left,for Christmas dinner, plus two parties, extra guests, and the list goes on and on.

I keep telling myself that in only one week, it'll all be over and worth all the effort, and then it will be party time, for New Year's. Hooray, my favorite holiday is almost here. Meanwhile, here is an appetizer recipe that I plan to serve on my holiday buffet. It's a family favorite and will compliment the Spinach-Crawfish Dip, perfectly. Cest bon, cher!

Shrimp Remoulade

2 lbs. large shrimp, peeled and deveined
1 cup white wine
2 tbs.'s salt
2 tbs.'s. or more Tony's Creole seasoning
1 tsp. Old Bay seasoning
1 lemon, quartered
4 bay leaves

In a large pot, place the seasonings, wine, lemons, and bay leaves. Add enough water to cover the shrimp and bring to a boil. Add the shrimp and continue to boil, until the shrimp turn pink, about 5 minutes. Remove from heat and let stand for 5 minutes, covered. Drain and set aside and allow to cool.

Remoulade Sauce
 
1 cup mayonnaise
1 tsp. yellow mustard + 1 tsp. Creole or Dijon mustard
2 tsp.'s  prepared horseradish
1/4 cup green onion tops, chopped fine
1 tsp. dry mustard
1 tsp. white wine vinegar
1 tbs. lemon juice
Salt and Tabasco, to taste

Combine all ingredients in large bowl and blend thoroughly. Add shrimp and toss to coat evenly. Chill for 1 to 3 hours, before serving. Serves 8.

Looking For Cajun Products? Look No Further : Cajun Supermarket

Holiday Party Time !

Tis the season for holiday parties and what better time of year to host a real memorable get together. Show your appreciation for family and friends by having them over for a festive holiday buffet. This menu is perfect for gift exchanges, office parties,  after caroling,  or just about anything you can think of. Enjoy !

Crawfish Spinach Bread Bowl w/ Mini Toasts * Cajun Party Meatballs * Mini Mufalettas * Deviled Egg Potato Salad * Creole Pasta Salad * Fruit and Veggie Trays *

 

Crawfish Spinach Bread Bowl

1 lb. peeled, cleaned crawfish tails
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup

1/2  soup can water
1/2 cup butter
1 (8 oz.) carton sour cream
1 small can Rotel tomatoes, undrained
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste

1 large, round loaf of bread, (French, Italian, or sourdough)

Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the crawfish and cook for 10 more minutes. Add the soups and  water, to desired consistency, and cook on low heat for 30 minutes. Add the spinach, sour cream, and parsley and cook for 10 minutes more. Cut top off of bread and scoop out middle. Place mixture into a large bread bowl and serve with mini toasts. Cest bon!

Le Bon Vieux Temps Noel + Pecan Pralines

After a delicious Sunday brunch at home, we decided to take a break from Christmas shopping and headed out to find some fun. Vermilion Ville, a Cajun/Creole Heritage and Folklife Park, was having their annual Le Bon Vieux Temps Noel. The weather was warm and balmy which was perfect for walking around the grounds, along the Vermilion Bayou and attending the various activities planned for the day. 

There was a Praline Cooking demonstration at the Cooking School, L'ecole de Cuisine. Margo Latiolais was making pralines, a delicacy among Cajuns, and gave out samples to the guests. When I tell you that these were the best pralines that I have ever eaten. Ca' Cest Bon'! Old fashioned craft demonstrations were held all day and many children enjoyed learning the art of candle making.

The Jambalaya Cajun Band played in The Performance Center, Le Jour de Fete, from 1-4 pm., where there was a whole lot of dancing going on. Then someone told us that they were serving a delicious Christmas buffet at the restaurant, La Cuisine de Maman. Who could resist an all you can eat Cajun Christmas buffet! (highly recommended) A perfect ending to an enjoyable day.

Margo's Pecan Pralines

2 cups brown sugar
2 cups white sugar
1 cup evaporated milk
2 Tbls. melted butter
2 Tbls vanilla
2 cups pecans, whole or chopped

*Mix brown and white sugar,and evaporated milk
*Continue cooking on medium heat until mixture reaches a softball stage
*Stir constantly and add butter, vanilla, and pecans
*Continue cooking about 1 minute or until mixture is thick again
*Drop by spoonfuls onto wax paper

Enjoy!

Tis' the Season

Only 17 shopping days till Christmas ! About this time every year, I start to panic, wondering how on earth that I'm going to pull it all off (the shopping, the baking, the cards, the parties, the church, the school, the decorating, the guests, etc.) and keep up with my two jobs and life, at the same time. Then I think back to the year when I did all of my Christmas shopping ON Christmas Eve. Talk about pushing the envelope. Then, staying up until 4 a.m. wrapping everything.

Well, I learned my lesson on that one and vowed to begin shopping in January, for the following year. I hit all of the after Christmas sales and acquired quite a stash of gifts. I put them in a big bag and stashed them in the attic. The year flew by and when it came to the Christmas season, I started shopping in October, but totally forgot about the bag of gifts, in the attic. Then , in January, when I was storing the Christmas decorations , I saw it. The big bag of gifts that I had so carefully bought last January. I ended up giving those gifts to friends and family, throughout the year, as birthday gifts, so it all worked out well, in the end. Well, needless to say, my New Year's resolution was to buy everything online and save myself from all of the stress, ( the lines, the traffic, the unavailability of size and color, in the stores. etc.) And not to put them in the attic. Happy Shopping !