Cajun Grilled Crab Cakes w Spicy Remoulade Sauce + More Geno

With crab season in full swing in Cajun country, I have been cooking and eating more than my share. We like to boil a big pot of Louisiana Blue crabs on the patio and then pick and reserve any leftover crabs to make crab cakes. I recently had some grilled crab cakes at a family gathering and they were so delicious, I knew that I just had to try them at home. Sinfully good and so easy, too. Bon appetit!


Cajun Grilled Crab Cakes w/ Spicy Remoulade Sauce

1 lb. lump crab meat
1/2 cup red or green bell pepper, diced
3 green onions, sliced thin
1/4 cup fresh parsley, chopped
2 tbs.'s mayonnaise
1 tbs. Creole mustard
Juice of 1/2 lemon
1 tbs. Worcestershire sauce
1 tbs. Cajun seasoning
Few shakes Tabasco sauce
1 egg, beaten
4 slices white bread, crusts removed,
 and torn into small pieces
2 cups seasoned breadcrumbs

In large bowl, combine all ingredients, except breadcrumbs. Place breadcrumbs on a cookie sheet and shape mixture into 4 patties and roll in breadcrumbs. Place crab cakes on a plate, cover and refrigerate for at least 1 hour. Heat grill to medium and spray with grill spray, if grilling directly on grates. Place cakes directly on grill or in an oiled grill pan and grill for 7 to 8 minutes or until they begin to firm up. Flip and grill for another 7 to 8 minutes. Serve with Spicy Remoulade Sauce. Cest bon, cher! Enjoy!

Spicy Remoulade Sauce

1 cup mayonnaise

1 tsp. yellow mustard 

1 tsp. Creole or Dijon mustard

1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste
Few drops Tabasco 
  
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

I'm sharing these at ~

Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo~Potluck @ Ms. EnPlace 
Full Plate Thursday @ Miz Helen's Country Cottage

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More Geno

I've had another request for some more Geno. Here he is with his hot as Tabasco band playing at Jazz Fest in New Orleans in May. Let the good times roll, cher!



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

Cajun BBQ Salmon w/ Creole Beer Rice + A Cajun Waltz

It's been hotter than hot in Cajun country and too hot to heat up the kitchen, so what could be easier than grilling up some nice salmon fillets on the patio . The sauce is a family fave and adds a sweet, delectable flavor with a good dose of heat. I like to serve these with my Creole Beer Rice (recipe below) and a big tossed  salad and wash it all down with a nice glass of white wine. Cest bon, cher! Enjoy!

Cajun BBQ Salmon

2 tbs.'s olive oil

2 tbs.'s minced garlic

1 tbs. Cajun seasoning

4 salmon portions

1/2 cup Cajun BBQ Sauce (recipe below)

2 tbs.'s brown sugar

2 green onions, sliced

In shallow pan, drizzle olive oil over salmon portions and season with Cajun seasoning and top with minced garlic, and cover and marinate in fridge for 15 minutes. In small bowl, mix the next three ingredients and mix well. Grill fish, bottom side up, on a medium hot grill for 2 minutes, then flip and grill on other side for 2 minutes, to sear. Brush with sauce and grill for 2 more minutes, flip over and brush other side with sauce and grill for 2 more minutes or until fish flakes with a fork. Fab!

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Spicy Cajun BBQ Sauce

1 cup ketchup

2 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard

1/4 cup molasses

Tabasco to taste

2 cloves garlic, crushed
1 onion, finely chopped

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.

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 Creole Beer Rice 

1 bunch green onions, sliced thin
1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken or vegetable bouillion cubes
1 bottle (12 0z.) beer,  (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning
 

Dissolve bouillion cubes in boiling water in large saucepan. Stir in everything else and bring to a second boil.  Lower heat, cover and simmer for 30 minutes, or until liquid has been absorbed. 

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 I'll be sharing these at ~

Sunday Showcase Party @ Under the Table and Dreaming 
Potpourri Friday @ 2805

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A Cajun Waltz 

Here's a little clip of the crowd enjoying a Cajun waltz at the Sunday afternoon dance at Whiskey River Dance Hall, in Henderson, La. Geno Delafose and French Rockin' Boogie were entertaining the crowd, with Jamie Bergeron on the vocals. Let the good times roll, cher!



Hope ya'll are all having a fun and fabulous weekend! Merci beaucoup for coming by!

Creole Tomato Garden Faves + Bayou Boogie

One of the best things about summer is eating fresh, homegrown tomatoes from the garden. This year I have been growing Creole tomatoes and cherry tomatoes in containers on my patio and preparing them in many different ways. They have done quite well since we have had regular rainfall, this summer. Here are two of my favorite recipes. The shrimp stuffed Creole tomatoes are out of this world, and the cornbread and tomato salad is fab and so easy to make.  Enjoy! Bon appetit!

Shrimp Stuffed Creole Tomatoes

4 medium tomatoes

1 lb. medium, cooked/boiled shrimp, chopped

1 lemon, cut in half

1 tsp. to 1 tbs. Cajun seasoning

1/2 cup each, onion and bell pepper, diced

1/2 cup Spanish olives, chopped, (optional)

1 tsp. crushed garlic

2 tbs.'s fresh parsley, chopped

1/2 cup light mayo

1 tbs. Creole or Dijon mustard

1 tbs. ketchup

Few shakes of Tabasco

Core tomatoes, scoop out centers, and chop and place in a large bowl. Chop onion, bell pepper, olives, and parsley, and add to the bowl. Add shrimp and squeeze lemon juice over shrimp-veggie  mixture, mix well, and season with Cajun seasoning.

 In separate bowl, mix garlic, mayo, mustard, ketchup,  and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly.  Place shrimp mixture in tomatoes and chill until ready to serve.

 For my Spicy Boiled Shrimp recipe, click here.

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 Southern Cornbread and Tomato Salad

3 cups leftover cornbread, cubed

1 tablespoon unsalted butter
1 pint mixed cherry tomatoes, halved
or 2 cups chopped tomatoes
1 medium red onion, diced
1 green or red bell pepper, diced
2 stalks celery, diced
1/4 cup fresh parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon cane syrup
1 tbs. Cajun seasoning

Melt butter in heavy skillet and add cornbread.  Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard, like croutons. These are also great in any kind of soup or salad.
 

Remove from oven and set aside until cool. Whisk together olive oil, red wine vinegar, mustard,  and cane syrup. Salt to taste. In a large bowl, toss cornbread with Cajun seasoning, tomatoes, onion, bell peppers, and parsley.  Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

For my Spicy Cajun Cornbread recipe, click here.

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I am sharing these at ~

Potpourri Friday @ 2805 
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms. EnPlace

Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin' the crowd at Cajun Palms RV Resort in Henderson, Louisiana. Grab a cold one and let the good times roll, cher!

Cajun Fourth of July Menu

With the Fourth of July just a few days away, I am putting the finishing touches on my holiday menu and wanted to share a few of the recipes that I'll be preparing for family and friends. Several guests will be bringing a dish, as well. Here's a recipe for a fabulous potato salad that will surely be a hit at your house and have them coming back for more. Cest bon, cher! Bon Appetit!




Loaded Baked Potato Salad

3 lbs. red potatoes, peeled and cubed
4 hard cooked eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 bunch green onions, sliced
2 dill pickles, diced
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tbs.'s Creole mustard
1 tablespoon Cajun seasoning
Salt to taste
Few shakes of Tabasco


Place potatoes in a large pot and cover with water. Add 1 tsp. salt and bring to a boil and boil for 15 minutes. Drain and place in a large bowl and allow to cool. Sprinkle with Cajun seasoning.

Combine the eggs, bacon, cheese, green onions, and pickles.

Add to the potatoes and mix well.

 

Combine the sour cream, mayonnaise, and mustard, add a few shakes of Tabasco, and mix well.  Spread over potato mixture and toss to coat and cover and chill until ready to serve. Garnish with green onions and bacon pieces. FAB!

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The rest of the menu is as follows. Click on title to view recipe.

Spicy Cajun Crab Dip

Bayou Buffalo Wings w/Blue Cheese Dip 

Grilled Bourbon Glazed Shrimp Skewers

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

Kahlua Fudge Cupcakes

Peaches and Cream Pie

Lemonade Sweet Tea

Wishing all of you a very happy and fun holiday week! Merci beaucoup for stopping by!

HAPPY 4TH YA'LL!







I am sharing these at ~

Southern Sundays @ Slice of Southern

Patriotic Party @ Seaside Simplicity

Crawfish Marguerite + Bayou Boogie

With friends coming over for dinner last night, I wanted to make something special with the 2 lbs. of crawfish tails that I had stashed in my freezer. Here's a family favorite that is "out of this world" delicious and is sure to please your family and guests. It is packed with wonderful flavors in a spicy sauce that compliments the pasta perfectly,  has just the right amount of heat, and less calories than the cream version of this dish.  Cest bon, cher! Enjoy!

Crawfish Marguerite

4 tablespoons olive oil, divided
2 tablespoons flour
1 lb. favorite pasta
1/4 cup butter
1 bell pepper, chopped
2 ribs celery, chopped
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 sprigs fresh thyme, chopped
1 bunch green onions , chopped
2 lbs. peeled crawfish tails
2 cups hot water
1  tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
Tabasco to taste

Here is a pic of my fresh parsley and thyme that I am growing on my patio this summer.  I am also growing Creole tomatoes, cherry tomatoes, and jalapeno peppers, and will be sharing some recipes that will include those, soon. There really isn't anything quite like fresh herbs and tomatoes, for cooking up a great dish.

Prepare pasta according to directions on package, and then add 2 tablespoons of olive oil, mix well, and place in a large serving bowl.

In a medium, heavy skillet,  heat 2 tablespoons of olive oil on medium heat. Add flour and whisk until a blond roux forms, (about 8 to 10 minutes) and set aside.

Melt butter in a large skillet and add onions, bell pepper, garlic, and celery and cook about 10 minutes on medium heat.

Add roux, hot water, crawfish, green onions, parsley, thyme, and seasonings. Cover and simmer about 15 minutes until thick, stirring occasionally. Add Tabasco, and serve over pasta.

Serve with a garden salad, garlic bread, and a nice glass of white wine, for a delectable summer meal. Bon appetit!

I'll be sharing this at~

Full Plate Thursday @ Miz Helen's Country Cottage 

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Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin the crowd at the Strawberry Park Crawfish Festival. Grab a cold drink, and crank it up for this one cher, and let the good times roll! Merci beaucoup for stopping by!

Strawberry Bread Pudding + An Award

With Louisiana strawberries in full harvest, I couldn't resist making a pan of this scrumptious strawberry bread pudding. Fresh, ripe strawberries in a creamy, bread pudding with a yummy, caramel bourbon sauce. Well, when I tell you that it's fabulous, then you know that I mean it, cher! Wonderful for breakfast, too, with a good strong cup of coffee. Enjoy!

Strawberry Bread Pudding w/ Caramel Bourbon Sauce

4 eggs
2 cups milk (or half and half)
1/2 cup white  sugar
1/4 cup brown sugar
1 teaspoon almond extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 cups French bread, torn into pieces
1 1/2 cups  fresh or frozen (thawed) strawberries, sliced

 In  small bowl, whisk together the eggs, milk, sugars, extract, and spices, until well blended.
Place bread pieces in a large bowl and pour egg/milk mixture over bread, tossing gently to mix well. Fold in the strawberries and pour the mixture into a buttered 13x9 inch baking dish. Place baking dish in a larger baking pan filled with 2 inches of water. In a preheated 350 degree oven, bake for 35 to 40 minutes or until a knife comes out clean. Cool slightly before serving and serve with caramel bourbon sauce. (recipe below)

Caramel Bourbon Sauce

1/2 stick of butter
1/2 cup of dark brown sugar
1 small can evaporated milk
2 tbs.'s bourbon

Melt butter in a small sauce pan over medium heat. Add the brown sugar and stir until combined. Slowly add milk, and stir constantly. Lower heat, add bourbon, and simmer for 5 minutes.

Remove from heat. Drizzle over warm bread pudding. Sinfully delicious! For more of my Strawberry Delights,
 click here.

I am sharing this at ~
Strut Your Stuff Saturday @ Six Sister's Stuff

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An Award

I was recently surprised and honored to receive the Sunshine Award. This very special award was passed on to me by Terry, from RV Life and Food.  Her fabulous blog is filled with great recipes and interesting stories about life in an RV. Please pay her a visit when you have time. Merci beaucoup for presenting me with this great award, cher!

The Sunshine Award is an award given by bloggers to other bloggers. The recipients of the Sunshine Award are: "Bloggers who positively and creatively inspire others in the blogosphere." The way the award works is this: Thank the person who gave you the award and link back to them. Answer 10 questions about yourself. Select 10 of your favorite bloggers, link their blogs to your post and let them know they have been awarded the Sunshine Award! Don't forget to post the award on your blog!

Here we go! Ten questions:

1. Favorite color:  Red

2. Favorite animal:  Cat

3. Favorite number:  2

4. Favorite drink:  Margarita

5. Facebook or Twitter:  Neither

6. Good Book or a Good Movie:  Good Book

7. My Passion:  Dancing to Cajun Music

8. Giving or getting presents:  Giving

9. Favorite day of the year:  My Birthday

10. Favorite flowers:  Sunflowers 

The 10 blogs that I am presenting the Sunshine Award to, in no particular order:

Mona @ The Hidden Art Of Homemaking

Linda @ Blue Star Gallery 

Michelle @ Ms. enPlace

Eddie @ Clouds and Silvery Linings

Pam @ Pam's Midwest Kitchen Korner

Larry @ Big Dude's Eclectic Ramblings 

Kat @ At the Compound 

Sussah @ angels and people, life in new orleans 

Joyce @ kitchen flavours 

Drick @ Drick's Rambling Cafe

Congrats to all! Please pass along to 10 more blogs.

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Wishing all of you a wonderful summer weekend!  Merci beaucoup for stopping by!

Cajun Father's Day Menu

It's that time of year again to honor our fathers and show them how much we appreciate them. I am planning to prepare a Father's Day spread that consists mostly of my Dad's all time faves, plus a few of his new ones. He has requested that this year's Father's Day menu be an all seafood menu and being a seafood lover, myself, I am more than happy to oblige. And here is a recipe for one of his favorite desserts that I will be making. Sinfully good and worth the calories, cher! Enjoy!

Banana Split Pie

Crust
2 cups graham cracker crumbs

1/2 cup butter, melted
1/4 cup sugar

Filling 

1/2 cup butter, softened

2 cups confectioner's sugar

1 tbs. milk

1 tsp. vanilla extract

3 large bananas, sliced

2 cans crushed pineapple, drained

2 quarts fresh strawberries, trimmed and sliced

Topping

2 cups heavy whipping cream

1/4 cup confectioner's sugar

Garnish

1 cup chopped pecans or walnuts

Chocolate syrup, if desired

Maraschino cherries

Combine the crumbs, butter, and sugar and press into an ungreased 13x9 inch baking dish. Chill for 1 hour.

In a large bowl, cream butter, confectioner's sugar, milk, and vanilla. Spread over crust and chill for 30 minutes. Layer with bananas, pineapple, and. strawberries.

In medium bowl beat whipping cream until soft peaks form. Add confectioner's sugar and continue beating until soft peaks form. Spread over fruit layer. Sprinkle with nuts and chocolate syrup, and maraschino cherries. Chill until ready to serve. Serves 12 Fab! 

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Father's Day Menu

(click on title to view recipe)

~ Appetizers ~

 Cajun Shrimp Dip w/ Mini Croissants

Cajun Crawfish Stuffed French Bread

~ Entrees ~

Spicy Cajun Boiled Crabs w/ Tangy Hot Seafood Sauce

 Crawfish, Crab, and Shrimp Etouffee

Creole Mini Crab Cakes w/ Spicy Remoulade Sauce

Spicy Fried Catfish Strips w/ Jalapeno Hush Puppies

~ Sides ~

Creole Boiled Crab Salad

6 hard boiled eggs, quartered
1 carton grape tomatoes
1 avocado, peeled and sliced
1 red onion, chopped
1 green bell pepper, coarsely chopped
1 large head of romaine lettuce, washed and torn
1 lb. lump crab meat, peeled from boiled crabs

Place lettuce in the bottom of a large salad bowl. Layer with crab meat, onion, bell pepper, avocado, and tomatoes. Top with eggs.

Serve with my Jalapeno Ranch Dressing.

Jalapeno Ranch Dressing

1 (1/4) cups, no-fat buttermilk 

3/4 cup light mayo

1 tsp. Creole mustard

2 tsp.'s white vinegar

2 tbs.'s  lime or 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.

Fried Green Tomatoes w/ Shrimp Remoulade

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 And it wouldn't be Father's Day without preparing my Dad's favorite cake.

Chocolate Praline Bundt Cake

 I am sharing these at ~

Show and Tell Friday @ My Romantic Home

Strut Your Stuff Saturday @ Six Sister's Stuff

Summer Salad Sundays @Easy Natural Food

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Wishing all of you a fun and fabulous weekend and all of you wonderful Dads,  a very Happy Father's Day! Merci beaucoup for coming by!

Spicy Caj-Mex Grilled Chicken w/ Cajun Salsa

With summer in full swing in Cajun country, I've kicked my grilling recipes into high gear. Grilling is so easy and keeps the heat out of the kitchen. I usually grill batches of chicken, seafood, and veggies on the weekends, and freeze left over portions in freezer bags, for use in week night dinners. Here are two of my family's favorite grilled chicken recipes that have a Caj-Mex flavor. They are out of this world and sure to please. Bon appetit!

Caj-Mex Grilled Chicken Breasts

4 boneless, skinless chicken breasts

Marinade

1/4 cup fresh lime juice
2 tbs.'s olive oil
2 cloves garlic, crushed
1 tbs. Creole mustard
1 tbs. brown sugar
1 tbs. or more Cajun seasoning
1 tbs. chili powder
Salt to taste

Place all marinade ingredients in large zip lock bag. Add chicken breasts and toss to coat and refrigerate for 2 hours or more. Drain and place directly on medium hot grill and grill for 6 to 8 minutes on each side or until juices run clear. Great with my Creole Garden Pasta Salad and garlic bread. What could be easier!

And here's another family fave that I like to make with some of the chopped, grilled chicken that I keep in the freezer. Great with grilled shrimp, too. Enjoy!

Caj-Mex Grilled Chicken Quesadillas

8 (8 inch) flour tortillas

2 cups chopped, grilled chicken breasts
1/2 cup Cajun salsa (recipe below)
2  fresh jalapenos, sliced
2 cups Cheddar-Jack cheese, grated
2 green onions, sliced


Combine chicken, salsa, green onions and peppers in a large bowl. Place tortillas on a large cookie sheet and place a layer of cheese on each one. Spoon a layer of chicken mixture on each one. Top with another layer of cheese and place another tortilla on top. Brush with olive oil and place, top down, directly on medium hot grill and grill for 3 to 5 minutes. Brush with olive oil and turn and grill for 5 more minutes or until cheese melts. Cest bon, cher!

Cajun Salsa

3 medium Creole tomatoes, chopped
1 bunch green onions, sliced thin
1 tbs. fresh parsley, chopped
1/4 cup green bell peppers, diced
1 (4 oz.) can green chilies
1/4 tsp. salt
1 tsp. Cajun seasoning
1 tbs. or more Tabasco sauce

Place all ingredients in a large mixing bowl. Stir until well blended. Transfer to a serving bowl and serve with tortilla chips, pitas, or use in recipes.

I'll be sharing these at ~

See Ya in the Gumbo @ Ms. Enplace 

Full Plate Thursday @ Miz Helen's Country Cottage

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 Hope that ya'll are  having a wonderful weekend! Merci beaucoup for stopping by!