Cajun Thanksgiving Round Up

With Thanksgiving only a few days away, I'm checking my list to make sure that I have all of the ingredients to prepare the big feast for family and friends. I'll be making this wonderful Sausage Cornbread Dressing for a side dish, and stuffing the turkey with my Oyster Cornbread Stuffing as well as all of my family's usual favorite appetizers, sides, and desserts. (links below) Cest bon, cher!

Sausage Cornbread Dressing

1 lb. fresh sausage. casings removed and crumbled
1 onion (diced)
2 ribs celery (sliced thin)

2 cups bread, cubed
2 cups cornbread, cubed

1 tbs. garlic, minced

1 cup milk

1 egg (beaten)

1 (10 oz.) can of cream of chicken soup
1/2 soup can water

1 tbs. rubbed sage

½ tsp. black pepper

½ tsp salt

1 tbs. Cajun seasoning

1 cup chicken stock

3  tbs.'s fresh parsley, chopped

Brown sausage in large skillet and drain excess oil. Add onions, garlic, celery, parsley, and spices and continue to saute for 10 minutes.

Place the chicken stock into a large saucepan and bring to a boil and set aside.  Add bread cubes to the sausage mixture. Stir until well combined.

Add the cup of chicken stock, and stir well. In a bowl, whisk the egg and the can of soup into the milk. Pour into the bread mixture and stir until well blended. Place in a buttered casserole dish and cover with foil.

Place in a preheated 350 degree oven for 20 minutes. Remove foil and continue baking for 10 more minutes.

(CLICK ON RECIPE TITLE TO VIEW RECIPE)

(Appetizers)

 Cajun Stuffed Crawfish Bread  

 Cajun Party Meatballs 

 Spicy Crab Stuffed Jalapenos

 Fresh Veggies w/ Jalapeno Ranch Dip

 

(Main Course)

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

Cajun Baked Ham  w/Sugarcane-Bourbon Glaze 

(Sides) 

Creole Rice Dressing

Candied Sweet Potato Casserole 

Creamy Scalloped Potatoes w/Bacon 

Spinach Madeleine
 
 Cajun Corn Casserole 

 (Breads)

 
Nanny's Sweet Potato Biscuits 

 Jalapeno-Sausage Cornbread

 Mama's Cornmeal Biscuits



 (Desserts)
  

Bananas Foster Cheesecake

 Creole Pecan Pie

 Pumpkin Chocolate Chip Cake

 





 For more of my Thanksgiving recipes , click here.

BON APPETIT!

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Wishing all of you a blessed and very
 Happy Thanksgiving!!!

Merci beaucoup for stopping by!

Cajun Eggs Benedict Casserole + A Cajun Waltz

With guests coming for the weekend, I wanted to make a special breakfast for them. They said that they loved Eggs Benedict, so I decided to make one of my all time breakfast faves that a colleague had passed on to me at work. Eggs, crusty French bread, and smoky Andouille sausage,  topped off with a spicy Hollandaise sauce, all swirled into a scrumptious casserole. Out of this world, cher! Bon appetit!

Cajun Eggs Benedict Casserole

2 to 3 links Andouille sausage, or 12 ounces Canadian bacon, diced 

1 16. oz loaf French bread

8 large eggs

2 cups milk

1 tsp. or more Cajun seasoning

Salt and black pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup green onions, chopped
 

         
Tear bread into bite sized pieces and place in a buttered 9x13 inch casserole dish. Brown sausage  in skillet and drain excess oil. Place half of the sausage on top of the bread pieces. Whisk eggs, milk, and seasonings in bowl and pour over sausage layer. Top with remaining sausage, parsley, and green onions.

Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and continue to bake for 15 more minutes or until set. Let rest for 10 minutes and top with Spicy Hollandaise Sauce. (recipe below)

 Spicy Hollandaise Sauce

3 large egg yolks
1 tbs. cold water
1 stick of butter cut into pieces
1 tbs. Creole or Dijon mustard
Few shakes of Tabasco
Juice of 1/2 lemon
Salt and pepper to taste

Set a heatproof bowl over a small pot of simmering water. Whisk egg yolks with water until thickened. (about 5 minutes). Whisk in butter gradually until melted. Season with Cajun seasoning and keep warm until ready to serve. Stir in lemon juice, Tabasco, and Creole mustard.

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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 in October. Let the good times roll, cher!

 Hope that ya'll are having a wonderful Fall week! Merci beaucoup for passing by!

More Cajun Tailgating Faves + Festival Fun

Here are a few quick and easy tailgating recipes that are perfect for your tailgating party or anytime you want a fabulous appetizer. These scrumptious favorites are always a hit at my house and are guaranteed to please your family and guests. Cest bon cher! Bon appetit!

Creole Stuffed Mushrooms

2 (16 oz.) cartons fresh baby bella mushrooms, washed, with stems removed
1/2 lb. fresh ground sausage
1 small onion, finely chopped
2 tsp.'s minced garlic
1/8 cup green bell peppers, diced
1/8 cup red bell peppers , diced
1 jalapeno pepper, diced
2 tbs's. fresh parsley, chopped
1 tsp. Creole seasoning
2 (3 oz.) pkg.'s cream cheese, softened
1/4 cup seasoned breadcrumbs
1/2 cup shredded cheddar cheese

Brown sausage with Creole seasoning in a large heavy skillet, stirring often, until no longer pink. Drain excess oil and set aside. Reserve 2 tbsp.'s sausage drippings in skillet and add onions, peppers, garlic, and jalapenos. Saute over medium heat for about 8 to 10 minutes. Remove from heat and stir in sausage, breadcrumbs, parsley, and cream cheese and blend well.

Spoon sausage mixture evenly into mushroom caps and place on a lightly greased cookie sheet. Sprinkle cheese over top of each stuffed mushroom. Bake in a preheated 350 degree oven for 15 minutes or until cheese is melted. Makes 3 dozen. Divine!

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Grilled Jalapenos En Brochette

12 large jalapenos, seeded and cut in half

1 lb. bacon, cut in thirds

4 ounces cream cheese
4 ounces of grated pepper jack cheese

1 tsp. minced garlic
1/4 cup onions, chopped fine
Salt to taste


Combine the cream cheese, shredded cheese, onions,  and salt in a medium sized bowl. Mix well. Fill the jalapenos and wrap each one with a bacon strip. Secure with toothpicks. Grill on medium hot grill for about 10 to 12 minutes, or until bacon is crisp.

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Click on title to view recipe

Ultimate Cajun Nachos

Bayou Buffalo Wings w/ Smoky Blue Cheese Dip

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Festival Fun

We had an absolute blast over the weekend at Festival Acadiens et Creole. Here is a little clip that I took of Balfa Toujours rockin' the crowd on Saturday afternoon at Scene Ma Louisiane. A whole lotta nitty-gritty dancing going on, ya'll! Hope you're all having a wonderful week. Merci beaucoup for stopping by!

Spicy Cajun Shrimp Faves + Taking a Break

With shrimping season in full swing in Cajun country, I've been cooking a lot of shrimp recipes. Shrimp for breakfast, lunch, or dinner, and sometimes all three! Here are a few of my family's faves that are easy to make and just sinfully delicious. The delicate garlic cream sauce compliments the spicy shrimp perfectly. I like to make this recipe when I'm in the mood for pasta. And the shrimp jambalaya is out of this world. Serve either with a big tossed salad and French bread and maybe a frozen Margarita. (recipe below) Bon appetit!
 
Spicy Shrimp Fettuccini

1 lb. fettuccini pasta
1 lb. large shrimp, peeled and deveined 
4 tbs.'s butter
1 (1/2) cups half and half
1 tbs. flour
1/2 cup white wine
2 cloves of garlic, minced


 1 tbs. Cajun seasoning
Salt and Tabasco to taste
1 (1/2) cups grated Parmesan cheese
1 cup grape tomatoes, cut in half
1/4 cup fresh parsley, chopped
1/4 cup green onions, finely chopped

Season shrimp with 1 tbs. Cajun seasoning and set aside.

Cook fettuccini, according to package directions. Drain rinse, and set aside.

Melt butter in a large heavy skillet on medium heat and saute green onions and garlic till soft. Add shrimp and continue to cook and stir for 1 minute. Add wine and when shrimp start to turn pink, remove from skillet and set aside.

Lower heat and whisk in half and half, flour, and a little more Cajun seasoning , salt, and Tabasco, and stir. Bring to a boil and simmer until thickened.

Return shrimp to skillet and add the tomatoes and Parmesan cheese, a little at a time, stirring often. Add parsley and simmer and stir for 10 minutes.

Combine with fettuccini and mix well. Top with a little more Parmesan cheese. Serves 6 

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For a lower fat version of this dish, try my ~

Spicy Shrimp w/Mushroom Wine Sauce

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Serve with my frozen Cajun Margaritas. Cheers!

2 tbs.'s coarse salt

1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime.

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Spicy Shrimp Jambalaya

2 lbs. medium shrimp, peeled and deveined
1 stick butter
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
1/4 cup fresh parsley, chopped
2 tsp.'s minced garlic
1 large (16 oz. can tomato sauce)
1 tsp. salt
1/2 tsp. cayenne pepper or more
1/4 tsp. black pepper
Few good shakes Tabasco
3 cups water
2 cups uncooked rice
  
Melt the butter in a large heavy pot. Add the onion, bell pepper, celery, garlic, and parsley, and saute' for 5 minutes. Stir in shrimp, tomato sauce and seasonings and simmer on low heat for 5 minutes. Add the water and bring to a boil. Stir in the rice, lower heat, and cover and cook for 20 minutes. Turn heat off and let stand for 10 minutes. Stir gently and serve. Serves 6. Cest bon, cher!

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Blog Break

 I'll be taking a little blog break to travel to one of my favorite places. When I return, I will be sharing some delicious Fall recipes and since the new Fall festival season in Cajun country will be starting soon, there will be lots of new videos as well. Merci beaucoup for stopping by!  Crank it up and remember to let the good times roll, cher!
 

Spicy Crawfish Tacos w/ Pineapple Salsa

Here's a family fave that is bursting with flavor and is perfect for a quick and easy meal. Serve with my pineapple salsa and a cold beer or nice glass of wine. Enjoy!

 Spicy Crawfish Tacos

1 lb. fresh peeled crawfish tails
3 tbs.'s. butter
1 tbs. olive oil
2 tsp.'s minced garlic
1 small onion, chopped
1 bell pepper, chopped (any color)
1 jalapeno pepper, minced
1 tsp. to 1 tbs. Cajun seasoning
1/2 cup fresh cilantro, chopped
Juice of half a lemon
8 ounces shredded Mexican cheese
8 tacos

Saute the garlic, jalapeno, onions, and peppers in the olive oil and butter in a large heavy skillet for about 5 minutes. Add crawfish and Cajun seasoning, mix well, and saute for about 10 more minutes. Add cilantro and lemon and continue to saute and stir for 5 more minutes.

Line taco shells with shredded lettuce and spoon 1/2 cup of the crawfish filling into each shell. Top with cheese and your favorite taco toppings, and a little sour cream and enjoy! Equally delicious with shrimp! Serve with my pineapple salsa. (recipe below)

Marguerite's Pineapple Salsa

2 tbs.'s fresh lime juice

8 fresh pineapple slices

1/4 cup red onion, finely chopped

2 jalapeno peppers, minced

2 tbs.'s red bell pepper, minced

2 tbs.'s green bell pepper, minced

1 tbs. cilantro, chopped

Grill pineapple slices for 3 minutes on each side. Allow to cool, and dice into small chunks and place in a medium bowl. Combine with remaining ingredients, mix well and chill for 30 minutes.
*One large can of drained pineapple tidbits can be substituted for the fresh pineapple.

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Lagniappe

Here's a simple little salad that I love to serve when I'm having a crowd over. A wedge of iceberg lettuce served with red onions, diced Creole tomatoes, jalapenos, smoky bacon, and blue cheese topped with my Creole ranch dressing (recipe below) Cest bon, cher!

Creole Wedge Salad

2 heads iceberg lettuce
2 large Creole tomatoes chopped
4 hard boiled eggs, chopped
1 bunch green onions, sliced
1 or 2 jalapenos, diced (optional)
8 strips bacon, cooked and crumbled
1 cup blue cheese, crumbled

Remove outer leaves from lettuce and core center.  Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side,  Slice two 2-inch thick slices from center of head. Repeat with second head. Ladle dressing across wedge so that it runs over one side.  Sprinkle the bacon bits, chopped egg, chopped tomatoes, green onions, jalapenos, and blue cheese over the top of the salad. Fab!

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Creole Ranch Dressing

1 (1/4) cups, no-fat buttermilk 

1/2 cup light mayo

1/2 cup light sour cream

1 tbs. Creole mustard

2 tsp.'s white vinegar

2 tbs.'s lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and minced

1 tbs. fresh parsley, minced

1 tbs. fresh thyme, minced

1 tsp. Creole seasoning

Salt to taste

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

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Many thanks and a warm welcome to all of my new followers. I'm so glad to have ya'll, along with all of my old blog buds.  Hope you all are having a wonderful summer week. Merci beaucoup for passing by!
 

Shrimp Stuffed Bell Peppers + French Rockin' Boogie

Here's a Cajun favorite that is so easy to make and is a great way to use up all of those bell peppers in the garden. They have been very plentiful this year in Cajun country with all of the regular rainfall that we've had this summer. Delicious Gulf shrimp in a spicy Creole tomato sauce with rice, in a fresh bell pepper. Out of this world, cher!  Served with a salad and French bread, it makes them a perfect choice for a light summer meal. Bon appetit!

4 large bell peppers, seeded and cut in half
1 lb. medium shrimp, peeled and deveined

1/2 stick unsalted butter
1/2 cup each, onions, bell peppers, and celery, chopped
1/4 cup green onions, sliced
2 tsp.'s minced garlic

1/4 cup fresh parsley, chopped
1 can cream of mushroom soup, plus 1/2 soup can water
1 small can (8 oz.), tomato sauce
1 can Rotel tomatoes and green chilies
2 tbs.'s Worcestershire sauce

2 cups cooked rice
1 tsp. or more Cajun seasoning
1 cup cheddar cheese, shredded

Cut tops off of bell peppers and remove seeds.  In large pot, boil the bell peppers and tops in lightly salted water, for five minutes. Drain and place in a large, lightly greased baking pan.

In large skillet, on low heat, melt butter and saute chopped onions, bell peppers, celery,  and garlic for 5 minutes. Add the shrimp, tomatoes, and seasonings and saute for 5 minutes.

Add the Worcestershire sauce, cream of mushroom soup, water, parsley, and tomato sauce  Lower heat,  stir well, and cover and simmer for 5 minutes. Gradually add the cooked rice to the shrimp mixture and mix gently.

Fill each bell pepper with shrimp and rice mixture. Place the cheese on top of each pepper. Bake in a preheated 350 degree oven for about 15 to 20 minutes or until cheese melts.

 Cest bon, cher! 

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French Rockin' Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie playing at the Cajun Zydeco Festival in New Orleans in June. Hope you all have a fun and fab weekend! Merci beaucoup for stopping by!

Spicy Cajun Party Dips + Bayou Blues

Here are two great party dips that are sure to please your family and guests. They were brought to my Fourth of July cookout by two of my guests and were so delicious and easy to make that I just had to share them. The first one is a creamy blend of crawfish and cheese with the perfect amount of heat from the jalapenos. (crab meat or shrimp could easily be substituted for the crawfish) The second one is out of this world and is a delectable blend of spicy chicken and cheese. Cest bon, cher! Enjoy!

Creamy Crawfish Dip

1/2 lb. peeled crawfish tails
1 tsp. minced garlic
1/2 cup chopped pickled jalapenos
1 small red bell pepper, chopped
1/2 cup green onions, sliced thin
1 cup Pepper Jack cheese, grated
2 ounces Parmesan cheese, grated
2 tbs.'s white wine
1 tsp. Tabasco sauce
1/2 tsp. salt
8 oz.'s cream cheese, softened

Combine all ingredients except the Parmesan cheese in  large bowl. Mix gently and spoon into a medium sized, buttered casserole dish. Sprinkle the Parmesan cheese evenly over top and bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Let sit for 5 minutes before serving.

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Buffalo Chicken Dip

 2 cups diced cooked chicken
1/4 cup hot sauce
1 cup light mayo
1 cup cheddar cheese
3 tbs.'s green onions, chopped
1 tsp. lemon juice
1/4 cup blue cheese, crumbled

Toss chicken with hot sauce. Stir in remaining ingredients, except blue cheese. Spoon into a 1 1/2 quart buttered baking dish and top with blue cheese. Bake uncovered  in a preheated 350 degree oven for about 20 to 25 minutes or until bubbly.

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Bayou Blues

Here's a little clip of some good ole bayou blues with Elvin Bishop jamming with Andre Theirry and Zydeco Magic. Grab yourself a cold drink and crank it up for this one, cher! Wishing ya'll a fun and fabulous weekend! Merci for passing by! Cheers!

Cajun Holiday Cookout + Bayou Boogie

We're in the dog days of summer here in Cajun country and we've been trying to stay cool with some yummy cold drinks and lots of dips in the pool. And it's almost time for one of my favorite holidays so we'll be firing up the grill for our Fourth Of July cookout with some sinfully delicious grilled Cajun faves with all of the trimmings. Here's what I have so far and I'm sure that I'll be adding more before it's all over with. Bon Appetit!

Strawberry Lemonade

1 (1/2) cups sugar
4 cups water
2 cups fresh strawberries, hulled, washed, and cut in half
1 cup lemon juice, 4 large lemons

Combine 1 cup sugar and 1 cup water in small saucepan and cook and stir on medium heat until dissolved. Set aside to cool.

Combine the remaining 3 cups water, 1/2 cup sugar, and the strawberries in blender and blend until smooth. Transfer to a 2 quart pitcher and add cooled sugar mixture and lemon juice. Stir well and add crushed ice. Garnish with lemon slices and strawberries.

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Frozen Pina Coladas

1 1/2 oz. light rum
2 oz. cream of coconut
4 oz. pineapple juice
1 cup fresh frozen pineapple chunks
1 cup crushed ice

Place all ingredients in blender and blend until smooth and creamy! Serve in your favorite cocktail glass and garnish with a pineapple wedge.

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Fourth Of July Cookout Menu

 Grilled Stuffed Jalapenos

12 large jalapenos, seeded and cut in half

1 lb. bacon, cut in thirds
4 ounces cream cheese
4 ounces of grated pepper jack cheese
1 tsp. minced garlic
1/4 cup onions, chopped fine
Salt to taste

 


Combine the cream cheese, shredded cheese, onions,  and salt in a medium sized bowl. Mix well. Fill the jalapenos and wrap each one with a bacon strip. Secure with toothpicks.  Grill on medium hot grill for about 10 to 12 minutes, or until bacon is crisp.

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(click on title to view recipe)

Spicy Cajun Crawfish Bread

Cajun Jalapeno Cheeseburgers

Spicy Drunken Shrimp Skewers

Cajun Grilled Chicken Wings

 Cajun Rice Dressing

Loaded Baked Potato Salad

Creole Shrimp and Pasta Salad

Garlic Herb Bread

Nanny's Lemon Icebox Pie

Strawberry Shortcake Muffins

I'll be sharing these at ~

See Ya in the Gumbo @ Ms. Enplace

Party Time Link Up and Drink Up @ Seaside Simplicity 

Full Plate Thursday @ Miz Helen's Country Cottage

Wishing ya'll a fun, happy, and safe holiday! Merci beaucoup for stopping by!

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Bayou Boogie

Here's a little clip of one of my favorite bands. Andre Theirry and Zydeco Magic were really rockin' the crowd at this year's Gator by the Bay festival. Crank it up for this one, cher and let the good times roll!

Special Father's Day Desserts

It's almost time for Father's Day and since my Dad has quite a sweet tooth, I'll be busy making some special desserts for him. When I asked him which desserts he wanted for his special day, he said to surprise him. Here is a recipe for a sinfully good cheesecake, topped w/ Reese's peanut butter cups (his favorite candy), and chocolate bourbon sauce, and some heavenly cupcakes with coconut and pineapple, (his faves) that are sure to please your family and guests too. And when I tell you that they are both out of this world, then you know that I mean it, cher. Bon appetit!

Peanut Butter Cheesecake w/ Chocolate Bourbon Sauce

Crust

1 (1/4) cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookies, crushed
3 tbs.'s butter, melted

6 tbs.'s peanut butter, melted
3/4 cup creamy peanut butter




Filling

3 (8 oz.) pkg.'s cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp. vanilla extract
3 eggs, lightly beaten

1 bag of peanut butter cups, chopped and divided
1 cup chocolate bourbon sauce (recipe below)

Combine the cracker crumbs, sugar, cookie crumbs, and butter in large bowl. press into bottom  and up 1 inch the side of a greased 9 inch spring form baking pan. Place on a larger baking sheet and bake in a preheated 350 degree oven for 7 to 9 minutes. Cool on a wire rack for 10 minutes.  Heat the peanut butter in the microwave for 30 seconds on high and spread over crust.

In large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs and beat on low speed until combined. Spread filling over peanut butter layer and top with half of the peanut butter cups . Return pan to baking sheet and bake at 350 degrees for 55 to 60 minutes or until set. Cool for 1 hour and top with chocolate bourbon sauce and remaining peanut butter cups and chill.

 Chocolate Bourbon Sauce

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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 Coconut Dream Cupcakes

1 box white cake mix

1 small pkg. instant coconut pudding

1/4 cup vegetable oil

1/2 cup water

4 eggs

1/3 cup cream of coconut

1 can (8 oz.) crushed pineapple, undrained

1 cup flaked coconut
Pineapple chunks and maraschino cherries for garnish

In large bowl, mix together with electric mixer, cake mix,  pudding, oil,  water, eggs, and rum for 2  minutes on medium speed. Stir in pineapple and mix well.

Fill lined muffin cups with batter, 3/4 full. Bake in a preheated 350 degree oven for 20 to 25 minutes. Cool completely before frosting, recipe below.

Coconut Rum Frosting

3 oz.'s cream cheese

3 tbs.'s butter, softened
1/3 cup confectioner's sugar
3 tbs.'s cream of coconut
1 tbs. rum
1/3 cup sweetened grated coconut




Combine all ingredients in a medium bowl and beat well until desired consistency is reached.  Frost cupcakes and garnish with more grated coconut,  pineapple chunks, and maraschino cherries.

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 I am sharing these at ~
See Ya in the Gumbo @ Ms enPlace

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Wishing all of you wonderful Dad's, a funtastic weekend and a very Happy Father's Day! Merci  beaucoup for passing by!