Spicy Cajun Shrimp and Pasta + Time for Downtown Alive

Here's a lenten favorite that is bursting with flavor and perfect for those busy days. Succulent Gulf shrimp in a garlic-butter sauce over angel hair pasta will surely please your family and guests. One bite and you'll think you're in heaven, cher! Bon appetit!









Spicy Cajun Shrimp and Pasta

1 lb. medium shrimp, peeled and deveined
1 tbs. olive oil
1 tbs. butter
2 tsp.'s minced garlic
1/4 cup onions, chopped
1/4 cup bell pepper, chopped
1/4 cup fresh parsley, chopped
2 tbs.'s lemon juice
1/4 cup white wine
1 tsp. Worcestershire sauce
1 tbs. Cajun seasoning, divided
1 cup grated Parmesan cheese
8 ounces angel hair pasta, cooked according to package directions

Heat oil  and butter in a large nonstick skillet on medium heat. Saute the garlic, onions, and bell peppers, for 3 minutes. Add the lemon juice and Worcestershire sauce, and half of the Cajun seasoning.

Add the shrimp and continue cooking for 3 minutes, stirring occasionally. Add the wine and remaining Cajun seasoning and reduce heat and simmer for another 5 minutes. Top with grated Parmesan cheese and serve over pasta.

Serve with a big salad and hot French bread. Divine!

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Time for Downtown Alive

It's that time again for that wonderful Spring concert series in downtown Lafayette, better known as Downtown Alive. It's a huge block party held on Friday evenings at Parc International or Parc Sans Souci where there is a whole lotta awesome music and nitty-gritty dancin' going on. After the very cold winter that we've had in Cajun country and a stellar line up, it promises to be the best yet. Here's a little clip of  Horace Trahan and the Ossun Express rockin' the crowd at last year's Downtown Alive.

Happy Spring, Ya'll! Hope all of you have a funtastic weekend! Merci beaucoup for stopping by!

Cajun Mardi Gras Drinks + Mardi Gras Fun

It's time to eat, drink, and be merry here in Cajun country and what better way to jump start your Mardi Gras celebration than with these yummy cocktails. Guaranteed to please your guests. Cheers!

Cajun Beer-Garita

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  bottle of beer, chilled

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 half of a Margarita glass and turn a beer upside down into the glass.



 New Orleans Hurricane

1 1/2 ounces light rum
1  1/2 ounces dark rum
1 oz. orange juice
1 oz. lime juice
1/4 cup passion fruit juice
1 tsp. sugar
1 tsp. grenadine
Ice cubes
Orange slices and cherries for garnish

Combine all ingredients, except grenadine and ice, in a cocktail shaker, and stir until sugar is dissolved. Stir in the grenadine and ice, and shake. Fill a hurricane glass, half full of ice and strain drink into glass. Garnish with an orange slice and marachino cherry.



Mardi Gras Kiss

1 1/2 ounces rum
1/2 ounce amaretto liqueur
1 oz. simple syrup
1 ounce pineapple juice

Combine all ingredients in a cocktail shaker. Shake well and strain into a cocktail glass. Add crushed ice and garnish with a lime slice.




(photos courtesy of Google Images)

Mardi Gras Fun

Here's a little clip of the Krewe of Rio parade which rolled in Lafayette on Saturday and they were really throwing some beads. More parades thru Fat Tuesday means lots more beads! Throw me somethin' Mister and let the good times roll, cher!



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For a live webcam of parades in New Orleans, click here.

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And here's a little clip of the Krewe de Vieux parade in New Orleans. Lots more beads!


Happy Mardi Gras Ya'll!!! Merci for stopping by!

Cajun Mardi Gras Menu

It's that time of year again for that wonderful big party called Mardi Gras. Elaborate balls, fun parades, king cake parties, and decadent food are all the norm right now. I love everything about Mardi Gras, but especially the food, and I like to have friends and family over for a casual buffet to celebrate the Carnival season. Here are a few of my family's favorite Mardi Gras eats that I will be serving my guests.Happy Mardi Gras!

Nanny's Creole Crab Cakes 

1 lb. lump crab meat, picked over
3 tbs.'s mayo
1 tsp. Creole mustard
1 large egg, beaten
1 tsp. Worcestershire sauce
Few drops of Tabasco
2 tsp.'s Creole seasoning
1/2 sleeve of saltine crackers, crushed
2 green onions, sliced thin

1/2 cup bread crumbs
Butter for frying

Combine all ingredients, except crab meat, in large bowl. Fold in crab meat and toss gently, until blended. Shape into cakes, roll in breadcrumbs, and fry in butter, in a cast iron skillet, until browned. Makes 6 Divine!

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(click on title to view recipe)

Seafood Gumbo

Mardi Gras Jambalaya

Fried Catfish Bites

Crab and Shrimp Enchiladas

BBQ Shrimp a la Marguerite

Crawfish Spinach Bread Bowl

Creole Stuffed Mushrooms

Muffaletta Poboys

And for my Mardi Gras desserts, click here.

Click here for a schedule of Mardi Gras events in Lafayette and Acadiana.

And here for a schedule of Mardi Gras events in New Orleans.



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

Cajun Super Bowl Party Dips

Here are a few of my favorite dip recipes that I plan to make for my Super Bowl party. They are really easy to make and are out of this world, cher!  The Jalapeno Cheese Dip is sinfully good and I could eat the whole bowl! Enjoy!











 Jalapeno Cheese Dip

1 pkg. cream cheese, softened
1 cup light mayo
1 cup shredded cheddar cheese
1/4 cup Creole or yellow mustard
1 or 2  jalapeno peppers, seeded and diced
Few shakes of Tabasco
2 tbs.'s fresh parsley, chopped
2 tbs.'s bread crumbs

Combine first 7 ingredients in a medium bowl and mix well. To serve cold,  omit the breadcrumbs, place in a dip bowl, and serve with tortilla chips.

To serve hot, place dip in a lightly greased, 1 quart baking dish. Top with breadcrumbs. Bake in a preheated 350 degree oven for 20 minutes. Serve with chips or mini toasts.

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Baked Muffaletta Dip

Spicy Cajun Crab Dip

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And for a little lagniappe, here are a few more things on my menu.

Mini Muffalettas

24 count, mini Muffaletta rolls or dinner rolls
1 jar Italian olive salad

1 lb. smoked ham, sliced thin

1/2 lb. provolone cheese slices, sliced thin

1/2 lb. hard salami, sliced thin

Creole or Dijon mustard

Slice rolls in half and place, inside up, on large cookie sheet. Spread the top half of rolls with Creole mustard and bottom half with olive salad. Layer salami, cheese, double layer of ham, on top of olive salad. Top with roll. Serve cold or cover with a tent of foil and place in a 300 degree oven for 10 minutes or until cheese melts.

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Spicy Cajun Chicken Wings

3 lbs. boneless chicken wings
2 cups hickory smoke barbecue sauce
1 tbs. Creole mustard
2 tsp.'s minced garlic

2 jalapeno peppers, seeded and chopped
3 tbs.'s Worcestershire sauce
1 tbs. Tabasco sauce
1 tbs. Cajun seasoning

 

Combine all ingredients except chicken wings, in large crock pot and mix well. Add chicken wings and stir to coat. Cook on low for 4 to 4 1/2 hours. Serves 6 

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For more of my Super Bowl recipes, click here.

Hope ya'll have a great Super Bowl weekend! Merci beaucoup for stopping by!

Spicy Cajun Breakfast Bake + Cajun Boogie

Here's an easy recipe for one of my family's favorite breakfasts. It is packed with flavor and is sure to please your family and guests. You can also get creative with it and use any ingredients that you have on hand. For example, you could substitute 2 links of sliced, cooked sausage for the bacon. I like to serve this delicious breakfast dish with my Jalapeno Cheese Grits, and Grandma's Buttermilk Biscuits. (links below) Bon appetit!

Spicy Cajun Breakfast Bake

6 slices bread (any kind), torn into pieces
6 slices bacon, cooked crisp, and drained and crumbled
6 eggs, lightly beaten
1 cup milk or half and half
1/2 stick butter
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup pickled jalapenos
1 cup shredded cheese, (any kind)
1 tsp. Cajun seasoning
Few shakes Tabasco

Saute the onions and bell peppers in the butter for 5 minutes.

In large bowl, whisk together the eggs, milk, veggies, hot sauce, and seasoning. Stir in the jalapenos and bacon.

Transfer to a lightly greased 13 x 9 inch baking dish and top with the cheese. Bake in a preheated 350 degree oven for about 25 to 30 minutes or until set and a knife comes out clean.

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Bacon Cheese Grits

Grandma's Buttermilk Biscuits

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Cajun Boogie

Here's a little clip that my friend Bill took recently at a pre Mardi Gras party at Fred's Lounge in Mamou, Louisiana. Fred's is a local Cajun landmark and is known for it's Saturday morning dances. Johnny Sonnier and Cajun Revue were rockin' this crowd! Let the good times roll, cher!



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

Spicy Cajun Appetizers + Bayou Boogie

Here are a few more spicy Cajun appetizers that are perfect for munching on while you're watching the play-offs or anytime that you want a sinfully delicious treat.  The cheesy spinach bread is so quick and easy to prepare and the crab and artichoke dip is out of this world! Both are sinfully delicious and worth the calories, cher! Enjoy!

 Parmesan Spinach Bread

1/2 stick butter, melted
1 cup half and half
8 ounces shredded mozzarella or Italian blend cheese
1 cup Parmesan cheese
1 box frozen chopped spinach, thawed and drained
1 small can sliced portobello mushrooms, (optional)
1 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tsb. or more Cajun seasoning
1/2 tsp. garlic powder
1 loaf French bread, split in half, lengthwise

Melt butter in medium saucepan and add onions, peppers, mushrooms, and seasonings and saute for 10 minutes. Add the spinach and half and half and heat and stir till bubbly. Cover and simmer for 5 minutes. Add half of the cheeses and stir until melted.

Spread mixture evenly on both sides of French bread and top with remaining cheese. Place on cookie sheet, cheese side up and bake in a preheated oven at 350 degrees for 10 to 15 minutes or until bubbly. Slice into 1/2 inch slices and arrange on a serving platter.

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Spicy Crab and Artichoke Spread

1 lb. lump crab meat, picked over
1 tsp. chopped garlic
1/2 cup chopped pickled jalapenos
1/4 lb. Pepper Jack cheese, grated
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/2 tsp. salt
1/2 cup mayonaise
2 oz. Parmesan cheese, grated
2 tbs.'s fresh parsley, chopped

Combine the crabmeat, garlic, jalapenos, Pepper Jack,Worcestershire sauce, hot sauce, salt, and mayonaise in a medium bowl. Toss gently until just mixed.

Spoon mixture into a lightly greased baking dish. Sprinkle the Parmesan cheese and parsley over top of the crabmeat mixture. Bake in a preheated 350 degree oven for about 25 minutes. Let sit for 5 minutes before serving with mini toasts.

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

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Bayou Boogie

Here's a little clip of a Cajun two step, performed by the High Performance Band in Rayne, Louisiana. The crowd was loving this band and there was a whole lotta two-stepping going on. Crank it up for this one, cher! Merci beaucoup for passing by!

Cajun New Year's Menu

Here are a few of my favorite recipes that are perfect for your New Year's celebration! I will be hosting a casual New Year's Day buffet for my family and friends and it will be quite a spread, packed with delectable Cajun and Creole delights. Here is what I have so far and who knows what else I'll be adding. Bon appetit and Happy New Year, cher!

Cajun Baked Ham w/ Pineapple Rum Glaze

Cajun Crawfish Dip

 For more of my holiday appetizers, click here.


Blackeyed Pea Salad

Cajun Crab and Corn Casserole

New Years Jambalaya

 

Creole Smothered Cabbage

 
 Creole Shrimp Pasta Salad 

 Jalapeno Cornbread Muffins

Pina Colada Bundt Cake

Chocolate Bread Pudding w/ Chocolate Bourbon Sauce

Wishing ya'll a happy, healthy, and prosperous new year, filled with good times. 

Happy 2014!

Last Minute Cajun Holiday Faves + Cajun Holiday Drinks

Tis the season for holiday parties and having guests over. In my search for some new appetizers to serve my guests, I recently re-invented this scrumptious Stuffed Muffaletta Bread. Makes a great last minute appetizer and so easy for those busy days. Out of this world, cher! And the Creole Mustard Dip is fab! (recipe below) Bon appetit!

Stuffed Muffaletta Bread w/ Creole Mustard Dip

1 (13.8 oz.) can refrigerated pizza dough
1/2 cup olive salad, drained
1 cup shredded cheese
(combination of provolone, asagio, and mozarella)
1/4 cup each diced deli ham and salami
Red pepper flakes to taste



Unroll the dough and place on a nonstick cookie sheet. Spread the olive salad over the dough, leaving a 1/2 inch edge around the perimeter.

Layer the ham and salami and top with red pepper flakes.Sprinkle the cheese on top of the olive/ meat mixture. Roll from a long edge to about a 3 inch diameter. Bake in a preheated 350 degree oven for about 15 minutes or until golden brown. Let cool for a few minutes and slice into 2 inch slices. Serve with Creole Mustard Dip. (recipe below)

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Creole Mustard Dip

2 cups sour cream
1/4 cup diced onions
2 tbs.'s chopped green onions
1/4 cup Creole mustard
1 tsp. Creole or Cajun seasoning




Mix all ingredients in mixing bowl until well blended. Refrigerate for 2 hours. Stir well when ready to serve and transfer to a dip bowl.

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And for your dessert table, why not try these heavenly Chocolate Chip - Pecan Pie Bars. With over 90,000 views making them the #1 recipe on Cajun Delights for 2013, they're sure to be a hit. Sinfully good, cher and worth the calories.

Chocolate Chip - Pecan Pie Bars

1 (1/2) cups flour
3 tbs.'s flour
3tbs.'s brown sugar
1 stick butter
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup brown sugar
1/2 cup chopped pecans
2 tbs.'s butter
1/4 tsp. salt
1 tsp. vanilla extract
3/4 cup semisweet chocolate chips

Combine flour and 3 tbs.'s brown sugar in medium bowl. Cut in the stick of butter, until crumbly. Press into a buttered 8 x 11 inch baking pan. Bake in a preheated , 350 degree oven for 15 minutes.

In large bowl, combine the eggs, corn syrup, 1/2 cup brown sugar, pecans, 2 tbs.'s butter, vanilla, salt, and chocolate chips and mix well. Pour over baked crust and bake for 20 to 25 more minutes. Cool completely and cut into bars.



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For more of my holiday desserts, click here.

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Cajun Holiday Cocktails

And for a little lagniappe, here are a few of my favorite drinks to serve during the holidays. Enjoy! Cheers, cher!

Cajun Dirty Martini

1 ounce Absolute Peppar vodka

2 ounces vodka, cold
1 dash dry vermouth
2 large jalapeno-stuffed green olives
1 dash olive juice (to taste)
Crushed ice

Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds. Strain into a chilled cocktail glass. Garnish with jalapeno stuffed olive.

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Black Santa Martini

4 ounces coffee liqueur
2 ounces vodka
2 ounces peppermint schnapps
Crushed ice
Mint leaves or peppermint sticks for garnish

Place all ingredients in shaker with ice. Shake for a few minutes and pout into martini glasses. Garnish with mint leaves and/ or peppermint sticks. Serves 2 Out of this world!
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And for the morning after the party!

Cajun Bloody Mary's

Absolute vodka to taste 
64 oz. tomato juice
1 Tbs. Tony's Creole seasoning
1 Tbs. prepared horseradish
1 tsp. steak sauce
1 Tbs. Worcestershire sauce
1 Tbs. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug or pitcher.
Garnish with celery tops and olives and small cocktail onions.

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Wishing You All a Very Merry Christmas! 

JOYEAUX NOEL!