Here's a great burger recipe with a Caj-Mex twist that is perfect for your Memorial Day cookout or anytime you want a spicy, scrumptious burger. I had one at a recent family gathering and just had to make them. Out of this world, cher! I am also including a few links to other items that are on the menu. Bon appetit!
Spicy Caj-Mex Burgers
2 lbs. lean ground beef
1 tbs. Cajun seasoning
1 tbs. chili powder
2 tbs.'s Worcestershire sauce
1 tbs. chipotle sauce
1 (4 oz.) can green chilies
1 tbs. minced garlic
1 tbs. fresh cilantro, chopped
1 cup shredded Pepper Jack cheese
1 cup Doritos, crushed
Combine all ingredients in a large bowl and shape into 6 patties. Cover and refrigerate for 1 hour. Grill on medium hot grill for 10 to 12 minutes on each side for medium well. Brush buns with butter and grill for 5 minutes on indirect heat before serving. Garnish with lettuce, tomato, onions, salsa, and sour cream! Sinfully good!
Here's a little clip of Leroy Thomas and the Zydeco Roadrunners tearing it up at the Saturday morning zydeco breakfast at Cafe Des Amis in Breaux Bridge. Crank it up for this one, cher and let the good times roll!
Wishing ya'll a fun and fab holiday weekend! Happy Memorial Day!
Tis the season for crawfish in Cajun country and I have been cooking them every which way that you can imagine. Today we are boiling 30 lbs. of crawfish and any left overs will be peeled and made into this divine Boiled Crawfish Salad and topped w/ Creole Mustard Vinaigrette. Cest bon, cher!
Boiled Crawfish Salad w /Creole Mustard Vinaigrette
1 lb. peeled boiled crawfish tails
1 head romaine lettuce, torn
3 hard boiled eggs, quartered
2 ears of boiled corn on the cob, shaved from the cob
1 Creole tomato, chopped
1 cup mixed bell peppers, chopped
1 onion, chopped
1 can black beans, rinsed and drained, (optional)
Wash lettuce and tear into pieces and place in a large salad bowl. Chop veggies and add to the salad bowl. Add crawfish, beans, and corn and toss gently. Top with Creole Mustard Vinaigrette. (recipe below) and enjoy!
Creole Mustard Vinaigrette
2 cloves garlic, crushed
2 tbs.'s Creole mustard
1/4 cup red wine vinegar
1 cup olive oil
1 tbs. water
1/4 tsp. salt
1/4 tsp. cayenne pepper
In medium bowl, add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified. Add 1 tbs. water, and add the rest of the olive oil slowly, in a thin stream, whisking constantly. Whisk in the salt and cayenne pepper. Makes about 1 1/2 cups.
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Crawfish Festival Fun
Here's a little clip of some of the fun that was going on at the Breaux Bridge Crawfish Festival. Geno Delafose and French Rockin' Boogie were rockin' the crowd. Let the good times roll, cher!
Wishing ya'll a fantastic weekend, filled with fun! Merci beaucoup for passing by!
It's finally Mother's Day and my wonderful son is whipping up a scrumptious lunch buffet for me and some other family members and friends. He's including my faves and will be boiling some crawfish on the patio, too. Here is what's on the menu so far. It's a beautiful, sunny day and I am really looking forward to it. Wishing all of you a very Happy Mother's Day! Cheers, cher!
Here's a little clip that my friend Bill took recently, of a Cajun waltz at the Saturday morning dance at Fred's Lounge in Mamou, Louisiana. Don Fotenot and Les Amis de Louisiane were entertaining the crowd. The weekly dance is a tradition in the area and packs them in at 8 am.! Oh, the life of a Cajun!
Wishing ya'll a wonderful week, filled with fun and special memories. Merci beaucoup for stopping by!
Here's a spicy Cajun favorite that is perfect for your Cinco de Mayo celebration or anytime you want a fabulous meal. Sinfully good, cher and so easy to make. Bon appetit!
Crab and Shrimp Enchiladas
3 tbsp.'s butter
1 onion, chopped
1/2 cup green onions, sliced
1 bell pepper, chopped
1/4 cup fresh cilantro, chopped
1 lb. peeled medium shrimp
1/2 lb. lump crab meat, picked over 1 can cream of mushroom soup, undiluted
1 can hot enchilada sauce, divided
1 (4 oz.) can green chilies, drained
1 tsp. or more, Cajun seasoning
1 8 count package flour tortillas 1 (1/2) cups shredded Pepper Jack cheese, divided
1/4 cup Parmesan cheese, grated (optional)
In large skillet, saute the onion, bell pepper, seasoning, on medium heat, for about 5 minutes. Add shrimp and saute and stir for about 5 minutes on each side.
Pour in mushroom soup, half of the
enchilada sauce, crab meat, and green chilies. Stir and mix well. Add salt to
taste. Cover and simmer for 5 more minutes, stirring occasionally.
Place tortilla in a shallow dish and
spread 1/2 cup of the mixture on top, sprinkle with cheese,
roll, and place in a greased, 13 x 9 baking pan, with seams down. Repeat.
When complete, pour other half of
enchilada sauce, evenly on top and sprinkle top with remaining Pepper Jack
cheese, 1/4 cup grated Parmesan cheese, green onions, and cilantro.
Bake in a preheated 350 degree oven for 15 minutes or until bubbly and
cheese melts.
We had an absolute bon ton at Festival International, enjoying 5 straight days of fabulous food, music, and fun. The weather was great also, which made the whole event even more enjoyable. Here are a few pics that I took of some of the awesome food that we ate from the Pavillion de Cuisine. The lines were long, but well worth the wait.
Crawfish Spinach Bread Bowl
Blackened Shrimp Wrap
We also had dinner at a few choice restaurants downtown. The Jalapeno Cheeseburgers were out of this world!
And the fried shrimp en brochette was divine!
There were 6 music stages and the music was incredible.
Kick Off Dance
The Lost Bayou Ramblers got the ball rolling on Wednesday evening at the Kick Off fais do do and there was a whole lotta nitty-gritty dancin' going on.
Hope that you all are having a wonderful week! Merci beaucoup for passing by!
With the unusually cool Spring we've been having in Cajun country, it's been perfect weather for grilling up some Cajun faves. Here's a fabulous recipe for grilled pork chops. I am also grilling some jalapeno sausage and veggie kabobs. The secret is in the rub (recipe below) and is guaranteed to please your family and guests. Cest bon, cher! Bon appetit!
Cajun Grilled Pork Chops
4 center cut pork chops 2 tbs.'s Worcestershire sauce Tabasco to taste
Mix all ingredients in a bowl and rub into both sides of chops. Shake on Worcestershire sauce and Tabasco. Allow to sit for 15 minutes before grilling.
Grill on a preheated medium high grill on indirect heat for about 5 to 7 minutes on each side, or until internal temperature reaches 160 degrees, basting twice with my Spicy Cajun BBQ Sauce. (recipe below) Enjoy!
Spicy Cajun BBQ Sauce
1 cup ketchup
4 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard
It was a beautiful Spring weekend in Cajun country, packed with fun! We started out at the Bach Lunch at Parc Sans Souci in downtown Lafayette. The Revelers were entertaining the crowd.
After all of that dancing, it was time for a cold drink and so it was on to Agave Cantina for a round of frozen Margaritas.
We also went to the Boudin Festival where Kevin Naquin and the Ossun Playboys were rockin' the crowd.
Wishing all of you a wonderful week, filled with fun! Merci beaucoup for stopping by!
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!
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
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!
Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!
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