Cajunlicious | Super Bowl Snacks
It’s that time of year again which means good friends, good times, funny commercials, and of course great snacks!
Here is a lineup of my favorite Cajunlicious game time snacks!
Visit my friend Kelly at Eat Yourself Skinny for…
Have fun & Enjoy the game!
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Exciting News Chefs Worldwide Come Together to Bring Their Expertise into Anyone’s Kitchen, Anywhere
Want a Chef in Your Kitchen with You? ChefHangout.com is the Answer!
Starting this month I will be giving online cooking classes full of Cajunlicious flavor! Head over to ChefHangout.com to see what’s in store and sign up for one of my classes – Can’t wait to see you there!!!
It’s Learning, Social and Fun, Wrapped into Cooking Classes Online
Jessica Chiasson Wood
A featured chef on ChefHangout since Jan 2012
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Dungeness Crab Legs
Dungeness crab has a sweet, succulent, and tender flavor. It also has the usual properties of crabmeat, being nutritious and very low in saturated fat. I boil them the same way we do all crabs and crawfish in seafood boil, and serve with lemon garlic butter.
In a separate pot, I boiled small red potatoes and smoked sausage links in seafood boil. Two clusters per person is the perfect amount with some potatoes and a few pieces of the sausage.
The amount of seafood boil will depend on how spicy you like it. I used 1/4 cup Louisiana brand seafood boil (powdered) and eyeballed for the potatoes and sausage.
Serve with melted garlic butter.
Fun Fact
The Dungeness crab has always been abundant along the pacific coast. Although Indians and other coastal foragers had enjoyed the Dungeness crab for centuries, it wasn’t until the early twentieth century that an unnamed innovative fisherman decided there might be a market for all of those big meaty crabs that seemed to be crawling around everywhere. Not surprisingly, this revelation took place in a small fishing village situated on a tiny spit at the tip of the Olympic Peninsula; Dungeness, Washington, now called Old Town Dungeness.
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Cajunlicious | Sneak Peek Thursday
It’s that time of week again, it’s
Make sure to come back tomorrow for this Cajunlicious crab goodness!
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It’s Carnival Time
Mardi Gras is on Fat Tuesday, February 21, 2012!
Mardi Gras mean music, parades, picnics, floats, excitement … and one immense holiday in New Orleans! Everyone is wearing purple, green, and gold; and decked out in beads caught from stunning floats. To New Orleanians, “Mardi Gras” specifically refers to the Tuesday before lent, the highlight of the season.
You don’t have to be in the Big Easy to enjoy the amazing flavors of Mardi Gras order a copy of my NEW Cookbook Cajunlicious All Things Cajun to experience authentic New Orleans Carnival food and drinks!
Induldge in…
Crab & Crawfish Party Balls
Boiled Crawfish
The Famous Hurricane
Parade Sandwiches aka Mini Muffulettas
Red Beans & Rice
Beignets
AND
King Cake
Laissez les bons temps rouler!!
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Shrimp & Sausage Gumbo at Steph’s
My friend Steph at The Chickpea Chickadee is featuring me on her blog today so head over there for her yummy Shrimp and Sausage Gumbo.
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Make your own King Cake for Mardi Gras
Mardi Gras is right around the corner and that means FUN, PARADES, & LOTS of FOOD!
Last year when I started this love of mine I posted Make your own King Cake so I wanted to share it again just in time for Carnival Season!
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Crab Cakes Beurre Blanc
Hello Everyone!
Today I am guest posting at Lazaro’s yummy blog Lazaro Cooks. I love guest post they are so much fun, and I love being able to share recipes with so many wonderful foodies and great friends like Laz!
Lazaro is such a sweetheart and I feel so honored that he asked me to guest post today!
So, head over to Lazaro Cooks for my Crab Cakes Beurre Blanc
Thank you Laz for hosting me at your amazing blog!
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