Great project by the students at Opelousas Catholic showing their Louisiana heritage.

Tony's Easy, No-Cook Spicy Shrimp Pasta Salad

So we know the Tony’s Injectable Marinades are great for grilling, but have you tried pouring them?

Cindy in our test kitchen created 6 recipes that even the novice chef can master like a pro. Here’s one to start with: Easy, No-Cook Spicy Shimp  Pasta Salad –just prep, chill, and serve it!

The beauty of using the marinades for injecting and pouring, is that you can add a kick of flavor to dishes with a single ingredient. It’s a great way to save time without sacrificing quality. It’s also a great way to experiment with taste arrangements. Take a look at our other marinade recipes and let us know your favorites!

Get the other marinade recipes

Shop our Injectable Marinade flavors

Ingredients:

• 1 large onion, chopped
• 3 (10 oz.) packages chopped broccoli, or close to 2 lbs. of fresh broccoli, chopped
• 1/2 stick of butter (this is where it starts to get good)
• 2 cups of cream of mushroom soup
• 1 1/2 rolls of garlic cheese
• 4 oz. of mushrooms, chopped (can also use a 4 oz. can)
• 1/2 c chopped blanched almonds
• Tony Chachere’s Original Creole Seasoning
• 1/2 c bread crumbs

In a medium-sized saucepan, saute onions in butter. When onions are wilted, add broccoli, mushroom soup, cheese, mushrooms and 1/4 c almonds. Cook until cheese is completely melted. Season with Original Seasoning and pour into a casserole dish. Sprinkle with almonds and bread crumbs and bake at 300 degrees until bubbly. Yields 8 servings.

1.) Crawfish Etouffee – of course this simple and classic Cajun dish is number one on our list. Full of flavor, onions, and bell peppers! This dish should be served over a bed of steaming rice. Also delicious served with our Cajun Crawfish Cornbread !

Crawfish Etouffee - One of Louisianas signature dishes.

2.) Seafood and Crab Bisque – this dish is a Tony’s classic that we prepare often for holiday parties, demos, etc. It’s always a crowd pleaser and perfect for these first couple of weeks of Lent while we still have cooler weather.

Made with Tony Chacheres White Gravy Mix and Original Seasoning.

3.) Crawfish Stew Emile – A dark roux stew with the same ingredients as our crawfish etouffee. Change it up a bit by replacing the crawfish with shrimp and adding a little shrimp stock.

Crawfish Stew Emile

4.) Shrimp and Crawfish Fettuccine – A southern twist on Fettucine Alfredo, creamy and delicious, and packed with an array of seasonings! This is one dish that doesn’t hold back!

Shrimp and Crawfish Fettucine

5.) Broccoli and Shrimp Skillet Rice -Made with Tony Chachere’s Creole Seasoning and 1 (7 oz.) package Tony Chachere’s Butter and Herb Rice.

Broccoli and Shrimp Skillet Rice-- Ready in 25 minutes!

6.) Shrimp and Corn Soup – Much lighter than our seafood and crab bisque, but still packed full of flavor! Made with our  Creole Seasoning!

Shrimp and Corn Soup is made with our Creole Seasoning and includes: onion, garlic, bell pepper, and celery.

7.) Last but not least, our Cream of Crab Soup – This is such a creamy and delicious soup you can’t help but want seconds. The Tony’s seasoning along with the onions and parsley give it great flavor!

If you like crab meat, you will love crab meat soup!

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Parades.

Beads.

King Cake

The Courir de Mardi Gras, literally meaning Fat Tuesday Run, is a rural Mardi Gras event held in many Cajun communities all over south Louisiana. This particular celebration is based upon early begging rituals, specifically the fête de la quémande (“feast of begging”) of Medieval France. During Courir, participants dress in elaborate and anonymous costumes to eat and drink heavily, and roam the countryside visiting households to perform and beg for offerings for the evening’s gumbo. The disguised revelers typically take on a role or character they wish to play, usually to make fun of themselves or social conventions.  The disguises also serve to protect their identities and consists of screen masks, capuchons, and fringe costumes. The most notable character, Le Capitaine, rides on horseback  wearing a cape and waving a flag to lead the mardi gras on the route. He and his co-capitaines explain the rules and traditions that must be followed and are to approach the homes along the route to ask permission to enter the property. Traditions vary in each community, some more strict than others prohibiting women from running, and with variation in transportation between horseback, trailers, and foot. Once on the property, in true Mardi Gras spirit, the revelers sing and dance and play pranks while trying to avoid, or many times provoke, being whipped by the capitaine.

La Danse de Mardi Gras  also varies with each town. This song is sung at each house along the route while dancing and begging for ingredients for the gumbo.  Here are a couple of my favorite versions:

http://www.youtube.com/watch?v=f2B1DlaE1AU&feature=related

http://www.youtube.com/watch?v=pr_HcNzNBXg&feature=related

http://www.youtube.com/watch?v=qkeItBFsnXo

Personally, I grew up following my dad on the Courir, watching as the riders came through town after their run. Since he typically ran Church Point or Mamou, my participation was limited to the gumbo and street dance at the end of the day.  So this year will be my second year actually participating in the Courir de Mardi Gras, specifically Faquetigue (a very traditional run held in Savoy, La by musicians and friends).  Stay tuned for pictures after Tuesday!

Faquetigue, Savoy, La

Happy Mardi Gras everyone! Stay Safe!

Courtesy of Lafayette Travel: Noel Acadien au Village

Also happening in St. Landry Parish this weekend are Christmas at Coteau Dec. 2-3 and Coteau Christmas Parade Dec. 4th:
“Fri-Preview party where many area’s best restaurants serve delicious cocktails and hors d’ oeuvres. The evening also includes an exciting Live Auction featuring variety of merchandise. Sat-shopping at the Holiday Market and enjoying good food and the company of good friends at the Gourment Luncheon. Lunch will be served by Sacred Heart.”

Other events in the Acadiana Area:

Noel Acadien au Village (Acadian Village, Lafayette)

“Jingle and Mingle’  (Sunset, La)

The Lighting of the Village: (Le Vieux Village, Opelousas)

Dirty Rice

1 lb. chicken giblets

1 lb. ground beef

1 c  onions, chopped

1/2 c bell peppers, chopped

1/2 c celery with leaves, chopped

1/4 parsley, chopped

Juice of 2 crushed garlic cloves

Tony’s Creole Seasoning

1/4 green onions, chopped

pinch of thyme and basil

2 c rice

In a pot, boil giblets in salt water until tender; reserve liquid. In a Dutch oven, saute meats until brown; drain off excess fat, add remaining ingredients and continue to cook a few minutes. In a separate pot, cook rice in 4 cups of giblet liquid for 18m. Drain rice and mix thoroughly into the meat mixture. Spoon into a greased casserole and bake at 300 degrees for 20 – 30 min. Yields 10 servings. 

Cauliflower Au Gratin

1 head cauliflower

2 tbl. butter

3 tbl. all-purpose flour

milk

cooking spray

1 c shredded cheddar cheese

Tony’s Creole Seasoning

Break cauliflower into small flowerettes; discard stems. In a large pot, steam slightly salted flowerettes in a steam basket over boiling water. Boil until tender (do not over cook)), drain. In a saucepan blend flour and butter. Add milk slowly, stirring constantly over low heat, until the sauce is the consistency you desire. Place the cauliflower in a square baking dish coated with cooking spray; add cheese and cream sauce seasoned with Original Creole. Sprinkle more cheese over the top of the sauce. Bake at 350 until bubbly. Yields 6 servings.

Molasses Cookies

3/4 c margarine, softened

1 c sugar

1/4 c molasses

1 egg

2 c all-purpose flower

2 tea. baking soda

1/2 tea. salt

1/2 tea. ginger

1/2 tea. cinnamon

1/2 tea. ground cloves

In a large bowl, cream together margarine, sugar, and egg. In a separate bowl, sift together flour, soda, and salt. Add to liquid mixture and blend well. Add spices. Roll into balls, then roll balls in additional sugar. Place balls on sheet and press to flatten with a fork, making one horizontal and vertical press. Bake at 350 for 10 – 12 min. Yields 30 cookies.

Happy Thanksgiving, Spice Nation!

Happy Friday, Spice Nation!

http://blackpotfestival.com/website/

 http://blackpotfestival.com/website/about.html

Festival Oct. 28-29

At Acadian Village, Lafayette La.

Pinto Beans and Smoked Ham Hocks

Serve over a bed of rice and pair with Tony’s Old Fashioned Creole Cornbread Muffins.