Bloody Mary Gazpacho


Take the delicious bloody mary to the next level by making chilled gazpacho shooters that are perfect during these HOT summer days!

Bloody Mary Gazpacho
  • 1 pound Creole or vine ripened tomatoes, seeded and chopped
  • Bloody Mary Mix
  • 1 English cucumber, chopped
  • ½ cup chopped sweet onion
  • 1 cup chopped red bell pepper
  • 3 jalapenos, seeded and chopped
  • 2 garlic cloves, minced or pressed
  • Juice of 1 larger or 2 small limes
  • 2 teaspoons Tabasco Worcestershire sauce
  • Vodka
  • Salt and fresh ground black pepper, to taste
  • Spicy basil for garnish
  • Note: Reserve some of the chopped vegetables for topping.
  1. Quick boil the chopped tomatoes just until soft. Transfer to an ice bath to stop the cooking and cool.
  2. Combine the tomatoes and enough bloody mary mix to make 2 cups. Place into a large mixing bowl. Add the remaining ingredients except for the basil. Place a cup at a time in a blender and puree for 20 seconds. Return the mixture to the bowl. Cover and chill for 2 hours.
  3. Serve in glasses and top with remaining chopped vegetables and basil. Enjoy!

Lockport Food Festival

In Louisiana our food is celebrated in many ways and one of the best ways of doing that is through the many food festivals and I have a treat for you! Going on this weekend is the Lockport Food Festival, where you will find a fantastic line-up of music from swamp pop to Country and Variety. Don’t miss out on your chance to eat some fantastic foods including Jambalaya, Gumbo, Seafood Poy-boys, Crawfish Etoufee, White Beans, Griads, Fried Catfish, Beignets and of course don’t forget our fantastic sweet shop.

Lockport Food Festival

“La Fete Du Monde”

Great cajun food and family fun

Lockport Food Festival is located at 710 Church St, Lockport, Louisiana 70374

Cool Summer Cucumber Salad


It’s officially HOT which makes me want to indulge in cool summer salads. I have been eating this salad since I can remember, it’s simple, delicious, and healthy.

My Dad would fix this as a meal for lunch and now I make it with most meals and it is my husbands favorite salad. It’s perfect for warm summer days, get together’s, lunch, or as a side to any meal.

Cool Summer Cucumber Salad
Prep time: 
Total time: 
  • 1 English cucumber
  • Pinch of sea salt
  • 2 Tablespoons white wine vinegar
  • 2 Teaspoons rice vinegar
  • 2 Teaspoons organic sugar
  • 1 Tablespoon fresh dill or 2 teaspoons dried dill
  • 2 Tablespoons finely chopped or minced red bell pepper
  • 2 Tablespoons finely chopped or minced sweet onion
  1. Thinly slice the cucumber using a mandolin
  2. In a medium bowl, mix the remaining ingredients.
  3. Place the cucumber and dressing into a large plastic zip lock bag and chill in the refrigerator for at least one hour.
  4. Pour into a serving bowl.
  5. Serve and enjoy!


Simple Skillet Andouille Cajun Potatoes


These Cajun potatoes sautéed with diced Andouille  make a perfect breakfast, brunch, or side dish for any day of the week. I try to incorporate new Cajun side dishes that everyone can enjoy and this one was definitely a winner.

Simple Skillet Andouille Cajun Potatoes
Recipe type: Side, Breakfast
Cuisine: Cajun
  • 3 pounds small potatoes, thinly sliced
  • 1 pound Andouille sausage, diced
  • ¼ cup olive oil, divided
  • 1 tablespoon Cajun seasoning, adjust to taste
  • 6 garlic cloves, minced
  • ¼ cup chopped fresh parsley
  1. Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning.
  2. In a large skillet heat the remaining half of the olive oil until it starts to ripple.
  3. Add the diced andouille and cook through, but don't over cook it.
  4. Remove the andouille from the pan.
  5. Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat.
  6. When the potatoes start to get crispy add the garlic.
  7. Continue to cook until the edges of the potatoes start to brown.
  8. Add the andouille back to the pan.
  9. Cook for an additional 5 minutes.
  10. Toss with the parsley and serve.
Before dicing the Andouille make sure to remove the casing.

andouille cajun potatoes  1

Easy Spicy Garlic Shrimp

It’s Summer and that leads to cookouts, especially on the grill! We are cooking up the easiest spicy garlic shrimp ever! They are cooked in a foil packet which leads to juicy, plump, and perfectly cooked shrimp.

Garlic Shrimp

Fell free to play around with whatever seasonings you like. I love garlic and tend to add it to everything so I went with a spicy garlic butter shrimp.

spicy garlic shrimp 2

We even made a ton of roasted garlic, yum!

spicy garlic shrimp

On to the DELICIOUS recipe!

Easy Spicy Garlic Shrimp
  • 1 pound Louisiana Shrimp, deveined, tails left on
  • 1 stick cold butter
  • 1 teaspoon Mrs. Dash, Original
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon red pepper flakes
  • Juice of 1 lemon
  1. In a food processor, add the butter, Mrs. Dash seasoning, garlic, red pepper flakes, and lemon juice. Pulse until fully combined.
  2. Lay out a sheet of foil large enough to fit the shrimp and fold over to make a pocket.
  3. Arrange the shrimp in a single layer on the foil.
  4. Place pinches of the butter mixture over the shrimp.
  5. Fold the foil and make a pocket, making sure it is completely sealed. The packet should surround the shrimp closely, but not be tight.
  6. Place on the grill and cook until the shrimp turn bright pink and curl. All ow to steam to soak up all the flavors.
  7. To Serve: Transfer the shrimp to a plate and pour the sauce directly on top. You can also serve some of the sauce in a small dish for dipping.
This recipe can be doubled, tripled, or even more to you liking!

You end up with these beautiful juicy shrimp!

Happy Grilling Everyone!