Category Archives: Breaux Bridge

Rice and Gravy Cook-Off

If you grew up in South Louisiana, rice and gravy was (and still is) a popular dish. The simplicity of rice and gravy is what has always made it the perfect go-to dinner: savory gravy made from meat, poultry, or seafood poured atop a plate of steaming white rice. That’s all it takes to satisfy a Cajun’s appetite!

rice and gravy

If thinking about rice and gravy is making you hungry, you’re in luck.  The Breaux Bridge Lions Club is hosting its annual Rice and Gravy Cookoff TODAY!  Locals have registered to put their rice and gravy to the test and are currently cooking up big batches for all attendees to sample from now until 6 PM.

Head over to Parc du Pont in Breaux Bridge for all-you-can-eat rice and gravy and live music provided by Les Bons Sons, Nickeo’s Crustacean’s Band, and Brenda C & the Cajun Jammers.  There are also fun activities for the kids!  Tickets are $5 per entry.  The winners of each cookoff category (meat, poultry, and seafood) will be announced at 4 PM!

bblcBreaux Bridge Lions Club is part of a global service organization network whose mission is to provide community service and improve the lives of local youths, needy, and disabled.  Learn more about the organization here.

Breaux Bridge Crawfish Festival

bb crawfish festIt’s no surprise that Louisiana is by far the largest producer of crawfish in the United States.  In fact, the Crawfish Capital of the World is nestled right in the heart of Acadiana.  Breaux Bridge, Louisiana was given the title in 1959 by Governor Earl K. Long.  Each year since then, Breaux Bridge and all of Acadiana have celebrated the success of the crawfish industry in Louisiana at the Annual Breaux Bridge Crawfish Festival!

The festival is one of the biggest parties in Cajun Country, receiving around 30,000 attendees each year.  This year’s installment will be held next weekend, May 6th through May 8th, and is expected to be a huge turnout as always.

more crawfish

Can you guess what’s on the menu?  That’s right: crawfish, crawfish, and even more crawfish!  And it’ll be available in every imaginable form – fried, boiled, in an étouffée, bisque, boudin, pie or jambalaya, and crawdogs, along with other Cajun favorites.  (Other foods will also be available, but who goes to the Crawfish Festival and doesn’t eat crawfish?!)

The annual crawfish eating contest will be held for those who have major appetites for the mudbugs.  If you’d rather not eat the crawfish, you can enter one in the crawfish race instead!

In addition to all the food is the crawfish étouffée cook-off, where contestants cook up their best étouffée recipes in hopes of winning the title of Cook-off Champion.  Patrons will be able to sample the entries after judging!

dancing festival

There will be enough live and local music to go around all weekend, provided by 30 Cajun, Zydeco, and Swamp Pop band on three different stages.  So put on your dancing shoes, especially if you plan on competing in the Cajun and Zydeco dance contests!

Kids of all ages will love experiencing the fun and exciting carnival rides and games, all safely enclosed in a fenced-in area.  A highlight of the weekend is the Festival Parade, honoring the festival royalty and featuring festive floats and energetic music performances.

Be sure to check out all the arts and crafts booths for unique and creative items, ranging from clothing and accessories to wood work and furniture!  Official Crawfish Festival merchandise will also be available for purchase.

If crawfish has a special place in your heart, you won’t want to miss out on the Breaux Bridge Crawfish Festival, a weekend full of fun for the whole family!

Visit the event’s website for the full weekend schedule, lineup, and more general information.

Mawsie’s Gumbo Cook-Off

Of all the foods we Cajuns love, gumbo has got to be on top of the list.  Here in Acadiana, we take pride in our gumbo and all the different varieties it comes in: chicken and sausage, okra, seafood, Creole, thick or thin, we don’t discriminate!

gumbo

There’s a general rule of thumb that if your “gumbo” wasn’t cooked in South Louisiana, it isn’t real gumbo.  REAL gumbo is cooked in a large stock pot (or gumbo pot, as we call them), with dark, thick roux, fresh meat, onions and peppers, and just enough seasoning to entice your taste buds…or perhaps a bit more.  All of this is left to simmer for at least a couple hours, then served over a bed of hot white rice, usually with potato salad, fresh rolls, and crackers for sides.

gumbo painting

There’s nothing like a piping hot bowl of good Cajun gumbo on a cold day.  The temperature in Louisiana has indeed begun to fall, and the gumbo is heating up–and so is the competition!  Next Saturday is the first annual Mawsie’s Gumbo Cook-Off, where Acadians will gather in Breaux Bridge to to put their best gumbo recipes to the test.

If you don’t have a recipe to enter, you can still have fun listening to live music by Horace Trahan, entering in a horseshoe tournament, and of course sampling all that gumbo!

Mawsie’s Gumbo Cook-Off was inspired by Mary Lynn “Mawsie” H. Thibodeaux, who recently passed away after a long battle with lupus.  It was in her final wishes that her family have a party celebrating her life.  This party will take the form of a Gumbo Cook-Off, and all proceeds will be donated to the Lupus Foundation of America, a nonprofit organization dedicated to unraveling the mystery that is lupus.

Join the Thibodeaux family and friends in honor of Mawsie Saturday, November 21 at Parc des Ponts in Breaux Bridge from 9 AM to 3:30 PM, and be sure to arrive hungry!

mawsie's gumbo cookoff

Wine Down Wednesday- Spicy Crawfish Spread

Spicy Crawfish Spread

Serve this sassy Cajun spread with corn chips, vegetable crudites, or crackers.

And have even more fun by adding a Pink Champagne or a Gewurztraminer.

• Yield: 2 1/4 cups

Ingredients

• 3 tablespoons butter

spicy-crawfish-spread-pic

• 3/4 cup finely diced onion
• 3/4 cup finely diced celery
• 4 garlic cloves, minced
• 2 tablespoons all-purpose salt-free seasoning blend (we tested with Paul Prudhomme’s Magic Seasoning)
• 1/2 teaspoon cayenne pepper
• 8 ounces peeled, cooked crawfish tails, finely chopped
• 1 (8-oz.) package cream cheese, softened
• Garnish: celery leaf

Preparation

Melt butter in a small skillet over medium-high heat. Add onion, celery, and garlic; sauté 5 minutes or until onion and celery are tender. Add seasoning blend and pepper; sauté 30 seconds. Combine sautéed vegetables and crawfish tails in a bowl. Add softened cream cheese, and stir gently to combine. Garnish, if desired.

Category Archives: Breaux Bridge

Rice and Gravy Cook-Off

If you grew up in South Louisiana, rice and gravy was (and still is) a popular dish. The simplicity of rice and gravy is what has always made it the perfect go-to dinner: savory gravy made from meat, poultry, or seafood poured atop a plate of steaming white rice. That’s all it takes to satisfy a Cajun’s appetite!

rice and gravy

If thinking about rice and gravy is making you hungry, you’re in luck.  The Breaux Bridge Lions Club is hosting its annual Rice and Gravy Cookoff TODAY!  Locals have registered to put their rice and gravy to the test and are currently cooking up big batches for all attendees to sample from now until 6 PM.

Head over to Parc du Pont in Breaux Bridge for all-you-can-eat rice and gravy and live music provided by Les Bons Sons, Nickeo’s Crustacean’s Band, and Brenda C & the Cajun Jammers.  There are also fun activities for the kids!  Tickets are $5 per entry.  The winners of each cookoff category (meat, poultry, and seafood) will be announced at 4 PM!

bblcBreaux Bridge Lions Club is part of a global service organization network whose mission is to provide community service and improve the lives of local youths, needy, and disabled.  Learn more about the organization here.

Breaux Bridge Crawfish Festival

bb crawfish festIt’s no surprise that Louisiana is by far the largest producer of crawfish in the United States.  In fact, the Crawfish Capital of the World is nestled right in the heart of Acadiana.  Breaux Bridge, Louisiana was given the title in 1959 by Governor Earl K. Long.  Each year since then, Breaux Bridge and all of Acadiana have celebrated the success of the crawfish industry in Louisiana at the Annual Breaux Bridge Crawfish Festival!

The festival is one of the biggest parties in Cajun Country, receiving around 30,000 attendees each year.  This year’s installment will be held next weekend, May 6th through May 8th, and is expected to be a huge turnout as always.

more crawfish

Can you guess what’s on the menu?  That’s right: crawfish, crawfish, and even more crawfish!  And it’ll be available in every imaginable form – fried, boiled, in an étouffée, bisque, boudin, pie or jambalaya, and crawdogs, along with other Cajun favorites.  (Other foods will also be available, but who goes to the Crawfish Festival and doesn’t eat crawfish?!)

The annual crawfish eating contest will be held for those who have major appetites for the mudbugs.  If you’d rather not eat the crawfish, you can enter one in the crawfish race instead!

In addition to all the food is the crawfish étouffée cook-off, where contestants cook up their best étouffée recipes in hopes of winning the title of Cook-off Champion.  Patrons will be able to sample the entries after judging!

dancing festival

There will be enough live and local music to go around all weekend, provided by 30 Cajun, Zydeco, and Swamp Pop band on three different stages.  So put on your dancing shoes, especially if you plan on competing in the Cajun and Zydeco dance contests!

Kids of all ages will love experiencing the fun and exciting carnival rides and games, all safely enclosed in a fenced-in area.  A highlight of the weekend is the Festival Parade, honoring the festival royalty and featuring festive floats and energetic music performances.

Be sure to check out all the arts and crafts booths for unique and creative items, ranging from clothing and accessories to wood work and furniture!  Official Crawfish Festival merchandise will also be available for purchase.

If crawfish has a special place in your heart, you won’t want to miss out on the Breaux Bridge Crawfish Festival, a weekend full of fun for the whole family!

Visit the event’s website for the full weekend schedule, lineup, and more general information.

Mawsie’s Gumbo Cook-Off

Of all the foods we Cajuns love, gumbo has got to be on top of the list.  Here in Acadiana, we take pride in our gumbo and all the different varieties it comes in: chicken and sausage, okra, seafood, Creole, thick or thin, we don’t discriminate!

gumbo

There’s a general rule of thumb that if your “gumbo” wasn’t cooked in South Louisiana, it isn’t real gumbo.  REAL gumbo is cooked in a large stock pot (or gumbo pot, as we call them), with dark, thick roux, fresh meat, onions and peppers, and just enough seasoning to entice your taste buds…or perhaps a bit more.  All of this is left to simmer for at least a couple hours, then served over a bed of hot white rice, usually with potato salad, fresh rolls, and crackers for sides.

gumbo painting

There’s nothing like a piping hot bowl of good Cajun gumbo on a cold day.  The temperature in Louisiana has indeed begun to fall, and the gumbo is heating up–and so is the competition!  Next Saturday is the first annual Mawsie’s Gumbo Cook-Off, where Acadians will gather in Breaux Bridge to to put their best gumbo recipes to the test.

If you don’t have a recipe to enter, you can still have fun listening to live music by Horace Trahan, entering in a horseshoe tournament, and of course sampling all that gumbo!

Mawsie’s Gumbo Cook-Off was inspired by Mary Lynn “Mawsie” H. Thibodeaux, who recently passed away after a long battle with lupus.  It was in her final wishes that her family have a party celebrating her life.  This party will take the form of a Gumbo Cook-Off, and all proceeds will be donated to the Lupus Foundation of America, a nonprofit organization dedicated to unraveling the mystery that is lupus.

Join the Thibodeaux family and friends in honor of Mawsie Saturday, November 21 at Parc des Ponts in Breaux Bridge from 9 AM to 3:30 PM, and be sure to arrive hungry!

mawsie's gumbo cookoff

Wine Down Wednesday- Spicy Crawfish Spread

Spicy Crawfish Spread

Serve this sassy Cajun spread with corn chips, vegetable crudites, or crackers.

And have even more fun by adding a Pink Champagne or a Gewurztraminer.

• Yield: 2 1/4 cups

Ingredients

• 3 tablespoons butter

spicy-crawfish-spread-pic

• 3/4 cup finely diced onion
• 3/4 cup finely diced celery
• 4 garlic cloves, minced
• 2 tablespoons all-purpose salt-free seasoning blend (we tested with Paul Prudhomme’s Magic Seasoning)
• 1/2 teaspoon cayenne pepper
• 8 ounces peeled, cooked crawfish tails, finely chopped
• 1 (8-oz.) package cream cheese, softened
• Garnish: celery leaf

Preparation

Melt butter in a small skillet over medium-high heat. Add onion, celery, and garlic; sauté 5 minutes or until onion and celery are tender. Add seasoning blend and pepper; sauté 30 seconds. Combine sautéed vegetables and crawfish tails in a bowl. Add softened cream cheese, and stir gently to combine. Garnish, if desired.