Sweet Magnolia Wine

Tags

Casa de Sue Winery, Deep South, Louisiana, Louisiana Wine, Louisiana Wine shop, magnolia blossoms, magnolia tree, muscadine grape, Muscadine Wine, southern belle, southern gentleman, Sweet Magnolia wine, The Cabin Restaurant, The Cajun Village, Wine, wine tastings

The magnolia trees are just about finished blooming down here in Louisiana. If you’ve ever had the pleasure of smelling sweet scented magnolia blossoms, you know what a heavenly aroma they give off. In honor of such a stately tree and delicious aroma, I thought I would feature a vintage from Casa de Sue Winery called Sweet Magnolia.

Sweet Magnolia wine is a light golden favorite that is ohhhh soo smooth and a little sweet for your sipping enjoyment. Sure to please every Southern Belle and Gentleman seated on the veranda, catching a lazy afternoon breeze. Vinted from organically grown grapes.

Casa de Sue Winery specializes in fine muscadine wines made from Louisiana muscadines. All of their wines can be found in the Louisiana Wines shop in The Cajun Village, which offers free wine tastings, Tuesday through Sunday from 10am-5pm, so customers can get a small taste of local Louisiana flavor. Wines are available by the glass, bottle, or case. Next time you visit The Cajun Village, make sure to stop by for a tasting and pick up a bottle (or a case)!

A Cajun Mother’s Day

Tags

Antiques, art gallery, bayou art scene, beignet bouree, beignets, blue crabs, Boniblu, C & C Treasures, Café au lait, Cajun, Cajun dictionary, Cajun flatware, Cajun hand towels, Cajun spoon rest, china, church, Crawfish, crawfish bottle opener, Gumbo, handmade candles, Louisiana, Louisiana cook books, Louisiana pepper jelly, Louisiana Wine, Louisiana Wines, LSU, LSU coozies, Mardi Gras candles, Mother's Day, Muscadine Wine, Oliphant Images, painted cypress, painted pirogue paddle, pecan oil, pelicans, Pottery, scented oils, Sweet Magnolia wine, sweet tea glasses, The Cajun Village, Wine

Blue crab christmas ornament

Mother’s Day is just around the corner, which means you’re probably doing some last minute gift shopping/flower ordering if you haven’t taken care of that stuff already. In case you are still giftless and live within in driving distance of The Cajun Village, we can help you out. The Cajun Village has plenty of unique items that Mom will love, from local Louisiana wines and handmade candles to antiques, jewelry, clothing and art. If you aren’t able to stop by and pick up a unique gift, I strongly recommend bringing your mother and family to the Coffee House for some beignets and café au lait after church on Sunday. Nothing says I love like a basket of fresh beignets!

Shrimp & Crab Pasta

Tags

baguette, butter roux, Cajun, Cajun food, Cajun recipe, cast iron skillet, chardonnay, chef, Chef Troy Mendoza, crabbing season, French bread, fresh basil, fresh crab meat, fresh Gulf of Mexico shrimp, garlic, Louisiana, Louisiana recipe, mushrooms, Pasta, ranch dressing mix, recipe, Roux, shrimp and crab pasta, shrimp and mushrooms, The Cabin Restaurant, trapping crabs, White Wine, Wine

One of Chef Troy’s dinner specials at The Cabin Restaurant this weekend is Shrimp & Crab Pasta. It’s just about time for crabbing season to start here in Louisiana, so this would be a good recipe to use if you have a fresh crab meat from crabs that you trapped yourself. Enjoy!

Shrimp & Crab Pasta

Ingredients

2 TBSP. butter
1 clove of garlic, crushed and minced
1 1/2 cup white wine
1 cup of heavy cream
Freshly chopped Basil
Packet of Ranch dressing mix
Salt and fresh ground pepper
Butter roux (roux made with butter, not other fats. Click link for recipe)
1 cup mushrooms, sliced
1 lbs. fresh Gulf Shrimp, 90/110 size
1 lbs. fresh lump crabmeat
1 bunch green onions, chopped
1 lbs. spaghetti pasta

Method

For the sauce:

• Melt butter in a saute pan.
• Add garlic. Saute 1 minute.
• Add wine and reduce to about half.
• Add cream, salt and pepper, basil, and ranch dressing mix. Add about 1 cup of butter roux to thicken. (You can add as much or as little as you want here, depending on how roux-y you want your sauce to taste).
• Turn heat to low and simmer for 5-10 minutes

Once the sauce is done, sauté the shrimp and mushrooms in butter in a large cast iron skillet for 3-5 minutes. When the shrimp turn pink, add the sauce, toss, then top with green onions. Remove from heat.

Plate the cooked pasta and smother with the shrimp sauce. Topped with a cup of crabmeat and sprinkle with grated Parmesan cheese. Serve with a dry chardonnay and a fresh baguette of French bread.

 

 

 

Shrimp Fettuccini

Tags

baguette, Baton Rouge, Cajun, Cajun food, Cajun recipe, chardonnay, Crawfish, Creole, Creole food, French bread, fresh Gulf shrimp, jalapenos, Lent, Lenten Recipe, Louisiana, New Orleans, NOLA, parmesan cheese, recipe, scallions, shrimp fettuccini, The Trinity, Wine

It’s still Lent, which means you’re probably looking for a good seafood recipe to serve on Fridays. Here is a classic Louisiana dish from The Cabin Restaurant, served with fresh Gulf Shrimp, that is sure to satisfy your taste buds. Enjoy!

Ingredients

3 sticks Butter
3 ribs Celery chopped
1/4 cup Flour
3 cups Half & half
1/4 cup Minced jalapeno
1 1 lb. pkg. fettuccine
3 med. Onions, chopped
2 Bell peppers, chopped
3 lbs. Shrimp or crawfish tails
4 cloves Garlic mashed
12 oz. Grated cheddar cheese
Grated parmesan cheese
Sauté the onion, celery, and bell pepp er in the butter for
20 minutes

Method

Add the 1/4 cup flour and cook, stirring frequently for 15 minutes

Add the shrimp or crawfish and continue cooking for 15 minutes

Slowly stir in the half and half while cooking, and then stir in the cheese. Stir and cook till the cheese is completely melted.

Add the minced jalapeno and the garlic, season to taste

Cook the fettuccine as directed and stir all together

Pour into two well buttered 9×13 glass dishes. Top with a sprinkle of parmesan cheese. Bake at 350 for 20 minutes. Top with freshly chopped scallions and freshly grated parmesan. Serve with a dry white wine and a fresh baguette of french bread.

Our Next Restoration Project

Tags

alligator habitat, Antiques, Architecture, Boutiques, C & C Treasures, Cajun, Casa de Sue Winery, Darrow, gators, Graves House, historic, Historic Preservation, Hwy. 22, Louisiana, Louisiana Wine, preservation of buildings, Restoration, Shopping, The Cajun Village, tongue and groove, tongue and groove floorboard, Vernacular, Wine

The Cajun Village has many buildings, almost all of which are restored and occupied by one boutique shop or another. However, there is one historic vernacular building tucked back into the woods by the Gator Habitat: the Graves House that has yet to be restored. Originally built in 1910, it was moved up Hwy. 22 from Darrow, LA a few years ago. This week, we began our latest restoration project, starting with tearing out the old, rotten floorboards and replacing them with old pine tongue-and-groove floorboards salvaged from another historic Louisiana building that was being torn down. Just a few photos today, but I will update y’all on the progress over the next few months. Going to be a fun project!