It's Mardi Gras time or Fat Tuesday. Time to party before fasting for Lent. Louisiana takes it's French tradition seriously with parade and lots of food.
Kathy at The Empty Nest and I went to a Cajun festival and let the good times roll or "Laissez les bons temps rouler" as they say. Complete with French Quarter decorations and great music like Lisa Haley, one of Kathy's all-time favorites, there was also plenty of shrimp, crawfish, and even alligator to eat while we were irresistibly tapping our toes to the beat.
My son loves to learn to cook, so we attended the cooking demonstration and learned to cook one finger-licking-good Cajun Shrimp Boil and a great Bananas Foster.
Our teacher, Chef Melissa Miller had been a part of Chef Emeril Lagasse' restaurant team in Louisiana before returning to her home in Southern California.
This is the super easy and fast Bananas Foster recipe she shared with all of us for dessert.
1/2 cup unsalted butter
1 cup dark brown sugar
8 ripe bananas, peeled and sliced lengthwise
1 teaspoon cinnamon
1/2 cup banana liqueur
9 ounces dark rum
She melted the butter in a skillet, (you could also use a chafing dish), then added the brown sugar. Stir until it melts. Then in went the bananas to saute for about 3 minutes on each side. She sprinkled cinnamon and poured the alcohol over the bananas. Once the alcohol is warm (you can't light cold alcohol), carefully light it with a match or lighter. Gently tilt the flaming sauce to baste the bananas until the flames die out when all the alcohol has burned off. Serve hot immediately, over ice cream.
Yum! You'll enjoy!
Bananas Foster photo uploaded to Flickr public files by Alex and Sonja