Cajun Queso

CHEESE!!!! Oh man I love cheese. My favorite type of cheese? Liquid cheese. Our favorite place to eat queso is El Camino Restaurant in Abbeville. Their queso is so creamy and delicious. I often dream of queso.

I must start this one out by saying that my husband created this recipe! It’s true. He suggested we make this at home on Mardi Gras Day. Which reminds me of how we met….

It was 5 years ago, in the streets of Downtown Lafayette, and it was in the middle of Mardi Gras. Beads were flying, drinks were being chugged, and I was having the time of my life with my parents and my good friend, Lacey. As the night got later, my parents went back to my apartment, and Lacey and I continued to hit the town. Walking past one of the bars downtown, we passed a group of guys, and my friend, Lacey, whistled at them. (to this day, Terrent makes a joke that I whistled, but I’m here to set the record straight. It wasn’t me). Well, the group of guys turned around, asked us to have a drink, and we hung out the rest of the night. At this time, I had been single awhile and I rarely talked to guys when I was out. But, this guy was different. He was cute, but unassuming. We had fun together. And, when the night was over, he asked me for my number and we went our separate ways. A week later, we had our first date, and from there we were pretty much inseparable. Here we are now, together 5 years, married 2 1/2 years, and we are proud parents to a baby girl. In fact, she, too, loves Mardi Gras.

The reason I share this story with you all is because I want to instill in everyone the realization of how special Mardi Gras is to me. The day after I met Terrent, I told my Dad about him. My dad said “Ahh. That Mardi Gras State of mind. It’s what dreams are made of”. At the time, I didn’t quite know what he was talking about. But now, looking back, I totally get it! My brother and his wife met and fell for each other at Mardi Gras. My parents’ best memories are on a parade route. And I met the love of my life, in the heart of Downtown Lafayette, celebrating the best holiday in the world.

Now, 5 years later, we have seen our ups and downs. But, like any true Cajuns, we grow with each experience. Mardi Gras Day this year was different. I spent the day working, came home, kissed my husband and our baby, and we all hung out and cooked Cajun Queso. That Mardi Gras state of mind is real, and in the Percle-Broussard home, we make it a point to have that state of mind year round.

Ok. Now, go indulge in carbs and cheese!!!

Here we go!

Wine Pairing: Chateau St. Michelle Chardonnay

Beer Pairing: Abita Jockamo IPA

Music pairing: Rebirth Jazz band

Ingredients:

8 oz cream cheese

2 cups shredded cheddar cheese

1 tablespoon flour

half pound andouille sausage

1/2 cup Guidry’s Seasoning mix (onion, bell pepper, celery)

1 bottle of beer (we used Jackamo IPA by Abita)

LA hot sauce to taste

Cajun Power garlic sauce

Johnny Jambalaya’s Herb Dressing and Marinade

Jalapeños

1 can rotel

chop and cook sausage. add in Guidry’s onions and cook. remove and set aside

in a large saucepan, melt the cream cheese, beer and rotel over medium heat. stir to combine.

toss in shredded cheese and flour. stir to combine. add sausage and jalapeños (use as many as you like. we like it hot)

Stir and add a splash of Cajun Power and a splash of Johnny Jambalaya’s Herb Dressing and Marinade.

 

I hope you all have a great week. When you’re feeling sad or defeated, just remember: there is nothing that chips and queso can’t fix!

xoxo- Cajun Queen (and my Cajun King)