Cajun super bowl appetizers + cajun boogie

Ingredients

Cajun Jalapeno Chicken Poppers:

• 2  large, boneless, skinless chicken breast halves
• 1 tablespoon. or more Cajun seasoning
• 12 large jalapenos, cut in half, lengthwise, and seeded
• Two 8 ounces. packages cream cheese
• 4 cloves garlic, minced
• 1/2 libra. bacon, cut in half, lengthwise

Grilled Andouille Sausage Bites:

• 1 pkg. Andouille (or other smoked sausage)

Hot Cheesy Beer Dip:

• 1 libra. sharp cheddar cheese, shredded
• 1 libra. Velveeta cheese, cubed
• 1 small onion, finely chopped
• 1 tablespoons . prepared horseradish
• 3 cloves garlic, crushed
• Few shakes Tabasco
• Few shakes crushed red pepper flakes
• 1 bottle (12 oz.) flat beer

French Bread Pizza:

• 1 large loaf , (20inch) French bread, split, lengthwise1 pkg. pepperoni slices
• 1/2 libra. cooked small shrimp
• 1 cup fresh mushrooms, sliced
• 1 green pepper, cut into strips
• 1 onion, sliced
• 1 cup jalapeno slices, (jar variety)
• 1 cup black olives, sliced
• 1 cup Creole pizza sauce (recipe below)
• 16 ounces. shredded mozzarella cheese

Creole Pizza Sauce:

• 1 large can tomato puree
• 2 cloves garlic, minced
• 3 green onions, sliced thin
• 1 teaspoon. creole seasoning
• 2 tablespoons.'s fresh parsley, chopped
• 1 teaspoon. dried oregano
• 1 tablespoons. olive oil

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Preparation

• Cajun Jalapeno Chicken Poppers:
  Cut the chicken breasts, crosswise into 1/2 inch strips, and season. Sprinkle the top of each square of cream cheese with the minced garlic. Cut each square of cream cheese in half, lengthwise, and then cut each half into 6 pieces for a total of 12 pieces per square. Stuff each pepper with a piece of cream cheese, and press down. Then press a chicken strip down on top of the cream cheese. Wrap each pepper with a strip of bacon and hold in place with a toothpick. On an oiled grilling surface, grill away from direct heat for about 10 minutes on each side or until bacon is cooked.
• Grilled Andouille Sausage Bites:
  Grill sausage links on medium heat for 12 to 15 minutes on each side, basting with bbq sauce. Slice into 1/2 inch slices, insert toothpicks, and arrange on a platter.
• Hot Cheesy Beer Dip:
  Combine all ingredients, except beer, in large microwave bowl. Add beer to desired consistency. Mix well. Microwave on high for 2 minutes. Stir and continue to microwave for 2 more minutes. Mix well and serve with sausage bites. Makes 4 cups.
• French Bread Pizza:
  Saute the garlic and green onions in the olive oil for 5 minutes. Add the tomato puree, parsley and seasonings, and cover and simmer for 10 minutes. Remove from heat. Place bread, crust side down on a large cookie sheet. Spread Creole sauce evenly over the two French bread halves. Layer veggies, starting with the mushrooms, bell peppers, and onions. Add cheese, then pepperoni, shrimp, olives, and jalapenos. Top with a little more cheese. Bake in a preheated 350 degree oven for 10 to 12 minutes. Cut each half into 10, 2 inch wide servings.

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