Concerts / | cajun-dave

C o n c e r t s

To get to my actual events calendar, click here: https://calendar.yahoo.com/dcajun123 as it will take you to my schedules! once there, you can browse to the dates, months, year etc. But I will keep a schedule below as well. It will be updated regularily and event dates may change sometimes without notice! "Let the good times roll!" (Laissez les bons temps rouler!!!)

THIS IS MY SCHEDULE PAGE AND FAMOUS CAJUN RECIPES CHER!!! Recipe at bottom of page!!!! Scroll down Cher!

Cajun Dave & Captain Jack The shed of homosassa 5pm Tuesday: 2-4-25 2-25-25 , 1-29-25 (Jacks Birthday party) 3-18-25

Every 4th Friday of the month

2 Guys from Italy Resturant Homosassa Florida
Violin,Squeezebox & multi instruments
6pm-9pm

Cajun Dave performs various nursing homes and rehab centers in 2025 ocala, Lake Montgomery lake City, Avante Inverness, Leesburg, etc

The lodge-ocala buffalo crossing-villages. Blessed Trinity Ocala, High Point (stone crest) villages Ocala Rehab, Williston Care Williston FL etc.

Nature Coast Bar & Grill Homosassa Fl. Every Wednesday : January 22nd 2025 And back in 2025! Cajun Dave & Capt Jack performing and karaoke under patio Lido Deck, 6-9pm Cajun Variety Karaoke. All invited! great food and spirits! all invited! Live music on the Pontoon boat! This is the old Neon Leons aka Mango Tangos! Great place in Old Homosassa on Yulee drive! Come on out! I rotate with Christine!

Lilians Bar in the forest Silver Springs Fl. TBA Cajun & variety night! Cajun Dave on fiddle and squeezebox, variety! Come on out! all invited! come get your cajun new orleans vibe!!!!

Cajun Dave and Coconut Johnny perform Harley Davidson Sunday February 16th 2025, July 19th 2025 in Crystal River Fl. Winter show! Cajun Zydeco Rock and Variety! Come on out! But a Bike! Man they got beautiful Harleys there! Hot Dogs Hamburgers Drinks, Beer wine coolers soft drinks! Lots of dancing and party party party under the big building!

Cajun Dave back at Codys in Brownwood Villages! 2-22-25. Hopefully more dates!

Cajun Dave at Eustis Eagles Eustis Florida 3-16-25, 4-19-25, 4-20-25, 5-17-25, 6-15-25 2-5pm or 8-10pm Solo cajun variety show! We'll sign you in. great fraternity!

Cajun Dave to perform Strawberry festival in Springhill Florida Pitside. 2-2-25 from 11:30-3pm. All invited bring the kids! Wonderful outdoor event! Delicious strawberries! This is a gigmaster bash event. Caribbean Steeldrums!

Moose Club Dunnellon February 8th 2025 6-9pm Come bring the new years in with cajun dave & captain jack! cajun zydeco variety music! We'll sign you in! Always fun at the Moose Dunnellon! Prizes raffles! and great food! Spirits, fun dancing! Come on out!

Marion Oaks country Club Ocala, Fl. cajun caribbean dave and Sparkey Seymore perform island and variety for members and residents of marion oaks community. 6pm-10pm. RSVP.

Cajun Dave & Frottier Lester perform 3-1-25 American Legion 316 Atlantic Beach Florida 7pm. mardi gras music, cajun & variety. Come on out, we'll sign you in. Food, fun, beads, dancing! new orleans style party!

Cajun O Dave and Capt Jack performs 2nd Annual Doyles Shenanigans soiree 3-14-25 Villages Fl at 3:30pm All irish! We'll have our kilts on! Block party event! We'll be looking for our box of lucky charms!

Cajun Dave Capt Jack & Coconut Johnny perform the Shrimpalooza Festival in Homosassa Fl. 11am! All invited bring the family, 10am parade. Booths and fun jump bounce things for the kids! Music all day! venders, craft booth! Great annual event!

Cajun O Dave and Coconut Johnny the leprachaun will perform for Catholic Church 3-15-25. 6pm I think rsvp members only!

Cajun Dave performs April 18th 2025. Amvets Deland. mardi gras style event Deland Florida. We'll sign you in. time TBA

December 2025 TBA Palatka Porch Festival 2024 was cancelled-but a caribbean show coming in 2025!

Cajun Dave- Frottier Lester Verette - Captain Jack Halcomb & Cuzin Alice

All invited as we play on a historic 20th century porch! Cajun/Zydeco/New Orleans & Mardi Gras. Free Family event!!!

---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Cajun Dave famous cajun recipes

Cajun Shrimp Étouffée

Ingredients:

1 pound shrimp, peeled and deveined

2 tablespoons Tony's Creole seasoning and add some obay seasoning as well mmmmm good!

3 tablespoons unsalted butter

1 large onion, finely chopped

1 green bell pepper, finely chopped

3 stalks celery, finely chopped

4 cloves garlic, minced

1/4 cup all-purpose flour

3 cups shrimp stock or chicken stock

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

Salt and pepper to taste

1/2 cup green onions, chopped

2 tablespoons fresh parsley, chopped

Directions:

Season the shrimp with 1 tablespoon of Creole seasoning.

In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.

Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.

Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.

Reduce heat to low and simmer for 15 minutes.

Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.

Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.

This recipe been around since my grandmas time 100's of years

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 4 servings

-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Cajun Dave's Famous Authentic Cajun Homemade Recipes

Cajun Dave's Famous Authentic Chicken File (pronounced "fee lay") Gumbo

If I can make gumbo, anyone can!!!
Now here's the secret of how we do it!!!

1st To make Roux (cajun dave's authentic gumbo mix)
On low heat in a skillet, (I prefer to use an iron skillet) brown white flour, keep stirring dry flour until good and brown. The darker the better! Over low heat stir with metal untensil. I like to use a metal spatula. Once good and brown, roux is ready for use and proceed to next steps. (If you make too much Roux, thats ok! Save the rest of dry Roux in bag or jar for next time you want to make gumbo!) Keep saved Roux dry, and in a dry area! (2 cups of Roux should be enough to make a pot of gumbo to feed 7 to 10 hungry Cajun Dave fans!!!!)
Get an average size pot that would feed 7 to 10 Cajun Dave fans and a separate pot in which to boil the chicken.
Use any kind of seafood or meat, but lets use chicken for starters because it's inexpensive and tasty.

Ingredients:

One (1) chicken (cut up). Boiled well in 1/2 gallon water.
One (1) clove of garlic or tablespoon of garlic powder (Not required if you use Cajun Dave's Famous Authentic Gumbo Mix because the garlic is in the mix).
One (1) to two (2) onions, chopped.
One (1) large bell pepper, chopped.
Two (2) green onions, chopped (optional).
Four (4) bay leaves, cracked to let the flavor out.
One (1) celery stalk, chopped (optional).
One (1) zuchinni, chopped (optional).
One (1) lb okra, sliced (optional, but I use it).
One (1) lb smoked sausage, sliced (You must use this!).
One (1/2) cup vegetable oil (optional. I prefer to use the hot chicken stock to keep it from being too greasy and butter).
File (Optional, but a must for chicken gumbo. (Not required if you use Cajun Dave's Famous Authentic Gumbo Mix because the file is in the mix).
Four (4) tablespoons parsley (fresh preferred).
Cajun spice or cayenne pepper (optional, but a must if you want it HOT!).
One (1) can of beer (optional).
5 to big tablespoons of butter or margerine (some people like to add canola or sunflower oil, me I like the butter.

To make seafood gumbo, add:

One (1) lb shrimp, boiled and peeled.
One (1) pt oysters,scallops (in season).
Blue crabs & crawfish to suite.

OK, now lets start!!!

Boil the chicken for 45 minutes in a separate pot (Get an average size pot for the gumbo and another pot in which to boil the chicken). Save the stock!.
Sprinkle "Cajun Dave's Famous Authentic Gumbo Mix" (roux) with at least 6 tablespoons of butter or margerine, in pot with the vegetable oil (optional) over medium heat. If it clumps that's OK. Slowly add chicken stock to make a pasty, mocha colored mix.
Add all the vegetables and the rest of the stock (If too thick, add a little more water).
Add sausage, bay leaves, spices, parsley and chicken (Debone if you prefer no bones in your gumbo). me? I like to cook it with the bones! (Makes it more flavorful!)
Bring to boil again and salt to taste.
Reduce heat and simmer for 45 minutes to an hour, stirring occasionally (The longer the better, but don't burn it!).
Serve over rice with potato salad as a side dish (Traditional Cajuns put the potato salad in the gumbo calling it, "Gumbo with floating potato salad", however, I like mine served separately). Sprinkle with 1/2 teaspoon file' (optional) when served.
Sprinkle with Louisiana Hot Sauce or Tabasco Sauce if you like it HOT (optional)!!

If adding seafood (optional) -

Bring to a full boil again.
Add seafood and cook for three (3) minutes or until seafood is done.

And there you have it! Enough gumbo to feed 7 to 10 Cajun Dave fans in less than an hour.

Aeeeeeeee!!!

Note:

Keep leftovers refrigerated!!! You can also freeze gumbo for much later use. Gumbo is a dish that will taste even better the next day!!! For next day leftovers, just skim the fat off the top and reheat (Or microwave for about three (3) minutes).

As the Cajuns say, "Sa say bon!!! (It's good!!!)".

-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Cajun Free Ka Say Potat (Potato Stew) Recipe

Average size pot feeds 7 to 10 folks

Ingredients:

Eight (8) to ten (10) white potatoes sliced in chunks with or without skins (I prefer the skins on).
One-half (1/2) gallon water.
One (1) to two (2) onions, chopped.
Two (2) tablespoons garlic powder, or two (2) cloves of garlic, chopped.
Four (4) bay leaves (optional).
Three (3) tablespoons parsley.
Cajun spice (optional), or salt & pepper to taste.
One (1) lb smoked sausage, sliced.
One (1) cup milk (Whole or non-fat for a creamier stew).

Bring water and potatoes to a boil; add sausage, vegetables, herbs & spices and milk. Bring to a boil again. Reduce heat and simmer, stirring occasionally, for one (1) hour.

That's it!!! Serve over rice or by itself. Sprinkle with Louisiana Hot Sauce or Tabasco if you like it HOT!!!

---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Here's some of Chuck Taggart links, check them out may sha dey good!!! Alligator Sauce Piquante">
Barbecue Shrimp
One more!!!

Heres some good ole crawfish boil seasoning, then I will lastly give you the recipe, to boil the crawfish!!!,seafood etc.

Crawfish, Shrimp and Crab Boil

Or, as we always called it, just "Zatarain's" (pronounced ZAT-uh-rans), after the most popular local brand of crab boil. It's a packet of spices that you just throw into the water in which you boil your seafood, and makes it spicy-yummy-wonderful. Just make sure you don't get it near your face and inhale, or you'll be sneezing uncontrollably for several minutes!

It's now widely available in the United States, but not elsewhere in the world. If you live in an area where it's not available, make your own, and have Louisiana-style boiled shrimp, crabs or crawfish anytime. Works well with any kind of shellfish (I'd love to try boiling langoustines in this elixir sometime!).

Ingredients:

4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste

Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'=E9pices. Add salt and cayenne or hot sauce to taste.

When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add shellfish and cook until done, depending on what you're using.

Yield: Enough crab boil seasoning for 5 pounds of seafood.

-------------------------------------------------------------------------

Heres a crawfish boiling method!!!!

Crawfish boils are common in this part of the country and generally are held for groups of 8 to 20 people. Plan on 4 to 5 lbs of crawfish per person.

For a typical crawfish boil using a 40 lb sack of crawfish, a recipe might be: (The name brand Zatarain's is strongly recommended for the seafood boil)

Let the live crawfish purge themselves in cool salty water. Rinse and drain thoroughly before cooking. It's best to purge them in a large container at least two times before boiling.

In a 12 gal(or larger) pot, which has a wire basket insert, put 6 gal( or half filled with) water and bring to a boil and add the following: (A 12 gal pot will hold about 25 - 30 lbs of crawfish)

For seasonings:

3 boxes of salt
16 oz.'s of Zatarain's liquid crab boil (If you want spicy try 20 to 24 ozs.)
1 large bottle (12 to 16 oz) of LA hot sauce
12 lemons, halved
6 oz (ground)red pepper
1/4 to 1/2 lb whole garlic

For consumption:

5 - 8 lbs new small potatoes
5 lbs onions (whole)
2 lbs carrots (whole) (put carrots in a small onion sack and tie closed before boiling)

Boil the above for 15 minutes (Keep water at a very slow boil, turning up heat to high only several minutes before adding crawfish so as to have a good rolling boil when crawfish are added.)

Drain the live,purged crawfish thoroughly. Add crawfish and bring to a boil as rapidly as possible

Boil for 5 to 8 minutes then turn fire as low as possible. If it takes longer than 10 minutes for the water to begin to boil after adding crawfish, then do not let the total time of crawfish in the water exceed 40 minutes)

Let the crawfish and vegatables soak while stirring the pot often during the next 20 minute period

During the last 10 to 15 minutes of cooking (soaking) time, add one dozen ear of corn and 1 lb. of whole mushrooms (place mushrooms in an onion sack and tie closed before placing in water) and let soak in water.

Remove crawfish and veggies, and let drain for a few minutes

Spread crawfish and veggies out over a newspaper-covered table

Now sit back, pop a few tops and suck a few heads

-------------------------------------------------------------------------

If you are to boil more crawfish (and approximately the same amount as in the first batch), of course you should use the same boiling water and add 1/2 to 1 box of salt and 1/2 the amounts listed for all other seasonings. All vegetables should be cooked in the first batch, with the exception of corn.

Wow, this should keep ya' busy for a while!!!