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Cajun Cookoff Menu Ideas
Posted on 9/23/21 at 11:03 am
Posted on 9/23/21 at 11:03 am
I'm cooking in a cajun cookoff for a fundraiser in Oklahoma next week and am looking for some ideas to set our team apart from everyone else. There will be some other Louisiana transplants there cooking so it's not like it'll be an easy win.
There are no menu limitations. We've heard there are always jambalayas and boudin, and sometimes a pastalaya or gumbo cooked. We are doing a big pastalaya, some boudin, probably frying some beignets, and I'm thinking about doing chargrilled oysters as the kicker to set us apart. Looking for advice / feedback on the oysters and some other ideas.
There are no menu limitations. We've heard there are always jambalayas and boudin, and sometimes a pastalaya or gumbo cooked. We are doing a big pastalaya, some boudin, probably frying some beignets, and I'm thinking about doing chargrilled oysters as the kicker to set us apart. Looking for advice / feedback on the oysters and some other ideas.
15
Posted on 9/23/21 at 11:11 am to Ragnar
I posted this in 2018 on how I do bulk chargrilled oysters.
Hope it helps.
Butter ingredients:
8 - sticks of unsalted butter, at room temperature.
1 - tablespoon of Paul P’s Unsalted Seasoning Mix
2 - teaspoons salt.
2 - teaspoons freshly ground black pepper
½ - teaspoon white pepper
½ - cup freshly minced Italian parsley leaves.
1 - cup freshly minced garlic
3 - ounces freshly squeezed lemon juice
Topping:
2 - cups freshly grated Romano cheese
2 - cups freshly grated Parmesan cheese
I soften butter week of and mix all ingredients together in kitchenaid mixer. Lay it in wax paper and make a tube of it so it looks like a rolling pin. Stick back in fridge till day of.
Day of:
Shuck oysters and put in pan with ice underneath. You can stack your pans and keep in ice chest.
When ready to grill I slice the butter roll about 1/4 inch slices and place 1 slice on each oysters. Then place oysters onto grill. Prevents me from dealing with spooning butter onto a hot arse grill.
After a minute or 2 I sprinkle the cheese onto them. When everything bubbly I take them off. Add a little melted butter mixture to any that might have turned sideways and appear dry.
Serve with french bread.
My butter mixture is from memory because I am at work but I am pretty sure thats everything.
Hope it helps.
Butter ingredients:
8 - sticks of unsalted butter, at room temperature.
1 - tablespoon of Paul P’s Unsalted Seasoning Mix
2 - teaspoons salt.
2 - teaspoons freshly ground black pepper
½ - teaspoon white pepper
½ - cup freshly minced Italian parsley leaves.
1 - cup freshly minced garlic
3 - ounces freshly squeezed lemon juice
Topping:
2 - cups freshly grated Romano cheese
2 - cups freshly grated Parmesan cheese
I soften butter week of and mix all ingredients together in kitchenaid mixer. Lay it in wax paper and make a tube of it so it looks like a rolling pin. Stick back in fridge till day of.
Day of:
Shuck oysters and put in pan with ice underneath. You can stack your pans and keep in ice chest.
When ready to grill I slice the butter roll about 1/4 inch slices and place 1 slice on each oysters. Then place oysters onto grill. Prevents me from dealing with spooning butter onto a hot arse grill.
After a minute or 2 I sprinkle the cheese onto them. When everything bubbly I take them off. Add a little melted butter mixture to any that might have turned sideways and appear dry.
Serve with french bread.
My butter mixture is from memory because I am at work but I am pretty sure thats everything.
Posted on 9/23/21 at 11:38 am to Ragnar
How "cajun" does it need to be?
Oysters en Brochette are great and will be different but it isn't cajun.
Oyster dressing is another option and I would consider it to be more cajun.
Oysters en Brochette are great and will be different but it isn't cajun.
Oyster dressing is another option and I would consider it to be more cajun.
Posted on 9/23/21 at 11:38 am to Ragnar
Catfish couvillion
Posted on 9/23/21 at 11:41 am to Ragnar
Turtle or gator sauce piquant
Posted on 9/23/21 at 11:45 am to Ragnar
Chicken Sauce Piquante would be great for this.
Posted on 9/23/21 at 11:56 am to Ragnar
As you said, you need to set yourself apart and that means something that sounds different. I would cook a blackened alligator etouffee. Make a damn good etouffee sauce maybe with some shrimp base to give it flavor. Then blacken some alligator and drop it in the stew. I might even add some diced andouille as well.
Posted on 9/23/21 at 12:02 pm to Righteous Dude
quote:
Chicken Sauce Piquante would be great for this.
One of my top Cajun dishes.
Grits and Grillades is another option. Maque Choux. Crawfish Cornbread. Any sort of stew.. Shrimp Stew is a good one. Crawfish Fettuccine. Au Gratin.
Posted on 9/23/21 at 12:40 pm to Ragnar
quote:
There are no menu limitations. We've heard there are always jambalayas and boudin, and sometimes a pastalaya or gumbo cooked. We are doing a big pastalaya, some boudin, probably frying some beignets, and I'm thinking about doing chargrilled oysters as the kicker to set us apart. Looking for advice / feedback on the oysters and some other ideas.
I would do any of the below suggested by LL before the things you've selected which will not stand out.
quote:
quote: Chicken Sauce Piquante would be great for this. One of my top Cajun dishes. Grits and Grillades is another option. Maque Choux. Crawfish Cornbread. Any sort of stew.. Shrimp Stew is a good one. Crawfish Fettuccine. Au Gratin.
If folks do boudin, then do boudin balls, unless they do those as well.
Cracklins.
I love chargrilled oysters, but I don't see them as Cajun.
Posted on 9/23/21 at 1:23 pm to Ragnar
Thanks for all the suggestions. I'd love to do a sauce piquant or etoufee or something like that bc those are my favorite cajun dishes but we'll basically be cooking from a tailgate setup so I'm trying to keep it somewhat simple. Should've mentioned that originally. It's not a super serious competition (more for a good cause) I'd just love to win being from Louisiana. And it doesn't have to be technically cajun, really just Louisiana food.
Brisket, how many oysters does that butter mixture usually cover?
Brisket, how many oysters does that butter mixture usually cover?
Posted on 9/23/21 at 1:35 pm to Ragnar
quote:
I'd love to do a sauce piquant or etoufee or something like that bc those are my favorite cajun dishes but we'll basically be cooking from a tailgate setup so I'm trying to keep it somewhat simple.
I cooked sauce piquants in a giant cast iron pot for LSU tailgates for years.
Posted on 9/23/21 at 2:12 pm to Ragnar
Chicken fricassee
Posted on 9/23/21 at 3:28 pm to Ragnar
Recently did an app for the lagniappe category at hogs.
Cajun hickory bacon tempura fried with a honey wasabi drizzle.
Boudoin egg rolls - never made any but they’re delicious.
Cajun hickory bacon tempura fried with a honey wasabi drizzle.
Boudoin egg rolls - never made any but they’re delicious.
This post was edited on 9/23/21 at 3:31 pm
Posted on 9/23/21 at 3:50 pm to Ragnar
gateau de sirop
Posted on 9/23/21 at 4:40 pm to Ragnar
A savory seafood/alligator cheese cake.
Stuffed pistolettes
Crawfish bisque
Rice dressing
Suckling pig
You can melt pralines with a teaspoon or so of milk in the microwave. Drizzle some pecan praline over your beignets.
Stuffed pistolettes
Crawfish bisque
Rice dressing
Suckling pig
You can melt pralines with a teaspoon or so of milk in the microwave. Drizzle some pecan praline over your beignets.
Posted on 9/23/21 at 6:21 pm to Ragnar
Good luck! What’s the fundraiser?
Posted on 9/24/21 at 8:39 am to Ragnar
Dbl Post
This post was edited on 9/24/21 at 8:40 am
Posted on 9/24/21 at 8:39 am to Ragnar
Almost Jambalaya pepperjack Po-Boys or burritos, we do them for Rugby and they are always a hit.
Make a jambalaya and just before you add your stock and rice, stop. Serve that on poboy bread or with pepper jack cheese, kinda like a philly cheese steak or wrap them in a burrito.
Make a jambalaya and just before you add your stock and rice, stop. Serve that on poboy bread or with pepper jack cheese, kinda like a philly cheese steak or wrap them in a burrito.
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