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Anyone have any good cajun fusion recipes?
Posted on 5/20/15 at 8:46 am
Posted on 5/20/15 at 8:46 am
I really enjoy lots of ethnic cuisines like Indian, Arabic, Persian etc and was wondering how these cuisines might cross over to traditional Cajun dishes. I know John Besh does a Viet inspired shrimp creole with lemongrass. I think a curry crawfish ettoufe would work really well. Also Bamia Khorescht which is a Persian stew of stew meat, okra, tomato, tomato paste, onions, garlic, turmeric and lemon juice seems like it would be really good with fresh seafood. Anyone experimented with anything like this?
4
Posted on 5/20/15 at 8:55 am to mouton
Did a boudin samosa/spring roll of sorts once. Came out really well. Basically made a pork vindaloo and a biryani rice, combined the two, stuffed it into an egg roll wrapper and fried it. Served it with a mint/tamarind sauce
Posted on 5/20/15 at 9:07 am to BlackenedOut
quote:
Basically made a pork vindaloo and a biryani rice, combined the two, stuffed it into an egg roll wrapper and fried it.
That sounds awesome. Did you grind the pork and rice together?
I'm a complete sucker for vindaloo, how difficult was it to make the seasoning?
Posted on 5/20/15 at 9:10 am to Oenophile Brah
A light grind as I recall. Our Hogs chef did most of the work, let me see what he used for vindaloo seasoning, but I think it came out of a jar.
Posted on 5/20/15 at 9:20 am to BlackenedOut
quote:
Did a boudin samosa/spring roll of sorts once. Came out really well. Basically made a pork vindaloo and a biryani rice, combined the two, stuffed it into an egg roll wrapper and fried it. Served it with a mint/tamarind sauce
You know, I was initially going to laugh at the term "cajun fusion," but this sounds interesting.
Posted on 5/20/15 at 9:23 am to BlackenedOut
I was actually thinking of a samosa as well or maybe even stuffed grape leaves with boudin instead of rice.
Posted on 5/20/15 at 9:24 am to mouton
crawfish ceviche
Posted on 5/20/15 at 9:24 am to Mo Jeaux
I have done boudin stuffed chile releno topped with a creole sauce a couple of times.
Posted on 5/20/15 at 9:28 am to Rouge
quote:
crawfish ceviche
Wait what?!?
Edit: Obviously it didn't kill you.
This post was edited on 5/20/15 at 9:29 am
Posted on 5/20/15 at 9:29 am to Mo Jeaux
When you distill down the essence of boudin, its a stew with rice stuffed into a casing. Many other cuisines have stews with rice or pasta, etc... so its simply a matter of finding one you like and turning it into boudin. A casing can be anything.
Boudin, both in its traditional incarnation and as fusion, is incredibly adaptable.
Boudin, both in its traditional incarnation and as fusion, is incredibly adaptable.
Posted on 5/20/15 at 9:53 am to mouton
We make a cajun fried rice with corn, egg, shallots and smoked sausage. We asian inspire it with spices and what not. It is KILLER.
Posted on 5/21/15 at 12:39 pm to Gaston
Posted on 5/21/15 at 12:45 pm to mouton
I make a crawfish curry w/ mango chutney that's great. It's really Sue Spicer's recipe that I tweaked. You can probably find hers on the web.
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