There is a lot to relish inwards the Lake Charles, Louisiana area: history, nature, in addition to risk only for those who are interested inwards a neat nutrient goal zip rivals Southwest Louisiana known for Cajun in addition to Creole specialties. The Cajuns descended from the Nova Scotia French who settled along the waterways in addition to bayous. Creoles are of French in addition to European lineage who were to a greater extent than aristocratic in addition to settled inwards the cities. Both had their ain distinct recipes only over the years the Africans, Spanish, in addition to Native Americans added their ain flavors to the cuisine.
Travel the Boudin Trail
What is boudin? It is Cajun-style sausage and, no kidding, boudin is thence pop that it has its ain dedicated trail that leads from i boudin maker to another. It is considered the signature dish of Southwest Louisiana in addition to tin sack live enjoyed at whatever repast or every bit a snack. Boudin was made of the leftover parts of the hog. Cajun families used everything from the “rooter to the tooter.” Today boudin is unremarkably made amongst solid soil pork, liver, rice, parsley, onions, salt, dark pepper, ruby pepper, in addition to other seasonings - steamed or smoked. Each boudin maker uses their subway scheme household unit of measurement recipe. Some fifty-fifty create their ain exceptional boudin yesteryear using shrimp, crawfish in addition to alligator.
Mike Hollier, the possessor of Hollier’s Cajun Kitchen, said they brand over 10,000 pounds a month. Hollier includes liver inwards his boudin because that is the Cajun means only he uses alone a lilliputian liver thence every bit non to overpower the taste. “It’s a expert means to become kids to consume liver,” he quipped. He also makes crawfish boudin when they are inwards season. At nearby B&O Kitchen Jeff Cortina is educational activity the quaternary generation, his son, how to brand his household unit of measurement boudin recipe. Cortina’s boudin is splendid only ignoring tradition he does non include liver. He makes nigh 200 lbs a solar daytime along amongst cracklin,’ deep-fried pork fatty amongst a minor sum of the peel attached. It is some other neat Cajun treat. Jeff said, “Timing when boiling the cracklin’ inwards the stone oil is critical. There is a two-minute window betwixt success in addition to failure.” The Boudin Trail has 29 stops – that’s a lot of boudin sampling.
Gumbo, alligator in addition to more
The i dish most associated amongst the Cajun civilization is gumbo, the official dish of the Louisiana. Seafood Palace inwards Lake Charles is reputed to accept the best gumbo. But dissimilar the boudin makers, Seafood Palace is willing to percentage their winning recipe. Their gumbo tin sack also live made amongst chicken or beef only it is non their alone culinary please – essay their boudin balls, frog legs, in addition to fried gator.
Gumbo ala Seafood Palace
1 1/2 cups of Roux 2 cups of onion1 loving cup of dark-green onionssalt, dark in addition to ruby pepper to taste1 pound of lump crab meat3 pounds of raw shrimp2 pints of raw oysters, if desiredFill a stock pot 3/4 total of water. Bring to a boil in addition to tardily add together the roux until dissolved. Add seasoning, onion in addition to dark-green onions. Let boil nigh an hour, making certain to banking firm lucifer the degree of water, add together to a greater extent than if needed. Add shrimp in addition to crab meat, simmer nigh twenty minutes. If adding oysters, laid upward nigh 10-15 minutes longer. Serve amongst rice in addition to enjoy. Yummy!
For the Gourmand
Looking for a white-table-cloth dining delight? Head to La Truffe Sauvage for a world-class dinner served amongst vino from their large international collection. Try i of Chef Mohamed Chettouh specialties – Stuffed Pheasant Breast. He is gracious plenty to percentage his recipe.
Pheasant Breast Stuffed amongst Leek in addition to Fennel
2 whole pheasant iii pound each
1 loving cup julienne leek, blanched
1 loving cup julienne fennel, blanched
Salt pepper
Butcher string
For the natural jus
1 loving cup diced leek
1 loving cup diced carrot
1 loving cup diced celery
1 loving cup diced yellowish onion
1 bouquet garni (thyme, bay leaf, parsley stems)
1 teaspoon peppercorns
2 cups ruby wine
Parsnip Purée
1 pound parsnip, peeled in addition to diced
2 ounces unsalted butter
Salt in addition to white pepper.
Remove the breasts, amongst peel on to proceed it from drying out. Save the legs for some other use. Debone breasts. To brand natural au jus house carcass bones inwards minor pan, add together diced vegetables in addition to roast at 375°F until the bones are chocolate-brown in addition to vegetables caramelized. Transfer to a medium size sauce pan, encompass amongst water, add together the ruby wine, garni in addition to peppercorn, convey to boil thence simmer nigh an hour, skim the stock. Strain. Reduce strained stock to become to some half
cup. Season amongst tabular array salt in addition to pepper, proceed warm. To brand parsnip puree encompass amongst H2O in addition to boil until tender, strain, croak through a nutrient ricer, add together the butter in addition to salt, white pepper. Cover in addition to proceed warm. Place pheasant breasts on a apartment surface, encompass amongst plastic wrap, peel side down, flattened a lilliputian amongst a mallet. Remove the plastic, flavor amongst tabular array salt pepper, separate the blanched vegetables leek in addition to fennel betwixt the pheasant breasts, curlicue each i upward in addition to necktie amongst the butcher string. Put a tablespoon olive stone oil inwards a hot sauté pan, add together the stuffed thorax in addition to chocolate-brown all sides. Cook at 350 inwards the oven for twenty minutes. Do non overcook. Scoop i spoon of parsnip puree on serving plate amongst 2 slices of stuffed pheasant thorax in addition to a i tablespoon natural jus.
A Festival of Food
Any fourth dimension is a expert fourth dimension to savor the flavors of Lake Charles only the dedicated epicurean volition wish to attend Rouge et Blanc, Lake Charles’ premier nutrient in addition to vino termination held each twelvemonth inwards October. Enjoy such wonderful signature dishes every bit Deep Fried Bread Pudding from Sha Sha’s of Creole amongst a drinking glass of Chocovine Espresso vino from The Wine Group spell sitting inwards the shade of the alive oak inwards front end of the historic Town Hall.
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