Cajun Archives - The FrangloSaxon Cooks

Shrimp Boulettes

April 9, 2021 by Carine Clary 2 Comments

What happens when you combine a little potato, a lot of shrimp, and spices, cover it with saltine cracker crumbs and do a quick fry? Shrimp Boulettes.

It’s a close cousin to my Vietnamese Shrimp Toast, with the cracker crumbs subbing for the toast. and it’s just as delicious although with a completely different flavor profile dominated by thyme, paprika, and parsley among others.

Traditional Boulette Recipe Fails

In doing research on the recipes of others I came across a common complaint and cause of failure. That was consistency. If it’s too loose the boulette will fall apart in the oil and you don’t want that. The problem arises because many of these recipes call for “one boiled russet potato.” and this can be the size of a tennis ball or the prize winner at the Iowa state fair. So my MO is to buy a medium-sized potato, boil it, mash it and use half a cup. If your final mixture is too stiff add a tablespoon or so but be careful not to add in too much. You should be able to roll a ball in your hand easily.

The Prep

To start at the start peel two pounds of any sized shrimp; peel, boil and mash your potato, add both to a food processor along with the egg and the herbs, spices, and lemon (or lime) juice. Pulse a few times then put into a bowl and fold in the chopped bell pepper, onion, and chili. Now put your shrimp boulette mixture in the freezer for 10 to 15 minutes to firm up.

The breading

While firming is happening, crush the saltines. You may do this by squashing the sleeve with your hands or in a food processor, or you can use panko. Do not use the fine-ground Progresso-style bread crumbs. They’re too fine and have a slightly sweet taste.

Frying

Next heat the oil to 350. If you don’t have a thermometer just stick a chopstick or spoon in the oil. If bubbles form around the edge it’s good. Form balls, roll them in the cracker crumbs and drop in the oil. I like to flatten them a little bit but golf ball size & shape is traditional if that’s how you like them. Cook till brown about a minute per side.

After frying lay on a wire rack to cool as that will keep both sides crisp. You’re unlikely to have leftovers but if you do they can be frozen and reheated (also on a rack). But here’s another tip – you probably won’t have any leftovers…

And that’s it! I like a squirt of citrus over the finished product and pickles and veg to go with. You can even dip in some tartar sauce if you like.

So dig in and enjoy!

5.0 from 1 reviews

Shrimp Boulettes

Author: Carine Clary

Cuisine: Cajun

Ingredients

2 lbs shrimp, peeled
½ cup mashed potatoes
1 egg*
2 tablespoons parsley, chopped
½ tsp. ground thyme
1 tsp. paprika
¼ tsp. nutmeg
1 tablespoon lemon juice
1½ tsp. salt
½ tsp. black pepper
½ tsp. baking powder
1 cup red bell pepper, finely diced
1 cup onion, finely diced
1 tablespoon serrano chili, very finely diced
finely crushed saltine crackers, two sleeves**

Instructions

In a food processor combine raw shrimp, potato, parsley, thyme, paprika, lemon juice, egg, salt, pepper, and baking powder. Pulse several times but not too much. Little pieces of shrimp should still be visible.
Fold in onion, bell pepper, and serrano chili.
Put the mixture in the freezer for ten minutes or so to firm up then spoon out & roll into balls in the palm of your hands.
Roll in cracker crumbs then slightly flatten with your hand.
Fry in vegetable oil at 350 degrees or when bubbles form around the edges of a spoon or chopstick you've inserted into the oil.
Cook on both sides until brown.

Notes

*If you halve the recipe beat the egg and only add half.
**or dried French bread crumbs or panko

Cajun Potato Andouille Soup

February 13, 2021 by Carine Clary 4 Comments

Try adding a whole new recipe category called ‘Polar Vortex Specials’ to include this Cajun Potato Andouille soup because it’s that perfect for this weather. It’s meat and potatoes in liquid form so let’s get started.

Scratch that. Before we get started we need to make clear what this is not. It is not the potato soup made with a roux and milk base as some are and which tastes gummy and floury to me. This version gets its heft from the potatoes and a little cream and is more flavorful due to the chicken stock base.

The Prep

So let’s get started slicing and chopping everything. Andouille into rounds about a quarter-inch thick and veg into diced. The twelve ounces called for here is how it’s typically packaged as you see below but you can add more or less as you please.

Slice up the sausage and brown it, then scoop it out and set aside. Keep in mind that some brands are fattier than others so if your sausage renders a lot of fat pour some off when you finish browning. You want to end up with about two tablespoons to sweat the veg in. The sausage I used here rendered about a tablespoon so I needed to add another tablespoon of the olive oil to do the vegetables. Eyeball it and act accordingly.

For the veg here I used leeks because they were on sale at the groceria (and taste great) but usually I use green onions. Either works fine.

Once in the pot stir and sweat for about five then add the sausage, bay leaf, diced potato (which I forgot to photograph, but you know what that looks like), and broth; cover and let bubble away till the potatoes are soft.

As for the chicken broth you have options. Use your favorite canned version (good), make four cups out of a premade reduction like Better than Bouillon (really good), or your own homemade (best). What you see below is some stock I cooked to an almost gelatinous state a couple of months ago that was hanging in the freezer so that’s what I used.

When the potatoes cook completely take a potato masher or a fork and gently crush. What you’re aiming for is thickening. Some of the potatoes will already have dissolved into the broth so you just want to enhance that some while still retaining chunks of potato. Add the cream at the end. And note to those who don’t tolerate dairy – it’s good without cream so skip it if you can’t digest it.

Top with the diced red pepper or some diced Fresno chili, the tops of the green onions (or minced chives), and serve up.

You’re welcome! Now eat up and try to keep warm.

Cajun Potato Andouille Soup

Author: Carine Clary

Cuisine: Cajun

Ingredients

12 oz. Cajun-style andouille, sliced into quarter inch rounds
2 Tablespoons olive oil (or other vegetable oil)
1 bunch scallions, whites and greens separated and sliced (or white part of leeks)
1 cup celery, diced
1 cup red bell peppers, diced
1 tablespoon paprika (or Cajun seasoning)
1 tablespoon fresh garlic, minced
½ tsp. red pepper flakes (or cayenne pepper)
1 bay leaf
4 cups chicken broth
1 ½ lb. potatoes, cubed (russet or yukon gold)
⅓ cup heavy cream
Salt & black pepper to taste
Optional Fresno chili and chives for garnish

Instructions

Brown andouille in oil in a pot over medium-high heat, transfer to a plate and drain all but 2 tablespoons of drippings. If there isn't that much oil left add some olive oil to make 2 tablespoons.
Add scallion whites, celery, bell pepper, paprika, and garlic; reduce heat to medium, partially cover, and sweat until vegetables soften, about 5 minutes.
Stir in broth, potatoes, andouille, bay leaf & bring soup to a boil. Reduce heat and simmer until potatoes are fork-tender, about 15 minutes. Coarsely crush potatoes with a potato masher, then stir in cream and scallion greens, season soup with salt & black pepper if needed and garnish with diced red pepper and chives.

Cajun Meatballs & Spaghetti

April 20, 2020 by Carine Clary 3 Comments

Sometimes you’re hungry for homemade but your busy day got in the way. Not to worry. These meatballs are easy to make but even easier to make ahead, freeze, and warm up on no notice. And while we’re being lazy reach for the pantry and cover that pasta with a jarred sauce. Not just any sauce but something good like Rao’s Marinara or you can go local with Mandina’s Red Gravy that they have at Dorignac’s.

The absolute key to good meatballs or meatloaf is the addition of something called a ‘panade.’ It can be bread crumbs, panko, or shredded stale french bread, but what is does is render the meat moist and fork tender. These meatballs will yield to moderate pressure and you won’t have a dense golf ball flying off your plate when you cut into it. And this particular recipe gives you the option of making the panade out of rice which gives it a bit of a boudin feel. (That said, I prefer the french bread option.)

Once the veg is sauteed, softened up and cooled down put everything into the bowl and mix lightly with your hands. Let it all squash through your fingers a time or two and roll into balls or ideally use a scoop. After you’ve done this you are ready to cook the meatballs and you have two options. The best meatballs will always have a bit of a sear on them and you can achieve that in a pan on your stove top or on a cookie sheet in a hot oven. Guess which one I use? Yeah, the easy one. A cookie sheet and a hot oven will render a perfectly good sear on your meat and you can walk away while they cook.

In the written recipe I’ve specified a premixed seasoning since it’s well….easy. But when I made this for the posting I was out and as you can see I crafted my very own mixture (salt, pepper, thyme, paprika and God knows what else) which you can do too.

As for meat ball size I think medium is most versatile so I use a medium cookie scoop for a medium meat ball. If you don’t have one of these grease up your hands and start rolling always remembering not to overwork the meat. And if you’re using a scoop don’t try to smooth the craggy edges of the balls since they’ll brown up nicely and add some crunch.

Finally, you need to heat up whatever sauce you’re using and let the meatballs simmer in it for a few then plate up and serve. As you can see this is photographed with both spaghetti and linguine so be creative with your noodle choices. Top it with some grated cheese and dish up!

Cajun Meatballs & Spaghetti

Author: Carine Clary

Cuisine: Cajun

Ingredients

For the meatballs:
1 tablespoon olive oil
¼ cup diced onion (or shallots)
¼ cup diced celery
¼ cup diced green or red bell pepper
1 clove garlic, minced
½ lb. ground chuck
½ lb. ground pork
1 cup bread crumbs (or precooked white rice)
1 large egg, lightly beaten
1 tablespoon Cajun seasoning*
For the sauce:
1 15.5 oz. jar of Marinara
For the Pasta:
1 lb. cooked to package directions

Instructions

Heat oil in skillet over medium heat. Add onion, celery, bell pepper and garlic. Cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables to large bowl; let cool 5 minutes.
Preheat oven to 400°F. Combine Ground Beef, pork, vegetables, breadcrumbs, egg and seasoning in large bowl, mixing lightly but thoroughly. Shape into 24 (1-1/2 inch) meatballs. Don't over work the meat. Just lightly mix all together.
Place meatballs on broiler pan that has been sprayed with nonstick cooking spray. Bake in 400°F oven 16 to 19 minutes until well browned.
Cook the pasta according to package directions & drain.
Warm up the sauce, add the meat balls, then combine with the pasta. Top with Pecorino cheese or Parmesan and serve.

Notes

*Seasoning can be Paul Prudhomme's Meat Magic or Tony Chachere's Creole Seasoning. Whatever you really like.

If you plan to freeze these there are two options. Freezing them raw or after cooking. To maximize speed and convenience I cook them all when I make them then thaw & drop in the sauce as it's heating.

Andouille Stuffed Pumpkin

October 26, 2018 by Carine Clary Leave a Comment

Hog butchering and pumpkin picking both happen in autumn and what better way to celebrate great ingredients than combining them in an andouille stuffed pumpkin.

I’ve made this every fall for years and have tried all kinds of stuffings but these are the ingredients that seem to accent the pumpkin with true Louisiana flavors.

No set measurements

And there are only ingredients – no measurements – since the amount of the stuffing will depend on the size of the pumpkin. So the first order of the day is to get a compact little pumpkin, in this case about three pounds, which should yield approximately four slices and then some tart fall apples and herbs for the stuffing.

How to stuff it

The first order of business is to cut a hole in the top big enough to extract the seeds and attached strings. And don’t toss the seeds. You can save and toast them for snacking.

Now slice the andouille into rounds and saute till they start to color up. Remove and blot the rendered fat. Then cut them into quarters and dump them into a big bowl and add to taste celery, garlic, bell pepper, and onion that has been sauteed in some butter. When you’re dicing the celery use the leaves if you have them since they are packed with flavor. Next add the croutons, diced apple, and the thyme and finally some salt, pepper, a dash of cayenne, and a little grated nutmeg to the heavy cream and pour it into the pumpkin till it comes up almost to the top. You want to leave some space up there since the croutons will expand a bit in cooking.

The amounts of onion, celery, and garlic vary according to the size of the pumpkin, but for this three-pounder, I used about a heaping tablespoon of each.

Put it in a 350-degree oven and started checking it at the hour and a half mark. Depending on how firm you like the pumpkin you might want to remove it then or let it go another thirty minutes or so. Just keep checking by lightly pressing the outside or by seeing if you can pierce it with a fork.

Cut it and serve

If you’re serving it by itself you might want to put it in a bowl as I did below and attack it with a spoon. It keeps all the delicious stuffing on top preventing your less health-conscious family members from noticing that they’re eating something that’s really good for them!

The last piece….R.I.P…..(and you can see some of the toasted pumpkin seeds made a nice garnish for the leftovers.)

To complete your meal

Something light like a salad is perfect, so try Perfection Salad.

Andouille Stuffed Pumpkin

Author: Carine Clary

Cuisine: Cajun

Ingredients

1 Pumpkin
Andouille (or another sausage of your choice) sliced into rounds
Onion or Scallions, finely diced
Garlic, finely diced
Celery, finely diced
Bell Pepper, finely diced
Croutons (or cubed herb stuffing)
Tart Apple, peeled & diced
Thyme
Heavy Cream
Nutmeg
Cayenne

Instructions

Preheat oven to 350.
Cut a hole in the top of the pumpkin and remove the stem. Cut the strings off the bottom of the stem end and set them aside.
Using a serving spoon, thoroughly scrape out the insides and then add some salt & pepper.
Finely dice the onion, garlic, bell pepper, and celery and saute in a little butter or oil until slightly softened about 2 or 3 minutes.
Put in a bowl and add the croutons, diced peeled apple, and thyme.
Saute the sliced rounds of andouille until lightly brown, remove, blot grease, and cut up. Add to the bowl with the other ingredients and give it a good stir.
Spoon it into the pumpkin's cavity leaving a little space at the top.
Add some nutmeg, cayenne, and salt to the heavy cream and pour it into the pumpkin. The cream can be a little below the top since it will bubble up while cooking.
Place the stuffed pumpkin in a greased or parchment-lined pan, put the stem end back on top, and cook till the pumpkin is soft, about an hour and a half.

Notes

A good alternative to the sausage rounds is to use loose sausage or remove the sausage from its casing, crumble it and saute.
Use croutons made from dense bread that has been well toasted, Pepperidge Farm loose or cubed stuffing is good. If you're using your homemade croutons don't use ones made from a soft white or egg bread as they will go slimy on you.
An alternative filling would be substituting slightly undercooked rice for the croutons.
You can use fresh or dried thyme just remember that it's powerful so don't use too much.
If you decide to use the seeds you'll notice that they're covered with slimy strings. To destring and deslime them just rinse them in a pan then dump them in a salad spinner and they will be ready to toast in a pan on the stove or in the oven.