As we are in the home of cajun catering we have been sampling a few of the local specialties:
- Cajun catfish/shrimp - floured with cajun spice and deep fried. Spicy and tends to mask the taste of the underlying food. Ditto minced alligator and boudin ( a local type of sausage meat with rice mixed in) Cajun is supposed to be fiercer and simpler than creole, and seems to be mostly cayenne pepper.
- Sausage and chicken gumbo - thick soup, fierce spice and the sausage also has louisiana spice in. Closest thing we've had to a madras in 2 years...
- Pan fried catfish/tilapia/shrimp - Still spiced with the cajun seasoning but not as overpowering. Catfish is pretty bland, but the tilapia is really nice and quite meaty for a small filet fish.
- Sausage and shrimp gumbo - thicker than before, more like a stew, with okra which goes to mush. Not as spicy as the chicken version and I'm not convinced.
- Fried alligator bites - quite meaty and again floured with spices. If it didn't say you would assume it was a tough chicken nugget.
- creole shrimp - subtle and a bit sweet for my taste
Haven't found a jambalaya yet, or had an etouffee, but we have another 3 weeks to go....and the crawfish season should start around the end of the month
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