Pistolettes: Take a soft, fresh French bread roll, stuff it with succulent mixtures of spicy crawfish, shrimp, or Cajun beef; cheese, and spices; deep-fry it to a delicate, crispy golden and you have a pistolette, a rich Cajun treat that deserves to be much better known, and the Pearland Crawfish Festival is doing its part to spread the word!
Crawfish Étouffée: The French word “étouffer” means “to smother” and here a fluffly rice base is liberally smothered with crawfish in a rich roux, the Cajun “holy trinity” of onions, green peppers, and celery, and spice mixes that are the closely guarded secrets of our cooks.
Gumbo: Chefs and historians may argue whether this dish came from West Africa, or was a variation of French bouillabaisse, or if the name comes from the Bantu word for okra or the Choctaw word for filé, or ground sassafrass – Cajuns know to mix it all together and make a great dish. A thick soup of chicken or sausage, shrimp or crawfish, thickened with filé or okra or roux or any combination, served plain or over rice, gumbo is one of the great Cajun dishes.
Red Beans & Rice and Andouille Sausage: Rich red beans and hot, smoked andouille sausage served over fluffy white rice.
Boudin: The famous Louisiana sausage is a mixture of savoury, pork, rice, and Cajun spices.
Jambalaya: Creole jambalaya (with tomatoes) and Cajun jambalaya (without tomatoes) are a meat and seafood stew, starting with the Cajun “holy trinity” of onions, green peppers, and celery and with the riced cooked in, instead of serving as a bed. Spicy and taking its flavor from the choice of meat or seafood, jambalaya is a classic example of Cajun variety.
Fried Alligator: Alligator is the King of the Cajun swamps and serious Cajun eating. A meaty texture with a fine seafood flavor, fried with a crispy, spicy, golden batter.
New Orleans Crab Cakes: The blue crab is a Gulf Coast staple, and these spicy Cajun cakes will make you forget Maryland.
Blackened Grouper: Blacked fish was created by renowned New Orleans Chef Paul Prudhome and swept the nation.
Louisiana Lobster Puff: Pastry filled with rich lobster meat and spicy, creamy sauce.
Boudin Balls: The classic savoury pork and rice sausage, but instead of stuffed in casings, battered and deep fried.