When Cajuns move to Alaska – holiday food traditions across the miles:

When we were asked to submit a recipe to Live Breathe Alaska, we were afraid we wouldn’t fit the theme of the publication. Traditional Cajun and Southern cooks, we are deeply rooted in decadence and comfort foods. As it turns out, that’s just what many people are looking for this time of year, when celebrations bring us together to share love and the richness of life. Those things resonate with us, and they echo the core of who we are as Cajuns. Food is at the heart of everything we do. It’s how we celebrate, show love, express gratitude, move through grief, and connect as a community. It is easily one of the deepest taproots in a Cajun’s cultural family tree, and we are very proud of that fact. 

Today, we are honored and delighted to share with you a holiday favorite from our family’s celebration foods lineup – Seafood Boulettes & Smoky Bayou Remoulade. Ooooh, yeah! I’ll give you a moment to wipe the drool from the corner of your mouth. Don’t be shy about it; seafood anything is delicious! This set of recipes comes from our very own kitchen. It is our adaptation of the many variations tucked away in the recipe card boxes of our family’s cabinets in Acadiana and in tiny towns further south, lining the Gulf of Mexico coastline. Our boulettes and remoulade feature bold flavors, delightful crispiness, aromatic vegetables, and the lightness of a warm and delicate seafood bite. We hope you come to enjoy this traditional Cajun holiday food as much as we do, and while it may not fill you with a sense of home the way we experience it, we hope it makes its way into your kitchen as an annual holiday menu delight. 

Bon appetit and laissez les bon temps rouler!
(Good eating and let the good times roll!)

SEAFOOD BOULETTES & SMOKY BAYOU REMOULADE

SEAFOOD BOULETTES
(Designed as a recipe to feed a crowd, but you can half or quarter all ingredients to make a smaller batch.)
This is a highly customizable recipe, so be fearless in your manipulation of the ingredients and proportions. Go nuts, make something delicious, and discover all the wide-eyed, head back, food driven mmmmmm you can muster.

INGREDIENTS
For step 1: 

• 4 pounds fresh seafood*, shelled and cleaned 
  • Note: Seafood needs to be very cold when processing in Step 1 is completed, so you may want to prepare/clean your seafood and then re-chill it for a few hours.
• 4 medium yellow onions, chopped
• 2 medium green bell peppers, cleaned & chopped
• 4 ribs celery with leaves, strings removed, chopped
• 12 cloves garlic, crushed
• 4 Tbs Creole* or spicy brown, stone-ground prepared mustard
• 4 Tbs fresh squeezed lemon juice (not Real Lemon or any other substitute)
• 2-4 tsp Cajun/Creole seasoning, to taste* 
• 1/8 – 1/2 tsp Cayenne, to taste (optional)

For step 2: 

• 8 large eggs, beaten
• 4 Tbs Worcestershire
• 1/2 cup parsley, any variety, chopped
• Himalayan pink salt, fine – to taste
• Freshly ground peppercorn medley – to taste
• 3-4 cups plain breadcrumbs or smashed peeled & parboiled Russet potatoes, just enough to hold the mixture together

For step 3: 

• 6 cups all-purpose flour*
• Cajun/Creole seasoning, to taste*

For step 4:

• Oil for frying
• Flake or Kosher salt, for finishing
• Fresh lemons, quartered, for finishing
• Fresh parsley, chopped, for garnish
• Paprika, for garnish

MAKE IT
Step 1: Place all ingredients from Step 1 Ingredient list in a large food processor and mix until uniform in consistency. You may need to process this in several batches to avoid overloading your machine. 

Step 2: In a very large (read giant) non-reactive mixing bowl, combine ingredients from Step 2 Ingredient list and the processed seafood mixture. Using your hands or a strong wooden spoon, mix all ingredients to create one consistent mixture. (Pro Tip: using well-fitting kitchen/medical gloves and occasionally wetting your hands with ice cold water will help prevent the mixture from sticking too much to your hands. This tip will assist you in Step 2, below, as well.) 

Once all items are fully combined, cover and chill for at 3-4 hours to allow seafood to return to colder temperature for handling. 

Step 3: While your seafood chills, prepare your dredging mixture by combining ingredients from Step 3 Ingredient list. Whisk together to break down any lumps in flour and to incorporate seasoning. 

Remove seafood mixture from the fridge, glove up, prepare your ice water for hand dipping, and, using a small cookie scoop, dip out and roll your mixture into 1-inch balls. Dredge each one in your flour mixture and set on a chilled baking sheet in preparation for frying. (Pro Tip: use the wet/dry hand breading method to minimize messes.) 

Step 4: In a large, heavy cast iron pot or deep fryer, heat oil to between 350- and 375-degrees F. Use a high temperature safe digital thermometer for best results as you will want to ensure you have a consistent frying temperature throughout; otherwise, you may end up with undercooked, greasy, or overcooked boulettes. 

Fry your boulettes in batches until cooked through and golden brown on the outside; timing and internal temperature will vary based on your chosen protein. Carefully remove fried boulettes to a baking sheet lined with paper towels and, while hot, sprinkle with a little finishing salt.

SMOKY BAYOU REMOULADE
This is an aggressive, zesty sauce that can be used as a dip, decorative and tasty garnish, or even a sandwich spread. If you like it a little less aggressive in flavor, adjust the horseradish, add more mayonnaise, or back down on the mustard a bit. Try it with grilled chicken, boiled seafood, or as a dressing on a salad topped with boulettes and/or fried green tomatoes. Y-U-M!

INGREDIENTS

• 3 Tbs prepared horseradish
• 1/2 cup Creole or spicy brown, stone ground prepared mustard
• 2 Tbs fresh squeezed lemon juice (not Real Lemon or any other substitute)
• 2-3 cloves garlic, crushed
• 1 medium yellow (Spanish) onion, chopped
• 1 stalk celery, strings removed, chopped
• 1 handful celery leaves, minced, reserved
• 2 Tbs paprika
• 2 tsp smoked paprika
• 1/2 cup mild flavored salad oil
• 1/2 cup full fat prepared or homemade mayonnaise
• 2 Tbs Worcestershire
• 1/8 cup parsley, chopped
• Himalayan pink salt, fine – to taste
• Freshly ground peppercorn medley – to taste
• Cayenne, just a dash

MAKE IT
Combine all ingredients except minced celery leaves in blender or food processor and blend until smooth and consistent in color. Transfer to a bowl and whisk in minced celery leaves. Taste and adjust seasoning to your liking. Serve immediately or store in an airtight glass container for up to 10 days.

For best flavor: Transfer to a glass jar or container, seal tightly, and allow to develop flavor under refrigeration for 12-24 hours before serving.

To serve: Pile fresh boulettes on a serving tray, top with parsley and paprika for garnish. Serve with lemon wedges. 

• Add remoulade as you like. Here are some serving suggestions. 

• • • Decorate your serving tray with swirls or a wide swipe of remoulade, pile the boulettes on the tray, and serve with lemon wedges on the side.
    • Place remoulade in a small bowl, place the small bowl in the center or to the edge of a larger bowl, fill larger bowl with boulettes, garnish with paprika and parsley, and add lemon wedges.

• Serve boulettes on a bed of lettuce and veggies, using the remoulade as the dressing.

• Be a creative genius! There are no rules in the kitchen, only tasty food art!

Devour!

*Our ingredient recommendations and alternative preparation options: 

– Seafood choice will alter the overall flavor profile of the dish. Use of Alaskan Spot Shrimp will produce a sweeter boulette while king crab will add a richness not matched by other forms of crab. Other options to consider: Louisiana crawfish, blue point crab, shrimp-crab combo, or even salmon scrapings!

– Zatarain’s Creole Mustard

– Slap Ya Mama, Tony Chachere’s More Spice Seasoning, or Louisiana Fish Fry Products Cajun Blackened Seasoning

– To make this without flour or breadcrumbs, you can substitute ground almonds and almond flour, respectively.

Contact Information:
Lee & Ginger Curet
Personal phones: 337-371-5005 (his) & 337-371-5006 (hers)
Personal Email: gingercuret@gmail.com