Having lived in Louisiana for many years before moving to Georgia, there are foods I crave desperately now that I’m gone. Crawfish, Boudin, and King Cake top the extensive list right off hand. Oh, I can get frozen crawfish tails at the grocery. Sometimes they are alright, but it’s a real crapshoot as to their origins. Most often imported from China, and more often less-than-delightful, they do a decent job in taking the edge off an etouffee craving. Trying to find boudin in Georgia, on the other hand, is like trying to find a shark in the lake–it ain’t gonna happen. For the uniformed, boudin is a spicy Cajun rice and meat (often pork) dressing stuffed into a sausage casing. Take my word for it, when done well, boudin is to-die-for.
But decent king Cake is accessible (to us) these days, due to growing Mardi Gras popularity across the southern states. Great king Cake, on the other hand, can be shipped in from randazzokingcake.com, Randazzo’s Bakery in theNew Orleans area–for a hefty price. Traditional king cakes are yeast dough coffee cake with purple, yellow, and green sugars sprinkled in a rainbow and shaped in oval ring. The most delicious ones are filled with cream cheese, cherry, apples and cinnamon, and lots of other wonderful sweetness!
I shy away from anything made with yeast–too time consuming for a normal day. But my friend, Stacie, a New Orleans area dentist and resident of Covington, Louisiana, supplied all her Facebook peeps with a wonderful king cake rendition that had me scratching my head at the simplicity and brilliance. See my Food page for the recipe.
I miss so many things about Louisiana, mostly my family and friends, but the food ranks pretty high!