Fluffy Cajun-Style Bake
Hey there, buddy! So, I've dabbled a bit with New Orleans cuisine, and let me tell ya, it's a tasty venture. I ain't technically from the bayou, but I'vemanaged to steal a few secrets from the locals.
You know, confetti rice, beignets — all that good stuff! But right now, we're talkin' 'bout soufflés, and I ain't shy about takin' the Cajun route. I whipped up a dish myself, mixing the trinity (onion, bell pepper, and parsley), creole seasoning, and even some crawfish gatherin' dust in the fridge. Hey, if it ain't truly Cajun, I'm callin' it Creole, and nobody can stop me.
Got a hankerin' for more Cajun treats? Check out our recipes for Gumbo Z'herbes or Chicken and Andouille Jambalaya. They'll have your mouth waterin' and stomach beggin' for more.
Now, let's get cookin'! Here's a recipe for a Cajun soufflé, which you can customize with crawfish or other local delicacies if you please. Just remember, the real trick to a great soufflé is the foldin'!
- Yield: 6 servings
- Difficulty: Easy
- *Prep Time: 30 min
- *Cook Time: 40-45 minutes
Ingredients (15)
- Unsalted butter, for the baking dish
- 2 tablespoons canola oil
- 1/3 cup yellow onion, finely chopped
- 1/3 cup green bell pepper, finely chopped
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons creole seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper, freshly cracked
- 1/4 cup all-purpose flour
- 1 3/4 cups whole milk, at room temperature
- Crawfish tails (approx. 1 cup), cooked and chopped (optional)
- 6 large eggs, separated
- Pinch of salt
- Pinch of cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Butter a 2-quart baking dish.
- In a medium skillet set over medium heat, heat the oil. Add the onions and bell pepper. Sauté for 5-7 minutes, stirring, until soft, translucent, and lightly browned. Add the garlic, parsley, creole seasoning, cumin, and black pepper. Cook for 1 minute. Reduce the heat to low, sprinkle in the flour, and stir. Slowly whisk in the milk. Cook, whisking constantly, 6-8 minutes, until thick and bubbling. If you fancy, fold in some cooked crawfish tails.
- Separate the eggs and place the egg yolks in a medium bowl. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg yolks until well combined. Take about 1/2 cup of the vegetable mixture and whisk it into the egg yolks.
- Beat the egg whites on medium speed. When they begin to foam, add the salt and cream of tartar. Increase the speed slightly and beat for 5-6 minutes, until soft peaks form. Fold about a third of the egg whites into the egg yolk mixture. Fold in another third and then the final third, being careful not to deflate the egg whites completely. Pour the mixture into the prepared pan.
- Bake for 40-45 minutes, until puffed, browned, and no longer jiggling in the center. Allow to cool for 15 minutes; serve warm.
That's it! Now you're well on your way to tantalizing your taste buds with a Cajun twist on a classic soufflé. Bon appétit!
Wanna branch out a bit? Try your hand at Gumbo Z'herbes or Chicken and Andouille Jambalaya. They're a few of my favorites from the bayou, and I think you'll enjoy 'em too. Happy cookin'!
Recipe adapted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
- For a nutritious spin on the Cajun soufflé, consider swapping out the canola oil for healthier alternatives like avocado or olive oil.
- Don't forget to season the dish with a dash of onion powder or green onion to enhance the flavors of the trinity.
- After serving your delicious Cajun soufflé, save the recipe attachment for future reference and share it with friends who are enthusiastic about nutrition and Cajun cuisine.
