It doesn’t get more Cajun than boudin, which makes the “Big Easy” the perfect city to play host to The Emeril Lagasse Foundation’s Boudin, Bourbon & Beer event. During this year’s festivities, some of Louisiana’s high-profile chefs will put a little of their own culinary inspiration on boudin, and pair the creation with beer from Abita Brewing Company.
Boudin is a labor of love, but well worth the effort if you have a hankering for authentic Cajun flavor. Bring a taste of the festival to your home kitchen with recipes from two of 2016’s participating chefs, Chef Frank Brigsten of Brigsten’s in New Orleans, and Chef Cory Bahr of Heritage BBQ Catering in Monroe, Louisiana.
For 2016’s Boudin, Bourbon, & Beer, Chef Brigsten aims to prepare something nontraditional: a vegetarian boudin-inspired dish. His smoked mushroom boudin utilizes smoked mushrooms for meaty flavor, caramelized trinity vegetables for depth of flavor, and roasted eggplant puree in lieu of the creamy richness of the liver found in traditional boudin. “As BB&B is New Orleans’ premier culinary event of the year, it is important to me that everyone is able to enjoy foods to match their tastes,” he says.
Boudin Dish: Smoked Mushroom Boudin Pairs best with: Abita Purple Haze
Boudin Dish: Smoked Mushroom Boudin
Pairs best with: Abita Purple Haze
“It’s the season for duck in my neck of the woods,” says Chef Cory Bahr. Now is the time of year in Monroe when locals are gearing up for a good duck hunt, which is why Chef Bahr, a pork barbecue aficionado, is drawing a little inspiration from poultry for his dish.
Pairs best with: Abita Bourbon Coffee Stout
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