Recipe Wednesday: Cajun Cooking

WINSTON-SALEM, N.C. — FOX8′s Shannon Smith on Wednesday was at the Meridian Restaurant in Winston-Salem to learn about Cajun cooking.

The Queen of Cajun Cooking will be in Winston-Salem for the 6 Days Festival. For more information on the event, visit 6daysws.com.

Recipes (PDF-format):

• Jambalaya
• Barbecued Shrimp
• Chicken and Sausage Gumbo

Boudin Balls:

• 1 3/4 lbs. pork butt cut into 1″ cubes
• enough water to cover pork
• 1/2 C. chopped yellow onion
• 1/4 C. chopped celery
• 1/4 C. chopped bell pepper
• 1 tsp. chopped garlic
• 2 tsp. salt
• 1 tsp. cayenne
• 3/4 tsp. black pepper
• 1/2 C. chopped parsley
• 1/2 C. chopped green onion – tops only
• 3 C. cooked rice

DIRECTIONS:

• Put pork, onions, peppers, celery garlic, 1 tsp salt, 1/4 tsp black pepper in pot and cover with water. 
• Bring to boil and reduce to simmer until pork is fork tender-about 1 1/2 hrs.
• When tender, strain ingredients and reserve cooking liquid using a meat grinder grind pork mixture into a bowl while still hot. 
• Stir in rice remaining salt and cayenne and black pepper. 
• Add reserved broth 1/2 cup at a time until mix is smooth and a firm paste is formed.  Adjust seasonings if necessary. 
• Form into balls, bread and fry.