Cook's Country Season 15 Episode 9 Cajun Country

In Cook's Country season 15 episode 9, we take a deep dive into the flavors of Cajun country. Hosts Bridget Lancaster and Julia Collin Davison guide us through classic dishes and techniques that define this vibrant cuisine.

First up is a recipe for jambalaya, a one-pot wonder that showcases the bold and spicy flavors of Cajun cooking. The Cook's Country team has developed a method for building layers of flavor that start with searing the chicken and sausage, then using the drippings to sauté the aromatic vegetables. They also offer a tip for achieving perfect rice texture every time, a crucial component of this dish.

Next, we learn to make crawfish étouffée. This creamy, indulgent dish is a classic example of Cajun comfort food, but it can be tricky to get right. The Cook's Country recipe calls for making a roux, a mixture of flour and oil that adds richness and depth to the dish. However, they've developed a clever shortcut that saves time and reduces the risk of burning the roux. The étouffée is finished with crawfish tails and plenty of Cajun seasoning.

Moving on to appetizers, the team showcases two different takes on classic Cajun dishes. First, they make boudin balls, a savory fried treat that's popular in Louisiana. The recipe calls for boudin sausage, a mixture of pork, rice, and spices that's stuffed into a casing. The balls are breaded and fried until golden and crispy, then served with a spicy dipping sauce.

Second, we learn to make deviled eggs with a Cajun twist. The Cook's Country team has added diced andouille sausage and hot sauce to the filling, giving these eggs a spicy kick that's perfect for party appetizers.

For the main course, we see a recipe for blackened catfish. This dish is a staple of Cajun cuisine, and the Cook's Country team has developed a method for achieving the perfect blackened crust without setting off your smoke alarms. The catfish is seasoned with a blend of spices, then cooked in a cast-iron skillet until the skin is crispy and the fish is flaky. It's served with a cool and creamy tartar sauce to balance out the heat.

Finally, we finish with a sweet treat: bread pudding with praline sauce. This classic dessert is a perfect ending to any Cajun feast, and the Cook's Country team has developed a recipe that's easy to make but full of flavor. The bread pudding is studded with raisins and flavored with cinnamon and vanilla, then topped with a luscious praline sauce made with brown sugar, butter, and pecans.

Throughout the episode, Bridget and Julia offer tips and tricks for cooking these dishes with confidence. They also explain the history and traditions behind Cajun cuisine, giving viewers a deeper understanding of this rich and complex food culture. Whether you're a seasoned Cajun cook or new to the cuisine, this episode of Cook's Country is sure to inspire and delight.