My appreciation for the delicious finds in Cajun country runs deep. One of my favorite places to stop when driving through Lafayette is a place in Scott Louisiana appropriately named “The Best Stop”. They have items such as cream cheese and jalapeño stuffed chicken breast wrapped in bacon, stuffed pork chops, but most importantly fresh boudin. They not only serve hot boudin and other meats to accommodate travelers, but also offer frozen packages and shipping if you’d like to give it a try. Since I stock up on my way through, I had to incorporate their boudin into one of my dishes. This seared black drum with boudin dressing and spicy kale is certainly a winner. See the ingredients and directions below and be sure to share your thoughts and like the post.
Serving size: 2
1 link of boudin
1/2 cup cooked white or brown rice
1/2 cup of diced onion
1/4 cup of diced green onion
1/4 cup of diced bell pepper
2 fillets of black drum (or white fish of your choice)
1 tsp of salt
1 tsp coarse black pepper
1 tsp of cayenne pepper
1 tsp of onion powder
1/2 tsp paprika
1 tbsp olive oil
- Put kale and all of its ingredients in a small pot with 1/2 cup of water over medium heat.
- Put olive oil in a medium-sized pan over medium high heat.
- Season frozen or fresh fish with half of the seasonings. If frozen run the packaged fish under warm water or sit in warm water for 5 minutes so that it is easy to separate the pieces.
- Once the oil is hot, add the fish, seasoned side down in the skillet. Season other side and flip after 3 minutes.
- Once there is good color on both sides, add a splash of water, top the pan and reduce the heat to low.
- In a smaller skillet over medium heat, add both types of onion and bell pepper. Add a splash of water to prevent sticking. Stir and let cook for 2 minutes.
- Remove boudin from casing and add it to the pan. ( If purchased frozen, defrost one link in warm water before starting the fish and push semi frozen boudin from the casing). Cook for 3-5 minutes, slightly browning boudin.
- Add fully cooked rice and mix thoroughly. Season with a pinch of salt and coarse black pepper.
- Plate boudin dressing first, then fish on top and place the greens on the side.