What kind of bread for a Cajun menu?
I"m going to a neighborhood dinner on Saturday night (the kind where we all chip in), and the host plans on serving alligator in a Cajun spicy sauce. I've been asked to bring bread (which I plan to make). The question now is - what kind of bread? Should I stick with loaves of crusty French bread? Or do you CHers have recommendations for some other kind of "cajun" bread I'm not aware of? Thanks!
That sounds great, but you could also go with a sweet cornbread or even blackstrap molasses muffins, as Paul Prudhomme does.
For cajun food its crusty french bread without question if you want to go with what is typically served. Cornbread could do, but it is not traditional.
I would serve Cracklin' Corn Bread or Cracklin' Corn Cakes. But then, I'm a southern boy.
1/4 cup butter or margarine
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2 1/2 cups buttermilk
2 large eggs, lightly beaten
1 cup cracklings*
Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.
Combine cornmeal and flour in a large bowl; make a well in center of mixture.
Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.
Bake at 425° for 25 to 30 minutes or until golden brown.
*1 cup cooked, crumbled bacon (12 to 15 slices) may be sustituted for cracklings.
Cracklin' Cakes: Prepare batter as directed above; stir in 1/4 cup butter, melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat. Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on each side or until golden.