Quarantine at Home Series: Michigan Modified Cajun

      Such is the nature of 'fusion style' cooking, trying to meld two different cuisines that at the very least compliment each other.  Boudin is very near to the heart of Cajun cuisine and Pasties originated from the early Welsh miners in the UP of Michigan.  The UP culture is a singularly unique one of the outdoors and all that can be made of it and enjoyed no matter what.  I made this once before on a whim and it came out very well.  We both loved it.  Now, Boudin may be a bit difficult to obtain outside of the south, but you may be surprised.  It is a pork/rice sausage with spices; delicious.  For the pasty crust I simply used the Pillsbury boxed crusts.  This makes 2 pasties.

2 pounds boudin
2 Pillsbury pie crusts
1/2 cup diced taters
1/4 cup shredded carrots
1/4 cup chopped celery
4 sliced crumbled bacon
1 to 2 chopped jalapenos (canned fire roasted Hatch chiles work well too)
1 egg
extra virgin olive oil (as needed)
shredded cheddar cheese
brown gravy for serving (mix or homemade)

      First of all remove a single pie crust from the box and place on counter to warm.  Place the diced taters in a small sauce pan and par boil.  Then chop the bacon and fry in a cast iron skillet (my FAV) till crisp, but not burnt. Remove.  Slice the Boudin and simmer on medium low.  Add olive oil as needed.  It will break apart as it cooks and that is fine.  Add the bacon bits, taters, celery, and jalapenos, reduce and simmer for about 20 minutes on low.

Simmerin' boudin mix

      While the mix simmers, remove the pie crust from it's wrapper and roll out on counter to warm and lay flat.  Break egg and whisk in bowl, reserve. When ready, layer the boudin mixture and the shredded carrots on the inner part of ONE HALF of the pie crust.  The goal here is to be able to fold the crust and crimp edges while keeping mix inside.

Layered and ready to stuff n seal

      The final step is to sprinkle shredded cheddar over the mix before sealing the crust.  Then, fold the crust over from empty towards filled side and match edges.  Crimp with fork and brush entire crust with butter.  Finish by placing fork holes about 4 different place on top of crust to let steam escape.  

Ready for the oven

      Using a plastic turner or spatula carefully place the pasty on a baking cookie sheet.  Place in oven and bake for 15 minutes.  Remove and serve warm with brown gravy.  

Finis' with Brown Gravy 

      The summer isn't over yet folks and as much as it hasn't been all we hoped it is still a time of good weather and family time in the outdoors of our great state.  I still hope that you wear your masks when you are inside public areas.  Pandemic numbers have spiked once again in our county and climbing mostly due to the influx of tourism.  I realize this is a mainstay of our local economy, but use common sense and protection when you need.  God bless and Bon Appetit'. 

It's not pay stree

It's not pay stees

It's PASS TEE

Yooper food of the Gods

Unknown

WiFi courtesy of Verizon Mifi