A Twist on Cajun Food Favorites
October 28, 2015
Cajuns pride themselves on the food they serve, especially when it comes to dishes with seafood. They love to indulge the pallet with bold flavors and savory spices. Hook & Boil located in Broussard, LA is no exception to this and prides themselves on the delights they serve. They have recently rolled out new menu items that put a delicious twist on some Cajun favorites.
I was lucky enough to be invited to the unveiling of these menu items and got to experience all of them first hand. We started off sampling a few different appetizer items including boudin eggrolls, Oyster Rockefeller, shrimp Acadiana, crawfish nachos, and crab cakes.
The boudin eggrolls are made with pepper jack cheese and Hook & Boil’s own homemade boudin stuffed into a lightly fried dough wrap. The eggrolls are also drizzled with Steen’s Cane Syrup and a pepper jelly glaze.
Hook & Boil’s twist on an Oyster Rockefeller includes bacon infused spinach cream sauce atop a fried oyster with parmesan cheese and lump crab meat.
The Shrimp Acadiana is a real treat compared to regular fried shrimp. These fried shrimp are battered with Canebrake beer and drizzled with “Hook Sauce,” Hook & Boil’s own dipping sauce concoction great for seafood as well as burgers, chicken, onion rings, and fries.
My personal favorite, the crawfish nachos, are made with home-baked chips topped with home-caught crawfish. Owner, Mark Alleman, harvests all the restaurants crawfish from his 3,000 acre family farm. Accompanying those home-grown crawfish on the nachos is a mixture of cheddar cheese, Hook & Boil salsa, and Ragin’ ranch.
Hook & Boil’s crab cakes easily offer competition to all the great crab cakes in the Acadiana area. They are comprised of breaded Louisiana crab meat and coated with a Steen’s Syrup, pepper jelly glaze and a drizzle of that glorious Hook & Boil sauce to finish it off.
After all of these delicious appetizers, I couldn’t believe there were more new menu items to come. They proceeded to offer us smaller portions of their new entrée items including seafood bisque, boudin stuffed chicken breast, and grilled redfish.
Their seafood bisque was a creamy mixture of herbs, slow cooked whole and sweet corn, Louisiana crab and shrimp, and Hook & Boil’s personal seasoning.
I’ve never thought to stuff a chicken with boudin, but I am glad Hook & Boil did. Their chicken breast is stuffed with their in-house boudin and tasso, covered in an andouille cream sauce, and served with a delicious corn maque choux.
Hook & Boil’s grilled redfish is like redfish I’ve never had before, seasoned perfectly with herbs and their own seasoning blend, covered with a Rockefeller sauce, and served with roasted potatoes, it makes a perfect entrée.
While enjoying all this delicious food, Hook & Boil offered us some of their new mixed drinks as well. They’ve created what they call “Shirley’s Legal,” a twist on a Shirley Temple with grenadine, sprite, and vodka. They also offer “Death Valley,” made with grenadine, pineapple, and Louisiana’s Sweet Crude Rum. Last, but not least, they’ve also put a spin on a Bloody Mary by adding shrimp to what they call their “Boiling Mary.”
Recalling all of these delicious delights has made my mouth water; I can promise you that these descriptions and photos do not do justice to these culinary creations. If you are ready to experience some of the best Cajun food with a twist, I highly encourage you to visit Hook & Boil in Broussard and indulge in some of Chef Colt Patin’s creations.
By Whitney Ross, Lafayette Native