Frank’s Kajun Kabobs
Updated: Jan 3
Last Friday, the Twin Spans of Interstate 10 crossing Lake Pontchatrain were named after Frank Davis. So, it is only fitting that I feature a couple of his recipes this week. The first one is a spin on a Kabob. Instead of rilling or baking them, Frank chose to Deep Fry them. A little fried food is good for the soul.
1 pound Chicken Breast, cut into pieces
1 pound Somked Sausage, cut into disc
1 pound Round Steak, cubed
1 pound Pork Loin, cut into medallions
1 large White Onion, chunked
3 ribs Celery, cut into 1-inch lengths
1/2 pound small Mushrooms, buttons only
3 Zucchini, cut into discs
2 cups seasoned Flour (all-purpose)
3 whole Eggs
1 cup whole Milk
Crisco oil for frying
Salt and Pepper to taste
Very simple, you take about a half-dozen bamboo skewers and begin alternating the kabob ingredients on the sticks as follows: onion, chicken breast, celery, smoked sausage, mushroom, pork loin, zucchini, and round steak. Then you repeat the process until you’ve filled the skewer, with about 2-inch empty space in the center.
At this point, with a pair of sharp kitchen shears, cut the skewer in half where you left the space (you want to make 2 small kabobs).
Next, salt and pepper each kabob and set it aside. Then season your flour with salt and pepper (and season it well!) to make a dusting mix and whip the 3 eggs into the cup of milk to make an egg wash.
Now roll the kabob in the flour, then dip it in the egg wash, and roll it back in the flour again. At this point, you want to allow the coated kabob to “rest” on the counter for about 3 to 5 minutes so that the coating sticks to the vegetables and meats.
Meanwhile, in a chicken fryer or Dutch oven, heat your oil to about 375 degrees. Then one at a time, lower your kabobs into the oil and fry them until the coating turns crunchy and crispy (about 5-8 minutes).
When they are done, remove them, drain them on absorbent paper towels, and serve along side a piping hot dish of Cajun Dirty Rice (recipe to follow on Thursday).
And Dats Naturally N’awlins.
Now available on IBooks You Can’t Keep New Orleans Out Of The Cook.