Fusing together Cajun, Italian

New Orleans is a melting pot of cultures. Naturally, you will find many different types of cuisines being cooked in kitchens in the area. Many of the dishes I cook are fusion of Creole and Italian. Today, I want to introduce a different cuisine, the fusion of Cajun and Italian.

Cajun and Italian cooking is not often combined. The two dishes today is changing that. The first recipe, Andouille Sausage Risotto, is an ingredient for the second recipe, Andouille Sausage Arancini. Risotto and Arancini are traditional Italian dishes. It’s the andouille sausage that brings these recipes into the bayou. So let’s gather your ingredients, and Let’s head to the kitchen!

Andouille Sausage Risotto

This recipe is intended to be used to make Andouille Sausage Arancini. It also makes a great side dish or entree. However you use it, you will find it a tasty part of your meal.

1 tablespoon butter

1 tablespoon olive oil

1 cup finely diced andouille sausage (about 2 links)

3/4 cup medium-grain rice

1/3 cup dry white wine or extra chicken stock

4 cups warm chicken stock, divided

2 ounces cream cheese, room temperature

1/4 cup minced green onion

1 tablespoon chopped fresh thyme

1 tablespoon hot sauce

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon garlic paste

1 teaspoon Worcestershire sauce

In a small Dutch oven, melt butter with oil over medium heat. Add andouille; cook, stirring occasionally until crisp, about 14 minutes. Using a slotted spoon, remove andouille, and let drain on paper towels, reserving drippings in the pot.

Add rice to the pot, and cook over medium heat, stirring constantly, until lightly browned, 2 to 4 minutes. Add wine, and cook, stirring constantly, until liquid has evaporated, about 1 minute. Reduce heat to medium-low, and add one cup warm stock. Cook until bubbles form around edges of pan (do not boil); simmer, stirring frequently, until all liquid is absorbed, about 9 minutes. Repeat procedure with remaining 3 cups of stock, 1 cup at a time, until rice is tender and mixture is creamy.

Stir cream cheese into rice mixture until melted and smooth. Remove from heat, and stir in andouille, green onion, thyme, hot sauce, salt, pepper, garlic paste, and Worcestershire sauce. Spoon mixture onto a large rimmed baking sheet. To use for Arancini's, cover and refrigerate until completely cooled, about 4 hours or up to overnight.

Andouille Sausage Arancini

One of my favorite appetizers is Boudin Balls. Here is a Cajun-Italian twist on that bayou favorite.

Canola oil, for frying

Andouille Sausage Risotto, cold

2 1/2 cups panko (Japanese breadcrumbs), divided

3/4 cup grated fresh Parmesan cheese

2 large eggs, lightly beaten

In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350℉.

Line a large rimmed baking sheet with paper towels

In a large bowl, combine cold Andouille Sausage Risotto, 1/2 cup bread crumbs, and cheese.

In a shallow dish, place remaining 2 cups breadcrumbs. In another shallow dish, place eggs.

Shape risotto mixture into 1 1/2-inch balls (about 2 tablespoons each). Roll balls in eggs; dredge in breadcrumbs to coat.

Working in batches, fry balls until golden brown on all sides, 1 1/2 to 2 minutes. (Let oil return to correct temperature between batches.) Using a slotted spoon, carefully remove balls, and let drain on prepared pan. Let stand for 2 minutes before serving.

Never be afraid to try different ingredients while cooking. You will be amazed with the different dishes you come up with. I will often look through my large collection of cookbooks for ideas. Use recipes as roadmaps to guide you. You never know what you will find if you veer off the beaten path.