Crawfish is King

from Mississippi Coast National Heritage Area | Winter 2022 Newsletter

2022 MS Coast NHA Heritage Grant Recipients

Crawfish is King! ...at Least for This Recipe

WORDS AND PHOTOS BY ROXANN RANKIN WICKER

There is no better way to start your seasonal eating than getting in the kitchen and whipping up some of your most prized dishes. For my best friend, Rachel Inabinette Tanner this is her savory crawfish and boudin king cake. Savory king cake? Yes indeed. It is a sweet crescent roll stuffed with boudin, onions, red, yellow, and green bell pepper, cream cheese and the star of the show, Louisiana crawfish. And let me tell you it is “lick the bowl” kinda good. Rachel comes from a line of culinary celebrations and home chefs. Though her passion for cooking was not immediate as one may assume. Growing up the eldest of four she was unfazed and unaffected by the kitchen chaos surrounding her family of six. Her mom, Ann Inabinette is legendary in the Vancleave community, affectionately known as “Annie Belle,” and former owner of Annie Belle’s Café. The comfortable and confident ambiance of the café paired with life-long community relations; Rachel experienced a culinary happening during her time in the business. Today I found myself happily forging my way to Rachel’s home where a visit from Annie Belle is always rooted in hilarious stories, belly laughs, and memories made round the intimate Inabinette family homestead. From the moment I entered the door I could smell the browned butter and vegetables sautéing on the cooktop. Upon arrival, my sense drew me in, the fantastic aroma of boudin and crawfish tails compelled me to hover over the cast iron skillet where flavors bubbled. As the dish began to marry one another Rachel reaches for her “Annie Belle’s Seasoning,” a concoction of spices Rachel uses from Annie Belle’s spice stash that is uber confidential yet sets itself apart by delivering beautifully prepared spice combinations, and provides a sophisticated navigation of the perfect amount of heat. I take a taste the sweet, rich crawfish tails, which, to my delight, carries through the heat from the richness of the cream cheese base. The Annie Belle’s Seasoning steals the show during the initial tasting and is concentrated in flavor. I’m not surprised. The simple preparation, almost a ‘dump’ dish has converged itself into a refined way of exploring all aspects of king cake tradition. The accoutrements are baguette rounds for the extra filling, a sampling of bacon bits, and impatience of completion of this savory king cake. This creative spin on the signature, yet timeless ‘cake’ is the quintessential elevation of the seasonal crawfish combined with local boudin to make this king cake one of a kind.

Crawfish & Boudin King Cake

RECIPE BY RACHEL INABINETTE TANNER

Ingredients

• 2 packs of crescent rolls (Rachel used the Pillsbury brand) • 1 pack of boudin (Rachel used spicy) • 1lb cooked, peeled Louisiana crawfish tails • 1/2 red pepper • 1/2 green pepper • 1/2 yellow pepper • 1/2 white onion • 1 bunch of green onion • 1 package of softened cream cheese, cubed (Rachel used

Philadelphia Cream Cheese) • 1/2 stick of butter • ½ C. shredded parmesan cheese, divide, and dye (optional) • Purple, green, and yellow food coloring (optional) • Salt & pepper to taste

Directions

• Melt butter in a large, deep saucepan or cast-iron skillet • Dice all peppers and onions, set aside • Remove boudin from casing and add to saucepan/skillet • Add Louisiana crawfish and mix with boudin on lowmedium heat • Cook boudin & crawfish for 5-w7 minutes, stirring occasionally • Add peppers and onions to boudin & crawfish, and cook for approximately 10 minutes on low-medium heat • Add salt & pepper to taste • Cube softened cream cheese, add to meats and vegetables • Combine on low for approximately 5 minutes, remove from heat

Assembly

• On a round pizza pan or round baking stone, lay down one sheet of parchment paper & cover the entire area. • Remove crescent rolls from the package and tear apart perforated triangles • Lay each triangle pointing to the center, wide edge to the outside • Continue this process, barely overlapping edges, until a circle is formed • Spoon mixture onto dough halfway, between points, forming a large circle • Beginning with the last triangle of dough, fold the wide end first, then pull the center point piece over the top. • Try to close in as much filling as possible, but it is okay if a little seeps out or shows. • Create an egg wash with one egg and two tsp. of water, brush the cake • Bake at 375 for 18-20 minutes • Prepare 3 small bowls of parmesan cheese, add coloring as needed, and mix until vibrant. • When the king cake is made, add colored parmesan cheese immediately and return to the oven for 4-5 minutes. • Let cool for 10 minutes and serve.