Imagine biting into something that completely shatters your expectations – a king cake filled with savory goodness instead of sugary sweetness! That's exactly what happened to me when I dove headfirst into the culinary adventure that is a New Orleans Carnival season. This year, I tried boudin and crawfish king cakes for the very first time, and let me tell you, it was an experience.
Last week marked the beginning of my second Mardi Gras season in the Crescent City, and the king cakes have already started their annual invasion. Having been a total newbie to this tradition last year, I was absolutely thrilled to witness local bakers putting their unique spins on this iconic Mardi Gras treat. As king cakes began to flood the breakroom at The Times-Picayune, I was ready to sample them all!
From the classic, cinnamon-spiced cake adorned with frosting and vibrant green, gold, and purple sprinkles, to the decadently stuffed varieties, the flaky, almost croissant-like creations, and even the king cake-inspired doughnuts, I sampled them all, diligently searching for my ultimate favorite. But here's the thing: last year, I completely missed out on the savory side of the king cake world. And this is the part most people miss...they think king cake has to be sweet.
The idea of a savory king cake definitely piqued my interest. To be honest, I wasn't entirely sure how boudin, a Cajun sausage made with pork, rice, and spices, would translate into a king cake. But, I reasoned, I absolutely love a good meat-filled empanada or a hearty Irish pie, so how different could it really be? Plus, the possibilities were endless. You could potentially fill one with alligator, or even shrimp!
Fate intervened on a Tuesday when a crawfish king cake and a boudin king cake, both hailing from the renowned Bywater Bakery, made their way into our office. After carefully slicing a piece of each cake and giving them a quick 30-second warm-up in the microwave, I transported my savory treasures back to my desk, ready to dive in.
Visually, these savory king cakes were quite unassuming. Lacking the traditional frosting, they featured a crust adorned with blue and green coloring, a subtle nod to the classic sprinkles. So, it was all about the filling.
First up was the boudin king cake. The crust provided a solid foundation for the boudin filling, which was surprisingly soft and possessed a gentle, subtle spice. It evoked a feeling of classic comfort food, the kind of thing that would pair perfectly with a cold beer or two. I could imagine enjoying this at a tailgate, or even just curled up on the couch on a chilly evening.
Next, I sampled the crawfish king cake. This one was creamy, rich, and surprisingly not overly fishy. A few bites in, I detected a pleasant hint of spice within the crawfish filling. The inclusion of actual pieces of crawfish added a delightful textural element to the experience. But here's where it gets controversial...some people might find the combination of a rich, creamy crawfish filling and the slightly sweet dough of a king cake to be a bit too much. It's a bold flavor profile, that's for sure!
While I must admit that I'm still partial to a sweet king cake, particularly one stuffed with a comforting ganache that provides a much-needed sugar rush for either a late-night party or an early-morning breakfast, I can definitely see the appeal of a boudin king cake. In fact, a boudin king cake could be a lifesaver if you're rushing to a Mardi Gras parade and need a quick dose of protein and carbs to keep you going. It's the perfect fuel for a day of revelry!
So, what's the verdict? Savory king cakes are definitely worth a try, especially if you're looking for a unique and unexpected culinary experience during Carnival season. But which side are you on? Sweet or savory king cakes? Do you think the boudin and crawfish fillings are the way to go, or should king cake remain a strictly sweet affair? Let me know your thoughts in the comments below!
