Chef Nino from Rouses says, you can't get more "down in da Bayou" than this! These hollowed out zucchini slices are stuffed with different types of meat, cheese and plenty of Cajun flavor.
- 4 large zucchini sliced in half through length
- 1/1/2 tbsp olive oil
- 1/2 medium onion finely chopped
- 1/2 lb. Applewood smoked bacon cubed
- 1/4 lb. Tasso finely chopped
- 1/4 lb. Rouses smoked sausage finely chopped
- 1/4 lb. Andouille finely chopped
- 4 links Boudin with casing removed
- 1 large red onion finely chopped
- 4 garlic cloves finely chopped
- 1 Jalapeno seeded and finely chopped
- 2 cups shredded mozzarella cheese
1. Cook bacon in a sauce pan over medium heat. Transfer bacon to a paper towel to drain. Discard all but 2 tablespoons of bacon drippings. Add Tasso, smoked sausage and andouille. Cook until browned, about 5 minutes. Add onions, garlic and jalapeno, cook on low and simmer in bacon drippings for about 5 minutes stirring constantly. Return bacon to cooked meat mixture.
2. Using a spoon, scoop centers from zucchini while leaving a ¼ inch rim to create boats (pirogues). Brush olive oil on tops and bottoms of zucchini boats. Bake zucchini in a preheated 400 degree oven for about 20 minutes until they are tender. Distribute the contents of 1 boudin into each zucchini so that each zucchini has a very thin layer of the boudin on the bottom. Place cooked meats and fill up each boudin stuffed zucchini pirogue. Top each boudin stuffed, meat filled pirogue with Mozzarella cheese and bake in oven for 5-10 minutes until cheese is melted.
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.