Opelousas is a culinary mecca. Fresh ingredients, specialty spice blends, and a history of being perfectly seasoned all add to the culinary tapestry of this area. People come here to taste authentic Cajun and Creole food, and if you want to cook like a local, Ken Durousseau is the man to see.
This Opelousas local has no formal culinary training. But for 10 years he has been stirring up recipes for family and friends inspired by his 84-year-old father, August Durousseau, a true Creole in the kitchen. Ken says his father has a range of talents ranging from the traditional—making everything from scratch like sausage, hogshead cheese, and boudin—to the fun like making his own tequila and wine.
“My father is my biggest inspiration,” Ken says. “Making things homemade, taking your time, and just having fun in the kitchen is what I’m all about, and I learned all that from him.”
Ken, as a creative and passionate person, has always been seeking ways to express himself and get more out of life.
“In the last few years, I’ve been thinking about what will make me happy. Been wanting more for myself and to find a creative way to express my passion for traditional cooking with my own twists.”
Ken runs the Facebook page and YouTube channel Cajun Creole Cuisine where he posts recipes, how-to videos to inspire and motivate the world with the recipes he loves.
“My cooking style mainly comes from southern local practices like gumbo, stews, smothered and smoked meats in a luxurious gravy,” says Ken. “But I also like to venture out and take inspiration from other cultures that I admire and am inspired by.”
Below is one of Ken’s recipes and videos. Check it out and get cooking!
Southern Louisiana Crawfish Pies, Shrimp & Crawfish Pasta & Fried Fish
Ingredients
2 sticks of unsalted butter
1 cup of flour
Holy Trinity (onions, jalapeños, 2 celery sticks, 1 bunch of green onion, 5 cloves of garlic)
2 cups of water or seafood stock
1 tbsp of the following: salt, pepper, garlic powder, onion powder, cayenne, fresh cracked coriander seed
8 mini pie crust
1 skinless chopped tomato (optional)
12 oz of crawfish tails
1 lb of peeled, deveined shrimp (pre-season to your liking)
8 oz of cream cheese
1/2 cup Asiago cheese, shredded
1/2 cup Gouda cheese, shredded
1/4 cup heavy cream
1 lb of pasta noodles
Pie crust (for lattice on crawfish pie, optional)
Feel free to substitute or adjust their recipe using your favorite seasonings and ingredients. You can find local butchers and groceries here for the freshest ingredients.
Add equal parts butter and flour. Stir consistently. We’re going for a blonde roux. Once the roux is to the desired color, add holy trinity. Stir and allow to cook until vegetables are translucent. Slowly add water or seafood stock. Add a quarter cup until desired consistency.
*Make sure you add enough water to break up the roux but don’t add too much or it will become watery.
Add seasonings and tomato. Then, stir and add crawfish tails. Cover pot for 5-8 minutes to let the juices marry. Add cream cheese and allow to melt while stirring. Now, taste! If needed, add additional seasonings and cheeses, Asiago and Gouda. Carefully ladle the mixture into slightly baked pie crust (follow directions on packaging). With the leftover mixture, add a quarter cup of heavy cream, cheese (optional), and seasoned shrimp. Let simmer. Boil pasta until al dente. Strain and combine with sauce. We used Gemelli pasta but you can use whatever you like.
Follow Ken’s Facebook page Cajun Creole Cuisine and his YouTube channel for more recipes.
Mary Hawkins is the communications manager for the St. Landry Parish Tourist Commission. Contact her at hawkins@cajuntravel.com.
