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The Firebarns Bayou Fondue

Difficulty Level: Intermediate
Mild
4-6 persons
bouillon
La Fondue du Bayou de Firebarns

In collaboration with Firebarns, we present a fondue full of history!
Did you know that during the 18th century, more than 14,000 Acadians (French Canadians from eastern Canada) were deported to the United States, and that many of them chose to settle in Louisiana? This population had to adapt to a completely different climate, abandoning the windswept shores of the Maritimes for the sticky heat of the Louisiana bayous.

These new settlers were inspired by Native, African, Spanish and American cuisines, not to mention their own French roots. They incorporated the various ingredients they could fish, hunt and grow into their diet: the 3 vegetables of the “Holy Trinity” (onions, celery and green peppers), as well as shrimp, crayfish, smoked sausages and of course, the famous Cajun spices! Add some hand cut “corn ribs” and you will enjoy true food bliss!

« The Bayou Fondue will make you taste the typical flavours of this unique region, and transport you, if only for a moment, to beautiful New Orleans! » – Frank Ménard, co-owner of Firebarns

bouillon
La Fondue du Bayou de Firebarns
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE BROTH

    • 5 litres of chicken stock
    • 4 French shallots, peeled and minced
    • 1/2 cup Bourbon or more, to taste
    • 4 tbsp. spicy Cayenne sauce
    • 4 tbsp. Cajun spice mix
    • 1 cup crushed tomatoes
    • 2 tbsp. olive oil
    • Salt and pepper to taste

    CAJUN MAYO

    • 2/3 cup real mayonnaise
    • 3 tbsp. olive oil
    • 3 tbsp. Cajun spices
    • 3 tbsp. hot sauce

    SUGGESTED INGREDIENTS

    • Peeled shrimp, pieces of smoked sausage, chicken breast strips, corn slices, blanched baby potatoes, okra
  • Preparation

    • In a large pot, sauté the French shallots with the olive oil for 3 minutes over medium-high heat. Deglaze with Bourbon. Add the spices and continue cooking for 2 minutes.
    • Add the chicken stock, spicy sauce and crushed tomatoes. Bring to a boil, reduce heat to medium and simmer over low heat for 30 minutes, stirring occasionally. Taste, season with salt and pepper, and adjust if necessary.
    • Meanwhile, prepare the Cajun Mayo by mixing the ingredients in a bowl
    • Place the ingredients on serving plates
    • Sift the broth and pour the required amount into your Fondussimo

    A few tips

    • For a “Firebarns” fondue, use the Firebarns Cayenne hot sauce and the Firebarns Mardi Gras spices!
    • Your grocery store doesn’t carry any Cajun mix? Make your own – it’s both easy and delicious! In a bowl, combine: 1/3 cup mild paprika, 3 tbsp. garlic powder, 3 tbsp. onion powder, 2 tbsp. smoked paprika, 2 tbsp. ground coriander seeds, 1 tbsp. dried oregano and 1 tbsp. dried thyme. Since this house blend doesn’t have any salt or MSG, you may add 1 to 2 tbsp. chiken Bovril to your broth to emulate the richness of a commercial spice blend.
    • Wondering if you should precook or blanch your dipping ingredients? Click here to read our blog post that’ll answer that question!