Last night Kevin made homemade pork sausage, which he served with a mustard and beer sauce. It was straight out of Donald Link's fantastic cookbook, Real Cajun. Kevin also made boudin, which reminded me of a funny thing his Cajun relatives asked me when I met them for first time in Texas. The question: Do you like pork and rice? It was funny. If you're Chinese, and someone asks you if you like pork and rice, how can you not laugh out loud?
Last night's mustard sauce was another strange bridge between Cajun and Chinese food so I had to work it.
Recipe for mustard sauce coming soon...
- 2 slices of bacon, sliced 1/8"
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 2 eggs
- 2 cups cold rice
- 2 cajun pork sausages, cooked & sliced
- 1/2 bell pepper, sliced
- 1 tbsp creole mustard sauce
- salt to taste
In a large skillet or saute pan, brown the bacon, onion, and garlic over medium heat. When the onions turn translucent and the bacon turns crispy, scoop out and set aside.
In the same pan, scramble the eggs until al dente. It should take no more than a minute. Scoop out and add it to the bacon and onions.
In the same pan, add the rice. Spread it out and let it take on some color (about 5 minutes). Then add the sausages and bell pepper. Add the mustard sauce and any salt if necessary. Fold in the bacon and eggs.
Remove from heat and serve.