Pâté Gaumais with a New Orleans Twist

Ingredients

In this New Orleans adaptation of Pâté Gaumais, we incorporate Cajun spices, such as paprika, cayenne pepper, and thyme, to infuse the dish with the vibrant flavors of the Cuisine of New Orleans. Additionally, we add onions, garlic, and bell peppers to enhance the taste profile and create a harmonious blend of sweet and spicy notes. We alse have the original recipe for Pâté Gaumais, so you can check it out.

• 1 lb (450g) ground pork 1 lb (450g) ground pork
• 8 oz (225g) chicken liver 8 oz (225g) chicken liver
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cayenne pepper 1/2 teaspoon (2.5g) cayenne pepper
• 1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g) dried thyme
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1.25g) black pepper 1/4 teaspoon (1.25g) black pepper
• 1/4 cup (60ml) brandy 1/4 cup (60ml) brandy
• 2 eggs 2 eggs
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Sliced baguette or crackers, for serving Sliced baguette or crackers, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 18g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions, garlic, and bell pepper, and sauté until softened.
3. 3.
   Add the ground pork and chicken liver to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and cooked through.
4. 4.
   Stir in the paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   Remove the skillet from heat and stir in the brandy. Let the mixture cool slightly.
6. 6.
   In a separate bowl, whisk together the eggs and heavy cream. Gradually add the egg mixture to the meat mixture, stirring until well combined.
7. 7.
   Transfer the mixture to a greased loaf pan and smooth the top.
8. 8.
   Place the loaf pan in a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the loaf pan.
9. 9.
   Bake in the preheated oven for 45-50 minutes, or until the pâté is set and golden brown on top.
10. 10.
    Remove from the oven and let it cool completely before refrigerating for at least 2 hours.
11. 11.
    Serve the Pâté Gaumais with sliced baguette or crackers.

Treat your ingredients with care...

• Chicken liver — Make sure to trim any connective tissue or membranes from the chicken liver before using it in the recipe to ensure a smooth texture.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper according to your preference.
• Serve the pâté chilled for the best texture and flavor.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Substitute the ground pork with ground beef or a combination of meats for variation.
• To achieve a smoother texture, pass the mixture through a fine-mesh sieve before baking.

Serving advice

Serve the Pâté Gaumais with sliced baguette or crackers as an appetizer or part of a charcuterie board. Accompany it with pickles, mustard, and fresh herbs for a delightful flavor contrast.

Presentation advice

Slice the chilled pâté into thin slices and arrange them on a platter. Garnish with fresh herbs, such as parsley or chives, for a pop of color. Serve with the sliced baguette or crackers on the side.