Couche couche

There are several ways to spell this. Kush kush (how I actually do), coush coush, and couche couche. I’m not sure which is correct, and I doubt anyone does because Cajun French is rarely written. I’d imagine it’s probably coush coush, given the dish’s probable relationship to couscous.

All to say: This isn’t couscous, it’s closer to fried cornbread bits.

Ingredients

Instructions

1. Cover the bottom of a pan in oil, and put it on the stove on medium heat
2. Mix everything but the cooking oil together in a bowl
3. Drop a little dough in the pan to see if it sizzles, if it does put the rest of the dough in
4. Let the dough sit for 3-4 minutes until a crust starts to form
5. Turn the heat down to medium low, and stir every minute or so until it’s cooked through, shouldn’t take more than 10-15 minutes

Serving

There’s a ton of ways to do it, some of my favorites:

• With pancake syrup (homemade if you can swing it)
• With milk and sugar
• With coffeemilk and sugar
• With coffeemilk, sugar, and cheese (this is the one I usually do)
• Just put it in your mouth it’s delicious.

Notes

• The uncooked “dough” should come out roughly like a pie crust dough. You should be able to compact it, and it should hold together, but be very crumbly and look basically dry, and a little clumpy.
• You can use white cornmeal, it’s fine I promise
• You can use corn meal mix, it’s fine I promise (assuming you’re not allergic to the ingredients, I’m not a doctor)
• That being said, yellow cornmeal is traditional, and tastes the best
• If you stir too much in the pan it will get kind of sandy