Hot Take: Savory king cake isn’t king cake, it’s crawfish bread

Honorable mention: Don't bring your gluten-free king cake to the office, either. We don't want it.

by Mary Staes
January 25, 2019

So, we’re deep into king cake season now. It’s at the office at least once a week. You’ve probably had it for breakfast. Shame on you if you haven’t had your first slice of Dong Phuong for the season.

But please, I beg you, stop calling savory king cakes, king cake. 🙄

I’m not knocking it if you try it. We’re all entitled to try whatever we want. But when you say the words king cake, I’m expecting a sweet, moist, sugary, cinnamon-laced piece of heaven.

Not crawfish bread. Not stuffed with boudin. Not covered in green onions.

It’s so bad that no one I knew personally had an actual picture of savory king cake, in a day and age where we take pictures of our food. You know why?

Because we don’t want it.

Maybe I’m just fed up with the list of non-traditional ingredients. It just goes further and further every year. This year Sucre’ put out a Tabasco-flavored king cake. HOT SAUCE. IN A KING CAKE. While it’s not savory, it’s still a little strange to me.

Maybe it’s good. I’ve heard mixed reviews. But I know one thing, it’s not for me.

 

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We’re #drooling every time we pull one of these out of the oven 🤤😋 #boudinkingcake #hebertscajunmeats #putitinyourmouth

A post shared by Hebert’s Cajun Meats (@hebertscajunmeats) on

Isn’t this essentially a meat pie? No? Can’t you just call it a meat pie and not a king cake?

I know we’re a progressive city and things are changing. It’s the “new” New Orleans. Fine. Maybe my palate is boring and childish and I’m set in my adolescent dreams of McKenzie’s sugar. But I stand by my initial statement.

Editor’s Note: These views don’t represent the entirety of Very Local New Orleans.

Mary Staes is Digital Content Lead for Very Local. She works with our freelancers and crafts content for our social media platforms and website. Before Very Local, she worked with CBS affiliate WWL-TV as a web producer and weekend assignment editor for about 4 years. She has also handled broadcast coverage for 160 Marine Reserve training facilities while she served as an active duty Marine. As a native New Orleanian, she takes being "very local" to heart. She loves being intertwined with the culture and figuring out how there are less than two degrees of separation between us all, whether...

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