When our family used to occupy Aunt Sandy and Uncle Pat’s kitchen in Kenner, Louisiana, we crowded around a table covered with the Times Picayune and devoured steaming piles of boiled crawfish and crab. While still in diapers, my addiction to capsaicin was in its infancy, so I slurped down raw oysters on the halfshell. In lieu of seafood, this neo-Cajun side offers some of the flaky texture and sacrosanct spice I still crave to this day.

 

INGREDIENTS

1 tablespoon oil

1 can hearts of palm

1 teaspoon Cajun seasoning

 

INSTRUCTIONS

1. Heat the oil over medium heat.

2. Drain and slice the hearts of palm.

3. Place them upright on an absorbent towel to remove excess moisture.

4. Sprinkle with 1/2 teaspoon of seasoning.

4. Sear seasoned side down for two minutes until they begin to brown.

5. Sprinkle with the remaining seasoning, then flip and sear the other side.