Recipe for Graine a Voler Stew

In the late summer and early fall, many Cajuns take to the freshwater bayous and waterways in search of lotus flowers. The pods left behind after the flowers lose their petals contain dozens of tasty seeds the Cajuns call "graine a voler."

The seeds are eaten raw, boiled, roasted, fried or cooked down in a soup or stew. Chris Matherne, a Cajun from Lafitte, La., who has been eating graine a voler since he was a child, enjoys the seeds in this stew.

Though Matherne uses fresh seeds, they are not widely available. Dried seeds are easily found online and in some Asian markets. Dried lotus seeds must be soaked in water, similar to dried beans, for several hours before cooking.

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GRAINE A VOLER STEW

Start to finish: 30 minutes active, plus 3 hours soaking

Servings: 6

1 pound dry lotus seeds

2-by-2-inch chunk salt pork

1 andouille or other spicy sausage, cut or crumbled into chunks

1 medium yellow onion chopped

1 green bell pepper, cored and diced

2 stalks celery, diced

1 clove garlic, minced

1/2 cup chopped scallions

1 cup canola or vegetable oil

1 cup all-purpose flour

2 cups chicken broth

Salt and ground black pepper, to taste

Cajun or Creole seasoning blend, to taste

In a large bowl, place the seeds and enough cold water to cover them. Let soak for 3 hours, then drain and set aside.

In a medium saucepan over medium-high heat, add the salt pork and sausage. Once the pork has rendered a bit of fat, add the onion, bell pepper, celery, garlic and scallions. Saute until the onions are lightly browned, about 6 minutes. Remove from the heat and set aside.

In a large saucepan over medium-high heat, add the oil and heat. While stirring, sprinkle in the flour. Cook the flour and oil, stirring constantly, until lightly browned but not burned.

Add the vegetable mixture and the drained lotus seeds, mixing well. Slowly pour the chicken broth into the saucepan. Stir well, then bring to a simmer. Season with salt, pepper and Cajun seasoning. Reduce heat to low and continue cooking, stirring occasionally, until the seeds are tender, about 5 to 10 minutes. Stew should be thick enough to be ladled over rice.

Before serving, remove and discard the salt pork.

(Recipe adapted from Chris Matherne of Lafitte, La.)