"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cajun Benedict Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cajun Benedict, by , is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 c. canola oil
1 lb. boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1⁄2 lb. andouille sausage links, quartered lengthwise and sliced 1⁄4" thick crosswise
3⁄4 c. flour
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 small green bell pepper, stemmed, seeded, and finely chopped
1 stalk celery, finely chopped
1 T. gumbo filé
1 tsp. cayenne
2 T. Worcestershire sauce
1 1⁄2 tsp. hot sauce, such as Tabasco, plus more for serving
4 c. chicken stock
8 scallions, trimmed and finely chopped, plus more for garnish
1 lb. raw pork boudin sausage, casings removed, formed into six 3" patties (available from cajungrocer.com)
1⁄2 small loaf soft French bread, cut crosswise into six 1 1⁄2" slices
4 T. unsalted butter, softened
6 slices American cheese
6 poached eggs

Directions:
Directions:
Heat oven to 400°.

Heat 1/4 cup oil in an 8-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper and add chicken to pot; cook, turning once, until browned and almost cooked through, about 8 minutes. Transfer to a plate. Add andouille to pot and cook, stirring, until browned, about 4 minutes; transfer to plate with chicken.

Add remaining oil to pot, and reduce heat to medium-low; stir in flour and cook, stirring constantly, to form a dark brown roux, about 20 minutes. Add garlic, onions, peppers, and celery; cook until soft, about 4 minutes. Add filé, cayenne, Worcestershire, and hot sauce, and cook, stirring, for 1 minute. Chop reserved chicken into ˝" pieces, and add to pot along with andouille and stock; bring to a boil over high heat. Reduce heat to medium, and cook, stirring occasionally, until gumbo is thickened, about 1˝ hours. Season with salt and pepper, and stir in scallions; keep warm.

Heat a 12" skillet over medium-high heat. Add boudin patties; cook, flipping once until browned and cooked through, about 8 minutes; keep warm. Brush bread slices with butter and place on a parchment paper-lined baking sheet. Place in oven and cook until lightly toasted, about 15 minutes. Place 1 slice cheese on each bread slice and continue to cook until cheese is melted, about 1 minute more. Divide bread between 6 shallow bowls, top with boudin patties and poached eggs, and ladle gumbo over top. Garnish with scallions and serve with hot sauce on the side, if you like.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
One of the delicious dishes at The French Press, Lafayette, LA

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

24W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!