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
|
|
