Cajun Benedict

Ingredients

  • 1 cup canola oil
  • 1 lb. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • ½ lb. andouille sausage links, quartered lengthwise and sliced ¼" thick crosswise
  • ¾ cup flour
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • + 14 more ingredients
    • 1 small green bell pepper, stemmed, seeded, and finely chopped
    • 1 stalk celery, finely chopped
    • 1 tbsp. gumbo filé
    • 2 tbsp. Worcestershire sauce
    • 1½ tsp. hot sauce, such as Tabasco, plus more for serving
    • 4 cups 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
    • ½ small loaf soft French bread, cut crosswise into six 1½" slices
    • 1 tsp. cayenne
    • cajungrocer.com)
    • 4 tbsp. unsalted butter, softened
    • 6 slices American cheese
    • 6 poached eggs

1. Heat oven to 400°. Heat ¼ 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,...

View full recipe at SpringPad

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