Cajun Benedict

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    cup 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

    cup 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

    tbsp. gumbo filé

  • 1

    tsp. cayenne

  • 2

    tbsp. Worcestershire sauce

  • 1 1/2

    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 cajungrocer.com)

  • 1/2

    small loaf soft French bread, cut crosswise into six 1 1/2" slices

  • 4

    tbsp. unsalted butter, softened

  • 6

    slices American cheese

  • 6

    poached eggs

Directions

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, about 4 minutes; transfer to plate with chicken. 2. 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 ½" 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 1½ hours. Season with salt and pepper, and stir in scallions; keep warm. 3. 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.

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