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Creole Skillet Scramble

Source of Recipe

From "Big Bad Breakfast" by John Currence


Recipe Introduction

"This one could not be a more natural combination for me. It combines all of the elements of crawfish �touff�e (one of my favorite dishes) with a little andouille sausage (one of my desert island selections) and eggs (one of my favorite ingredients). The result is a trifecta of South Louisiana deliciousness...a bitchin' bayou breakfast. (Add another BBB to the books.) There really is no good substitute for crawfish tails, but in a pinch, chopped shrimp or lobster tails might do. Frozen crawfish should be thawed overnight in the refrigerator."

List of Ingredients

◦ 5 eggs
◦ � cup whole milk
◦ � teaspoon plus 2 pinches of salt
◦ 1 teaspoon plus 2 pinches of black pepper
◦ 2 teaspoons plus 2 pinches of Creole seasoning
◦ 1 � tablespoons olive oil
◦ � cup diced andouille sausage
◦ � cup diced yellow onion
◦ 2 teaspoons minced garlic
◦ � cup diced celery
◦ � cup diced red and green bell pepper
◦ � cup chopped tomato
◦ � cup frozen cooked crawfish tail meat, thawed
◦ 1 tablespoon freshly squeezed lemon juice
◦ � cup Potato Hash (recipe follows)
◦ � cup grated cheddar cheese
◦ 3 tablespoons chopped green onion, green part only
◦ 1 tablespoon chopped fresh parsley


Recipe

Preheat the broiler.

Whisk together the eggs, milk, 2 pinches of salt, 2 pinches of black pepper, and 2 pinches of Creole seasoning in a bowl until well combined. Set aside.

Warm the oil in a 10-inch, nonstick saut� pan over medium heat for 1 minute. Add the andouille sausage and saut�, stirring, until the sausage begins to brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels.

In the same pan, add the onion and garlic and saut� until the onion begins to turn transparent, about 1 minute. Add the celery and bell pepper and saut� until tender, about 2 minutes. Add the tomato, remaining 1 teaspoon pepper, and remaining � teaspoon salt and stir until warmed through, about 45 seconds. Add the crawfish and remaining 2 teaspoons Creole seasoning, stir until combined, and cook until warmed through, 30 to 45 seconds. Stir in the lemon juice, then add the Potato Hash, stir until combined, and cook until warmed through, about 30 seconds.

Pour in the egg mixture and allow to sit, without stirring, for 15 seconds. Stir from time to time gently with a silicone spatula, scraping up large curds from the bottom of the pan and tilting the skillet to let loose, uncooked egg run onto the bottom of the pan, about 3 minutes. Just as the eggs are almost set but still a tiny bit runny, transfer to an ovenproof dish, sprinkle with the cheddar cheese, and place under the broiler for 30 to 45 seconds, or until the cheese begins to melt. Remove from the broiler and sprinkle with the green onion and parsley. Serve immediately.

Serves 2






❧ Potato Hash:

◦ 2 cups diced baking potato, cut into �-inch cubes
◦ Salt and black pepper
◦ 2 tablespoons bacon fat or your preferred cooking fat
◦ � cup diced yellow onion

Set up an ice bath by adding ice and cold water to a large bowl. Place the potato in a medium saucepan with 2 cups of water and 2 tablespoons of salt. Bring to a boil over medium heat and cook until the potatoes can be easily pierced with a knife, 2 or 3 minutes. Drain the potatoes, then plunge into the ice bath for a minute or so to stop the cooking.

Warm the bacon fat in a nonstick saut� pan over medium heat for 1 minute. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the potatoes, stirring to combine, and season immediately with salt and pepper. Continue to cook, slowly stirring, until lightly browned, 5 to 6 minutes.

Serve immediately or set aside for a Skillet Scramble.

Makes 2 cups