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Eggs Arcadia




Source of Recipe


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Recipe Introduction


Andre Knew
Lafayette Square
St.Louis, MO

Andrew Knew was sipping chicory-laced coffee and munching a beignet at the Cafe Du Monde in New Orleans, when the brilliant idea came to him. Why not put together a trendy little place in St. Louis where "the hip and cool' could hangout? Thus was born The Cafe Boudreaux, basically a kiosk with a few stools, a Cajun/French/Creole menu on the street level of the Old Union Market in downtown St. Louis.. Mostly he cooked a lot of Jambalaya, but also served seafood, gumbo, red beans and rice, beignets and other traditional Nawlin's favorites. During the 1980's the City Fathers, in all their wisdom, decided the Union Market could use some sprucing up. Forget the fact that for over a century ,it was a bustling, 6 day a week public market. So the displacement of the shopkeepers inside. The fishmongers, bakers, butchers and Mound City Nut Company, the sidewalk stalls of artfully stacked fruits and vegetables with hand-printed signs came about. After years of delay and a few million dollars, few shop owners returned,... they had retired, moved to the suburbs to follow their customers and the competition of the supermarket. A handful of hopefuls like Andrew took the chance but bad market managers, erratic hours and political snafus took their toll in a year or so. After the Cafe closed, Andrew started a monthly gourmet club with friends and always did the White chocolate mousse and gumbo at Mardi Gras.. That too was fun while it lasted , but time brings changes....
"If it isn't good, don't even put it on the table!" Andrew Knew

Here is one of his specialties ..

Melt 2 Tab butter in a small skillet on low heat. Sauté the following:

2 Tab each diced red and green bell pepper
2 Tab diced onion
pinch of red cayenne pepper, simmer until soft.

Stir in 1/2 cup cooked rice
7 medium cooked shrimp
1/4 cup crabmeat

Meanwhile, whisk 3 eggs and 2 Tab sour cream. Add and turn all with a spatula, turn off while eggs are still creamy. Serve on a sliced croissant, garnished with chopped green onion tops or chives and a dusting of paprika. Cocktail sauce can be served on the side