Serves 6
70 min
Cajun Benedict
Recipe GLPRbbc0b0f52803b2
A bold, spice-forward Cajun twist on eggs Benedict featuring crispy pan-fried chicken thighs and homemade andouille-sausage gravy over soft French bread, topped with a silky poached egg and melted American cheese. Rich, flavorful, and deeply satisfying.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Canola oil
1 lb Boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
½ lb Andouille sausage links
¾ cup All-purpose flour
4 Garlic cloves, finely chopped
1 Medium yellow onion, finely chopped
1 Small green bell pepper, finely chopped
1 Celery stalk, finely chopped
1 tbsp Gumbo filé powder
1 tsp Cayenne pepper
2 tbsp Worcestershire sauce
1½ tsp Hot sauce, such as Tabasco
4 cups Chicken stock
8 Scallions, trimmed and finely chopped
1 lb Raw pork boudin sausage, casings removed
½ small loaf Soft French bread
4 tbsp Unsalted butter, softened
6 American cheese slices
6 Eggs, poached
Directions
Pat the chicken thighs dry and season generously with kosher salt and black pepper on both sides.
Heat the canola oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes. Carefully place the seasoned chicken thighs in the hot oil and fry undisturbed for 6 to 8 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate. Once cool enough to handle, cut into bite-sized pieces.
In the same skillet with about 3 tablespoons of the leftover oil, add the quartered and sliced andouille sausage over medium-high heat. Sauté for 4 to 5 minutes until the edges are caramelized. Remove and set aside.
Reduce heat to medium. Sprinkle the flour evenly over the remaining oil in the skillet, stirring constantly for 2 to 3 minutes to create a golden roux without burning.
Add the chopped garlic, onion, green bell pepper, and celery to the roux. Stir frequently for 5 to 6 minutes until the vegetables soften and become fragrant.
Stir in the gumbo filé powder, cayenne pepper, Worcestershire sauce, and hot sauce. Mix well for about 1 minute.
Gradually pour in the chicken stock while stirring to prevent lumps. Bring the mixture to a gentle simmer.
Return the cooked chicken pieces and sautéed andouille sausage to the skillet. Fold in most of the chopped scallions (reserve some for garnish). Simmer uncovered for 10 to 12 minutes until the gravy thickens slightly and flavors meld. Taste and adjust seasoning with salt and pepper as needed.
While the gravy simmers, slice the soft French bread crosswise into six 1½-inch thick slices. Lightly butter both sides of each slice with the softened butter.
Form the pork boudin sausage into six 3-inch patties (if not already done). Heat a separate skillet over medium-high heat and cook the patties for 4 to 5 minutes per side until browned and cooked through (internal temperature 165°F). Set aside.
Toast the buttered bread slices in a clean skillet over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Keep warm.
Prepare or poach the eggs according to your preferred method, ensuring each egg has a set white and runny yolk. They should reach an internal temperature of 165°F if fully cooked, or keep the yolk slightly runny if preferred.
To assemble each serving, place one toasted bread slice on a plate. Top with one cooked boudin patty, then one slice of American cheese. Pour a generous ladle of the hot Cajun gravy (with chicken and andouille pieces) over the cheese. Carefully place a poached egg on top.
Garnish with reserved chopped scallions and additional hot sauce on the side. Serve immediately while everything is hot.
