30 min
Cheesy Creole Breakfast Skillet
Recipe GLPRbabe38174614f9
A vibrant, protein-packed breakfast skillet featuring shrimp and andouille sausage cooked with peppers and onions, scrambled with eggs and topped with melted white Cheddar cheese. Finished under the broiler and drizzled with a zesty Creole-spiced mayo sauce for bold, authentic flavor.
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Ingredients
1¼ cups mayonnaise
¼ cup Creole or spicy mustard
1½ teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
½ teaspoon Worcestershire sauce
1 garlic clove, minced
2 teaspoons minced fresh chives
½ pound medium shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
½ medium onion, chopped
½ medium green bell pepper, seeded and chopped
½ medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick
1 garlic clove, minced
6 large eggs, beaten
¼ cup whole milk
½ cup shredded white Cheddar cheese
2 tablespoons thinly sliced green onions
Directions
Prepare the House Seasoning blend by combining 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a small bowl. Set aside.
Make the Creole sauce by whisking together 1 1/4 cups mayonnaise, 1/4 cup Creole mustard, 1 1/2 teaspoons Cajun seasoning, 2 teaspoons sweet paprika, 1 tablespoon minced dill pickle, 1 tablespoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1 minced garlic clove, and 2 teaspoons minced chives until fully combined. Cover and refrigerate until ready to serve.
Preheat your broiler to high.
In a small bowl, toss the 1/2 pound shrimp with 2 1/2 teaspoons of the House Seasoning and set aside.
Melt 2 tablespoons unsalted butter in a large 12-inch cast-iron skillet over medium heat. Add the chopped onion, green bell pepper, and red bell pepper, stirring occasionally, until the onions become translucent, approximately 5 minutes.
Add the seasoned shrimp, 6 ounces sliced andouille sausage, and 1 minced garlic clove to the skillet. Cook while stirring constantly until the shrimp are opaque and the sausage is heated through, about 2 minutes.
Pour the 6 beaten eggs mixed with 1/4 cup whole milk into the skillet. Using a silicone spatula, slowly scramble the mixture while scraping up large curds from the bottom of the pan. Cook until the eggs are nearly set but still slightly runny, approximately 2 minutes, then remove from heat.
Sprinkle 1/2 cup shredded white Cheddar cheese over the egg mixture.
Broil the skillet until the cheese is completely melted, about 10 to 15 seconds.
Carefully remove the skillet from the broiler. Drizzle with the prepared Creole sauce and garnish with 2 tablespoons thinly sliced green onions. Serve immediately.
