Cajun Shrimp & Sausage Eggs Benedict

Cajun_Eggs_Benedict

This past weekend was fabulous and yesterday was the nicest weather we’ve had yet here in Chicago. We put the cushions back on our patio furniture and Andy and I grilled out and ate our chicken sausage hot dogs and salad outside last night. It was so nice to be outdoors again for the first time since like late September/early October. I can’t remember exactly, but regardless, it’s been a long time. We started our first round of Spring cleaning and opened up all the windows. Ahhhh, felt so nice. I love this time of year when the weather first changes. It makes everything so sweet and fills me with optimism.

I was feeling so happy about life yesterday that I whipped up this delicious gem of a meal, then ate some frozen yogurt and took a nice afternoon snooze! Life is beautiful :). Treat yourself next weekend with my Cajun Shrimp & Sausage Eggs Benedict. You deserve it!

Ingredients: Serves 2
About 20 shrimp, detailed & deveined
Seasoning on shrimp: Salt, garlic powder & paprika)
4 Slices of toast (I use Udi’s Gluten Free Whole Grain Bread)
4 Poached eggs
2 Andouille sausages, sliced (I used AmyLu’s Chicken Andouille Sausage, which is delicious & gluten-free!)
1/2 Green bell pepper, chopped
1/2 Jalapeno pepper, chopped
1/2 Celery stalk, chopped
Onion powder
Garlic powder
1-2 Tbsp olive oil
Hollandaise Sauce:
4 Egg yolks
1/2 cup melted unsalted butter (1 stick)
1 Tbsp lemon juice
Pinch of salt
Pinch of cayenne
Pinch of dried thyme
Pinch of dried oregano

Directions:

  • Prepare vegetables, season shrimp and set aside
  • Slice up Andouille sausage and set aside
  • Make Hollandaise sauce using a stand mixer by beating 4 egg yolks. Slowly pour in the melted butter while mixer is still on. Beat for a little bit longer – until mixture is a bit thicker. Season with seasoning listed above. Taste and add more seasoning if needed. Set aside
  • Begin sauteing your veggies in a large skillet with a little olive oil
  • Add sausage and continue to saute
  • At this time begin poaching eggs
  • Meanwhile toss your shrimp into the veggie-sausage mixture and cook until pink
  • Place two slices of toast on a plate, top with 2 poached eggs, and then top that with a generous serving of the veggies, shrimp & sausage
  • Drizzle with as much Hollandaise sauce as you’d like – I like a lot :)
  • Serve and be merry!

Cajun Shrimp & Sausage Eggs Benedict Recipe Reel:

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