This recipe is one of my long line of "I adore New Orleans" recipes, and yes, I will be cheering loudly for the Saints on Sunday. If you have never been to New Orleans...well, it is one of the best and most unique places on earth, and home to some of the best food you will ever taste. From the beignets at the Cafe du Monde (best eaten really, really late at night with your true love) to the barbeque shrimp at Pascale's Manale, to the pile of perfectly cooked spicy peel and eat crayfish at that place on Decatur Street that I can't remember the name of, to my friend Emeril's spectacular restaurants....New Orleans is Food Heaven.
There are certain ingredients that immediately conjure up New Orleans for me, and andouille sausage is one of them. Spicy, delicious...you can toss it into everything from gumbo to scrambled eggs and whatever it is will be kicked up several notches of deliciousness. My friend R says that andouille sausage is made by little Cajun angels, and I think he is right.
This recipe was supposed to be made with crayfish, but sadly, crayfish are hard to come by in northern New Jersey. If you ever want to bring me a present, crayfish would be just fine. But since no crayfish were available I substituted chopped shrimp, and that was almost as good. This dish is pretty much as easy as it gets to make -- you saute the sausage and seafood and scallions in a little bit of butter, add in the beaten eggs, gently stir the whole thing around until the eggs are set and voila! Spicy, creamy, wonderful.
Which is all I have to say for now, except....
Geaux Saints!
ANDOUILLE SAUSAGE AND SHRIMP SCRAMBLE, adapted from Bubby's Brunch Cookbook
3 large eggs
1 tablespoon olive oil
2 ounces andouille sausage, cut into 1/4 inch slices
1 tablespoon butter
2 ounces chopped shrimp (or crayfish, if you've got any!)
2 tablespoons sliced scallions
Salt and pepper to taste
1. Beat eggs until frothy
2. Heat olive oil in skillet over medium heat and saute sausage for 1-2 minutes. Add butter, shrimp and scallion and stir until shrimp are just cooked through, about 2-3 minutes.
3. Add eggs and cook, stirring continuously until they are set. Salt and pepper to taste and serve immediately.
3 large eggs
1 tablespoon olive oil
2 ounces andouille sausage, cut into 1/4 inch slices
1 tablespoon butter
2 ounces chopped shrimp (or crayfish, if you've got any!)
2 tablespoons sliced scallions
Salt and pepper to taste
1. Beat eggs until frothy
2. Heat olive oil in skillet over medium heat and saute sausage for 1-2 minutes. Add butter, shrimp and scallion and stir until shrimp are just cooked through, about 2-3 minutes.
3. Add eggs and cook, stirring continuously until they are set. Salt and pepper to taste and serve immediately.
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