Cajun Eggs Benedict

This smoky take on a brunch favorite comes Lafayette, Louisiana’s The French Press restaurant but you can make it yourself for a taste of Cajun flavor at home.
By Susan Benton
Cajun Eggs Benedict

Cajun Eggs Benedict
Prep Time
Cook Time
Total Time
This smoky take on a brunch favorite comes Lafayette, Louisiana’s The French Press restaurant but you can make it yourself for a taste of Cajun flavor at home.
Recipe Type: Main
Serves: 6
  • 1 cup canola oil
  • 1 lb. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • ½ lb. andouille sausage links, quartered lengthwise and sliced ¼” thick crosswise
  • ¾ cup flour
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 small green bell pepper, stemmed, seeded, and finely chopped
  • 1 stalk celery, finely chopped
  • 1 tbsp. gumbo filé
  • 1 tsp. cayenne
  • 2 tbsp. Worcestershire sauce
  • 1½ tsp. hot sauce, such as Tabasco, plus more for serving
  • 4 cups chicken stock
  • 8 scallions, trimmed and finely chopped, plus more for garnish
  • 1 lb. raw pork boudin sausage, casings removed, formed into six 3? patties
  • ½ small loaf soft French bread, cut crosswise into six 1½” slices
  • 4 tbsp. unsalted butter, softened
  • 6 slices American cheese
  • 6 poached eggs
  1. Heat oven to 400°. Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper and add chicken to pot; cook, turning once, until browned and almost cooked through, about 8 minutes. Transfer to a plate. Add andouille to pot and cook, stirring, until browned, about 4 minutes; transfer to plate with chicken.
  2. Add remaining oil to pot, and reduce heat to medium-low; stir in flour and cook, stirring constantly, to form a dark brown roux, about 20 minutes. Add garlic, onions, peppers, and celery; cook until soft, about 4 minutes. Add filé, cayenne, Worcestershire, and hot sauce, and cook, stirring, for 1 minute. Chop reserved chicken into ½” pieces, and add to pot along with andouille and stock; bring to a boil over high heat. Reduce heat to medium, and cook, stirring occasionally, until gumbo is thickened, about 1½ hours. Season with salt and pepper, and stir in scallions; keep warm.
  3. Heat a 12? skillet over medium-high heat. Add boudin patties; cook, flipping once until browned and cooked through, about 8 minutes; keep warm. Brush bread slices with butter and place on a parchment paper-lined baking sheet. Place in oven and cook until lightly toasted, about 15 minutes. Place 1 slice cheese on each bread slice and continue to cook until cheese is melted, about 1 minute more. Divide bread between 6 shallow bowls, top with boudin patties and poached eggs, and ladle gumbo over top. Garnish with scallions and serve with hot sauce on the side, if you like.

Susan Benton

Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is where she writes about the secrets of Gulf Coast food.

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