This decadent entrée features an elegant take on Cajun boudin.
Boudin Cake with Wispy Scrambled Eggs, Andouille, and Blender Hollandaise
Makes 6 Servings
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 cup diced yellow onion
- 2 red bell peppers, chopped
- 1 green bell pepper, chopped
- ½ cup diced celery
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 1 pound boudin, casings removed, crumbled
- ¼ cup chopped fresh parsley
- ¼ cup sliced green onion
- 6 large eggs, divided
- 1¼ teaspoons kosher salt, divided
- 1 teaspoon Creole seasoning*
- 2 tablespoons water
- 2 tablespoons unsalted butter
- ½ pound andouille sausage, cut in pieces diagonally
- Blender Hollandaise (recipe follows)
- Garnish: fresh chives
Blender Hollandaise
- 6 egg yolks
- 3 tablespoons fresh lemon juice
- 3 tablespoons hot sauce
- 1 teaspoon Creole mustard
- ½ teaspoon Creole seasoning
- 1 cup unsalted butter
Instructions
- Preheat oven to 400°.
- In a 9-inch skillet, heat 1 tablespoon oil over medium heat. Add yellow onion, bell peppers, celery, jalapeño, and garlic. Cook, stirring occasionally, until softened, 7 to 10 minutes. Transfer to a large bowl, and let cool slightly. Wipe skillet clean.
- Add boudin, parsley, green onion, 1 egg, 1 teaspoon salt, and Creole seasoning to the onion mixture, stirring until well combined.
- Brush skillet with remaining 2 tablespoons oil. Press boudin mixture into a 1-inch layer in bottom of skillet.
- Bake until golden brown and crispy, 20 to 25 minutes. Increase oven temperature to broil. Broil until browned on top, 7 to 10 minutes. Let stand for 15 minutes before slicing.
- In another large bowl, whisk together 2 tablespoons water, remaining 5 eggs, and remaining ¼ teaspoon salt. In a large nonstick skillet, melt butter over medium-low heat. Add egg mixture. Cook, stirring occasionally, until set but still creamy, 5 to 7 minutes.
- Heat another skillet over medium heat. Add andouille, and cook, stirring occasionally, until browned and crispy, 7 to 10 minutes.
- Serve sliced boudin cake with eggs, andouille and Blender Hollandaise. Garnish with chives, if desired.
Blender Hollandaise
- In the container of a blender, combine egg yolks, lemon juice, hot sauce, mustard, and Creole seasoning.
- In a small pot, melt butter over medium heat, 1 to 2 minutes.
- With blender running, add melted butter in a slow, steady stream until smooth and thickened. Use immediately.
Notes
*We used Tony Chachere’s Original Creole Seasoning.
