Creole Breakfast Stack Recipes

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Steps:

• In a medium size saucepan, over medium heat, heat 2 teaspoons oil. Add the chopped onion, celery, bell pepper and garlic and cook until onion begins to brown. Add the chopped tomato and cook for an additional 1 to 2 minutes.
• Add chicken broth, the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer. Simmer uncovered for 15 to 20 minutes or until most of liquid is absorbed.
• While the sauce simmers, add a small amount of olive oil to heavy cast iron skillet. Warm over medium heat. When the oil is hot measure the hash browns using a 1/2 cup measure. Place on hot skillet and form into patties flattening slightly with spatula. Season with salt and pepper to taste. Allow to cook until a nice crust develops on the underside, drizzle lightly with additional olive oil and flip and cook on the other side until crusty.
• Peel the shrimp and cut in half lengthwise. Add shrimp to sauce and cook until shrimp is no longer pink and cooked through. Stir in the green onions reserving a portion of the green part for garnish. Remove bay leaves, taste and adjust seasonings as needed.
• Divide the hash browns among warmed plates. In the skillet that the potatoes were cooked in cook the eggs done to your liking. We like ours over medium. Spoon sauce over plated potatoes top each with sauce and a cooked egg . Enjoy!