Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with an article on Lafayette, Louisiana's The French Press.
Ingredients
- 1 cup canola oil
- 1 lb. boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 lb. andouille sausage links, quartered lengthwise and sliced 1/4" thick crosswise
- 3⁄4 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
- 1 1⁄2 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 (available from cajungrocer.com)
- 1⁄2 small loaf soft French bread, cut crosswise into six 1 1/2" slices
- 4 tbsp. unsalted butter, softened
- 6 slices American cheese
- 6 poached eggs
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Instructions
Step 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.
Step 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.
Step 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.
- 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.
- 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.
- 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.
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