Subj : St. Benedict 09
To   : All
From : Dave Drum
Date : Wed Mar 10 2021 15:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Benedict
 Categories: Poultry, Pork, Herbs, Vegetables, Chilies
      Yield: 6 Servings
 
      1 c  Oil
      1 lb Boned, skinned chicken
           - thighs
           Salt & fresh ground pepper
    1/2 lb Andouille sausage links;
           Quartered lengthwise, sliced
           - 1/4" crosswise
    3/4 c  Flour
      4 cl Garlic; fine chopped
      1 md Yellow onion; fine chopped
      1 sm Bell pepper; cored, fine
           - chopped
      1    Rib celery; fine chopped
      1 tb Gumbo filé
      1 ts Cayenne
      2 tb Worcestershire sauce
  1 1/2 ts Trappey's hot sauce; more
           - for serving
      4 c  Chicken stock
      8    Scallions; trimmed, fine
           - chopped, more for garnish
      1 lb Raw pork boudin sausage; in
           - six 3" patties
    1/2 sm Loaf soft French bread; cut
           - across in 6-1 1/2" slices
      4 tb Unsalted butter; softened
      6 sl American cheese
      6    Poached eggs
 
  Heat oven to 400ºF/205ºC.
  
  Heat 1/4 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.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Canapes:  A sandwich that's cut into 24 pieces.
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