Here's another breakfast recipe from South Louisiana -
Delacroix Island Hunt 'N' Fish Inn
Breakfast Egg Jambalaya
1 Pound peeled and deveined shrimp
1 Pound peeled and deveined Crawfish tails, parboiled
1/2 Pound Andoui, sliced
1/2 Pound cubed boiled ham
12 Eggs
1 medium onion, chopped
3 Stalks of green onion, chopped to the top
1/2 Bell pepper, chopped
1/4 C. Parsley
2 Tbsp. Minced garlic
1 Tsp. Salt
1 Tsp. Black Pepper
2 Tsp. Cajun Seasoning
1/4 C. Butter or Margarine
3/4 C. Shredded Colby/Jack Cheese
Preheat oven to 300 Degrees F.
1.) Wash all seafood and drain
2.) Melt butter or margarine in large deep skillet
3.) Saute shrimp, crawfish, Andoui, and ham, till shrimp are almost done.
4.) Add onions, bell pepper, parsley, green onions, and garlic and saute till all are tender.. Don't brown it now, just get it tender!!
5.) Add salt and pepper and Cajun seasoning to beaten eggs
6.) Add eggs to sauteed veggies and meats in skillet and lower heat.
7.) Keep stirring the eggs to keep everything separated and also keep eggs moist.
8.) While eggs are still runny, remove them from skillet and place into a 2"X9"X11" oblong glass or metal pan.
9.) Sprinkle cheese over the top of the egg mixture.
10.) Cover with aluminum foil and bake until cheese is melted.
*NOTE:If you don't have to impress guests, I recommend using a cast iron skillet or Dutch oven to cook this in. It saves on cleaning and also gives a more even heat distribution, and less likely to burn food.
Serves 6-8
Serve this up in the morning for breakfast with grits, homemade biscuits covered with crabmeat or shrimp gravy, orange juice and of course Cafe au Lait.
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