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Acadian Eggs
Cajun Eggs
1 dozen eggs
4 oz. heavy whipping cream
8 oz. fresh crabmeat
8 oz. andouie sausage
8 oz. grated cheddar cheese
4 oz. feta cheese
1 medium-sized onion
2 large jalapeno peppers
1 tsp. kosher salt
1 tsp. black pepper
1 Tbls. cayenne pepper
Louisiana Hot Sauce
bacon grease
Crisco or lard

 

You will need two large skillets or cast iron frying pans and a medium-sized casserole.

In the first pan, melt bacon grease and bring to medium high heat.

Roughly chop the onion and peppers and toss into the pan, saute for one minute, then add the andouie sausage, continue cooking for two minutes, adding the crab meat last. Reduce to low heat and saute for 5 minutes, remove from heat and cover tightly.

In the other pan, melt enough Crisco or fresh lard to throughly coat the pan. Bring to medium heat. In a large mixing bowl, combine the eggs, cream, salt, black pepper and cayenne. Mix throughly by hand until the mixture is evenly colored and slightly frothy. Turn into the pan and lightly scamble the eggs, they should still be pretty wet when you remove them from the heat.

In a greased casserole, place the eggs in a nice layer, crumble the feta on top. Take the sausage and crab mixture and spread over the eggs, top with the cheddar cheese and bake in 350 degree F. pre-heated oven for 20 minutes, or until the cheddar is bubbly.

Serve at once with hard rolls, strong chicory coffee and Lousisiana Hot Sauce on the side.

Preparation Time: 30 minutes Serves: 6
Recipe Origin: United States
Submitted by:
Martin Lebroux
Louisiana
United States
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