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Cajun Benedict: Cook Andouille sausage by baking in oven at 375 degrees for ten min each side.
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Split down center and cut in half.
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Meanwhile, steam crawfish and remove tails for use (save one or possibly two whole for garnish on each plate and save broth for poaching Large eggs).
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Poach 2 Large eggs for each serving in the remaining broth.
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Serve 1 piece of Andouille over one half of toasted English muffin and a dozen or possibly so crawfish tails over the opposite half.
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Top each with a poached egg and Creole Hollandaise.
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Creole Hollandaise: Heat 1/2 lb.
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butter in small sauce pot and set aside to cold.
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Small dice 1/2 red pepper, celery stalk, and 1/2 onion.
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Using a few Tbsp.
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of the melted butter, sweat down (saute/fry) the diced vegetables till softened.
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Separate 3 egg yolks into a stainless mixing bowl and add in white wine.
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Heat over medium flame while whisking rapidly till ribboned.
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(In order to keep Large eggs from scrambling, keep the bowl turning and scape all sides of the bowl as you whisk.
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The egg yolk and wine emulsion shouldn't smell scrambled.
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On electric cooktops I recommend using a double boiler.
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This is slower and safer than direct heat.
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Allow the emulsion (sabayon) to cold for a minute or possibly two before proceeding.)
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Check the temperature of the melted butter.
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To proceed, it should be hot but not warm to the touch, 90 to 110 degrees.
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Slowly incorporate the butter in a thin stream while whisking rapidly.
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Stir in the vegetables when they are also hot but not warm.
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Stir in Texas Pete or possibly Tabasco sauce and lemon juice.
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This recipe yields 4 servings.
