Cajun Poulet Isles (or Creolized...See Creole Poulet Isles Recipe!)
3/4 LB GREEN ONION SAUSAGE (Casing removed)
1 LARGE ONION (Diced)
2 TBSP ALL PURPOSE FLOUR
8 -10 4 INCH DIAMETER PORTABELLA MUSHROOMS (Make sure that they are whole and not split)
1 DOZEN EXTRA LARGE EGGS
Preheat oven to 350F for use later.
Add the mushrooms, stem side down, and sauté for about 5 minutes. Turn the mushrooms over, continue to sauté for an additional 5 minutes. Meanwhile, divide the warmed meats and onions in the wells of the upturned mushrooms caps. Individually, crack the eggs and place in a small cup... (this technique will ensure that the yolk is NOT broken)... Pour the eggs into the wells of the portabella mushrooms. Add the wine to the skillet.
Place the skillet in the preheated oven and bake until the white of the eggs are cooked and the yolks are still liquid.
Divide the crawfish and green onions, distribute evenly on top of the eggs, ladle some of the wine sauce on top of the crawfish and eggs, sprinkle with lemon juice. SERVE in the hot skillet, with some warmed and buttered French Bread!
If you are catering an event of 18-20 people, then I would suggest to double the recipe and arrange the mushrooms in a 2" Hotel pan, bake off the portabellas in it, then serve in a rectangular chaffer.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: March 01, 2018