Andouille, a spicy Cajun sausage, is a must in dishes like jambalaya. Here, along with another favorite Louisiana ingredient, crawfish, it flavors a delectable scramble that will make you think of New Orleans. You may use either fresh or frozen crawfish tails. In case you’ve never eaten them, crawfish tails have a flavor that is somewhat like shrimp, only sweeter.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Using a whisk or a fork, beat the eggs in a small bowl until frothy.
Step 2
Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the andouille sausage and sauté for 1 to 2 minutes, or until crisp. Reduce the heat to low. Add the butter, crawfish tails, and scallion. Stir to combine.
Step 3
Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy. Season with salt and pepper and sprinkle with the paprika. Spoon onto a serving plate and serve immediately.
Smoked Trout Scramble Variation
Step 4
Omit the sausage and crawfish. Stir 1/2 cup smoked trout chunks into the egg mixture as the eggs start to thicken. Continue to cook until the eggs are soft but still creamy. Spoon the eggs onto a serving plate and top with Horseradish Cream (page 157).
