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.

　　

Ingredients

serves 1

　　3 extra-large eggs

　　1 tablespoon olive oil

　　2 ounces andouille sausage, cut into 1/4-inch-thick slices

　　1 tablespoon unsalted butter

　　2 ounces fresh or frozen crawfish tails, thawed if frozen

　　2 tablespoons sliced scallion (white and pale green parts)

　　Kosher salt and freshly ground black pepper to taste

　　Dash of paprika

　　

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).

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.