Brunch is definitely one of my favorite meals to enjoy on the weekend. I’m always in search for a new creation that combines biscuits and eggs with some sort of savory protein. Introducing the Atchafalaya Benedict. I originally saw a picture of this dish from Slim Goodies Diner in New Orleans on Facebook or Yelp and my tastebuds were immediately intrigued. It’s not a dish that is on their regular menu, so this is my attempt to recreate it based on the description posted online.
Picture a soft and fluffy homemade buttermilk biscuit. Top it with blackened catfish, and over easy or poached egg. And then top it with succulent Crawfish Étouffée. And low and behold, you’ve got the Atchafalaya Benedict. We always prefer making our crawfish étouffée using leftover boiled crawfish. They are so much fresher and usually larger than the frozen pre-packaged crawfish tails. But, beggars can’t be choosers and if you don’t readily have leftover boiled crawfish, then the pre-packaged ones will work fine. Just remember to NEVER use Chinese crawfish as it is sacrilegious to any good Cajun! Only crawfish tails from Louisiana will suffice, and the packages you purchase will state clearly on the package if they’re a product of Louisiana or China.
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Atchafalaya Benedict: Cajun on a Biscuit
Course: BrunchCuisine: CajunDifficulty: Easy4
servings30
minutes45
minutesIngredients
- Buttermilk Biscuits
2 cups 2 all-purpose flour
1 tbsp 1 baking powder
1 pinch 1 salt
1/4 cup 1/4 vegetable shortening
4 tbsp 4 cold butter, plus 2 tbsp melted
3/4 cup 3/4 buttermilk, well-shaken
- Crawfish Étouffée:
1 lb 1 unsalted butter
2 cups 2 diced yellow onions
1 cup 1 diced green bell peppers
1 cup 1 diced celery
1 tbsp 1 minced garlic
1 tsp 1 cayenne pepper
2 lbs 2 Louisiana crawfish tail meat
1/4 cup 1/4 all-purpose flour
1 1/2 cups 1 1/2 crawfish or seafood stock
Kosher salt and fresh ground black pepper, to taste
1 dash 1 hot sauce
1/4 cup 1/4 fresh flat-leaf parsley, chopped
1 cup 1 green onion tops, diced
- Blackened Catfish:
2 2 catfish fillets
1 tbsp 1 Paul Prudhomme’s Blackening Seasoning
1 tbsp 1 olive oil
- Assembly:
4 4 eggs, over easy
Directions
- Buttermilk Biscuits
- Preheat the oven to 400°F.
- In a medium bowl, whisk together the flour, baking powder, and salt. Use a pastry blender or your fingers to cut the shortening and 4 tbsp butter into the flour, until the mixture is coarse and pebbly.
- Using a fork, work in the buttermilk. Turn out the dough onto a lightly floured work surface. Gently knead the dough and pat into a rectangle about 1-inch thick.
- Lightly dust the surface of the dough with flour. The dough should feel tacky, slightly wet and sticky to the touch, not dry.
- Using your hands or a pastry scraper, fold the dough in half, then gently roll out into a 1-inch-thick rectangle again. Repeat this process twice, using a light hand with the rolling pin. Use a sharp knife to cut the dough into 8 – 10 equal squares or circles, as you prefer.
- Place the biscuits on an uncreased baking sheet and bake for 25 – 30 minutes, until golden brown.
- The last 2 minutes of baking, brush (or drizzle) the tops of the biscuits with the melted butter.
- Crawfish Étouffée:
- In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with cayenne and add the crawfish tail meat stirring to combine.
- Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock until you get a stew-like thickness.
- Season to taste with salt, pepper, and hot sauce. Garnish with chopped parsley and green onion tops.
- Blackened Catfish:
- Cut catfish fillets in half and season with Paul Prudhomme’s Blackening Seasoning. Cook catfish in 1 – 2 tbsp olive oil until done.
- Assembly:
- Slice buttermilk biscuits in half and place on a plate.
- Place each catfish fillet on top of biscuit half.
- Cook eggs over easy and place on top of catfish fillet.
- Top with crawfish étouffée and serve.
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