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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