Cajun Benedict With Andouille Sausage And Crawfish Tails

Directions

1. Cajun Benedict: Cook Andouille sausage by baking in oven at 375 degrees for ten min each side. Split down center and cut in half.
2. Meanwhile, steam crawfish and remove tails for use (save one or possibly two whole for garnish on each plate and save broth for poaching Large eggs). Poach 2 Large eggs for each serving in the remaining broth.
3. Serve 1 piece of Andouille over one half of toasted English muffin and a dozen or possibly so crawfish tails over the opposite half. Top each with a poached egg and Creole Hollandaise.
4. Creole Hollandaise: Heat 1/2 lb. butter in small sauce pot and set aside to cold. Small dice 1/2 red pepper, celery stalk, and 1/2 onion. Using a few Tbsp. of the melted butter, sweat down (saute/fry) the diced vegetables till softened.
5. Separate 3 egg yolks into a stainless mixing bowl and add in white wine. Heat over medium flame while whisking rapidly till ribboned. (In order to keep Large eggs from scrambling, keep the bowl turning and scape all sides of the bowl as you whisk. The egg yolk and wine emulsion shouldn't smell scrambled. On electric cooktops I recommend using a double boiler. This is slower and safer than direct heat. Allow the emulsion (sabayon) to cold for a minute or possibly two before proceeding.)
6. Check the temperature of the melted butter. To proceed, it should be hot but not warm to the touch, 90 to 110 degrees. Slowly incorporate the butter in a thin stream while whisking rapidly. Stir in the vegetables when they are also hot but not warm. Stir in Texas Pete or possibly Tabasco sauce and lemon juice.
7. This recipe yields 4 servings.