Ingredients
- 1 c yellow cornmeal
- 4 c broth
- ½ tsp salt
- ¼ tsp paprika
- 2 tbsp butter, vegetable, or olive oil for pan frying the polenta
- 2 cups (6 oz) shrimp, fresh or frozen
- 1½ c frozen langostino
- ¾ lb chicken, cubed
- 1 medium tomato, diced
- ½ green bell pepper, diced
- ½ lb andouille sausage, sliced
- ½ medium sweet onion, diced
- 4 cloves garlic, minced
- 8 eggs
- 3 egg yolks
- 1 tbsp whole milk
- ½ tsp kosher salt
- 4 tbsp fresh lemon juice
- ½ tsp dry thyme
- ¼ tsp cayenne pepper
- ½ tsp honey
- 2 sticks (16 tbsp) cold, unsalted butter, cut into 1 tbsp portions
Recipe Description
Inspired by a brunch dish we tried at a local breakfast place, this New Orleans-inspired dish has all the classic Cajun spices along with seafood, andoille sausage, and a sauce that will leave you licking the plate. It’s a perfect dish for lingering over brunch with friends or family. The dish is gluten free as the egg stacks sit on a polenta cake base.
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