Cajun Benedict Crawfish with Artichokes Recipe

INGREDIENTS:

• 1/2 - 1 can Robin’s Original Crawfish Étouffée
• 1 stick butter
• 1 large onion chopped
• 2 cloves garlic crushed
• 1 can artichoke hearts rinsed, drained, chopped
• 1/2 lb sliced mushrooms
• 3 tbsp flour
• 1 cup heavy whipping cream
• Parmesan cheese
• Salt, red pepper to taste
• TABASCO® brand pepper sauce
• English muffins
• Poached Eggs
• Fresh chopped parsley

Over medium heat, in 1/2 stick butter, sauté onions and garlic until transparent. Add chopped artichokes and sliced mushrooms. Cook for 5-6 minutes. Set aside. In another pan, over medium heat, melt remaining butter. Add flour and stir. Add whipping cream small amounts at a time until desired thickness. Combine sautéed vegetables, Robin’s Crawfish Étouffée and parmesan cheese. Season to taste.

To assemble: Butter and toast an English Muffin, top with poached egg, spoon sauce over the poached egg. Top with more cheese if desired. Garnish with parsley. Serve with grilled asparagus and broiled tomatoes. Serves 8.

Recipes:

• Crawfish Cardinale
• Crawfish Creole Casserole
• Crawfish Gouda Casserole
• Cajun Crawfish Pasta
• Crawfish and Corn Soup
• Cajun Benedict Crawfish with Artichokes
• Crawfish over Broiled/Grilled Fish
• Crawfish Gouda
• Crawfish Pie