Indulge in a deliciously unique breakfast experience with this Savory Louisiana Crawfish Cajun French Toast from Louisiana Cookin. Created by Yvette Bonanno, a talented member of the Louisiana Crawfish Promotion and Research Board (LCPRB), this recipe masterfully blends classic French toast with bold Cajun flavors. Featuring buttery sautéed crawfish tails, a perfectly poached egg, and a creamy hollandaise sauce, this dish is an ideal way to celebrate crawfish season and the flavors of the South. Whether you’re hosting a weekend brunch or craving a hearty breakfast, this recipe is sure to impress.

The Louisiana Crawfish Promotion and Research Board has been a cornerstone of the state’s crawfish industry since its establishment in 1983. By raising funds for market development and supporting research initiatives, the board ensures that Louisiana crawfish remains synonymous with quality and flavor. This recipe exemplifies the excellence that LCPRB works tirelessly to promote.

Ingredients:

• 1 pound crawfish tails
• 4 thick slices of French bread
• 6 large eggs (2 for custard, 4 for poaching)
• 3 egg yolks, room temperature
• ½ cup heavy cream
• 1 cup milk
• 6 tablespoons butter (divided)
• 1 quart water
• ¼ cup white wine
• ¼ cup white vinegar
• 1½ tablespoons fresh lemon juice
• 3 tablespoons minced shallots
• 2 tablespoons chopped fresh parsley (divided)
• 1 tablespoon chopped green onion
• 2 tablespoons olive oil
• 1 teaspoon crab boil seasoning
• 2 teaspoons Cajun seasoning
• ½ teaspoon kosher salt
• 2 teaspoons table salt (divided)
• Pinch of cayenne pepper
• ½ teaspoon crushed red pepper (optional)

Directions:

1. In a medium bowl, whisk together the eggs, milk, heavy cream, shallots, parsley, green onion, salt, Cajun seasoning, and crushed red pepper (if using). Set aside to allow the flavors to meld.
2. Combine egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on low speed for 15 seconds. Meanwhile, melt the butter in a small saucepan until sizzling hot. With the blender still running, carefully pour the hot butter into the egg mixture in a slow, steady stream. Continue blending for about 30 seconds until the sauce thickens. Set aside.
3. Melt butter in a saucepan over medium heat. Add chopped shallots and sauté until fragrant. Stir in salt, crab boil seasoning, and white wine. Add crawfish tails and heat through, stirring gently. Remove from heat and toss with fresh parsley.
4. Soak the slices of French bread in the custard mixture until fully saturated. Heat olive oil and butter in a skillet over medium-high heat. Cook the bread slices until golden brown and slightly crispy on both sides. Remove from the skillet and set aside.
5. Bring water and vinegar to a gentle simmer in a stockpot. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes, depending on your desired doneness. Remove the eggs with a slotted spoon and drain on a clean kitchen towel.
6. Place a slice of custard-soaked French toast on a plate. Top it with a poached egg, a generous serving of sautéed crawfish tails, and a drizzle of hollandaise sauce. Repeat with the remaining portions. Serve immediately and enjoy the rich, bold flavors of Louisiana.

Side Dish Suggestions

To complement this savory masterpiece, consider serving:

• A crisp green salad with a light vinaigrette
• Grilled asparagus or roasted vegetables
• Fresh fruit salad for a touch of sweetness
• Cheesy grits or hash browns for a hearty addition

This Savory Louisiana Crawfish French Toast recipe is a testament to the vibrant flavors and culinary heritage of the South. The creamy hollandaise, tender crawfish tails, and perfectly poached eggs come together to create an unforgettable breakfast or brunch dish. Whether you’re a Louisiana native or just a fan of bold, innovative recipes, this dish is a must-try.

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