Creole Breakfast Stack Food

CREOLE BREAKFAST STACK

Creole Breakfast Stack image

Ready, Set, Cook! Special edition contest entry. You may have heard of shrimp and grits. Well how about a delicious shrimp creole sauce spooned over nice crispy hash browns. A wonderful breakfast or anytime meal.

Provided by PaulaG

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil, divided
1/2 medium yellow onion, chopped
1/4 cup celery, diced
1 small red bell pepper, chopped
2 large garlic cloves, minced
2 plum tomatoes, seeded, diced
1 cup chicken broth
2 bay leaves
1 1/2 teaspoons cajun seasoning
2 teaspoons Worcestershire sauce
hot sauce, to taste
3 green onions, thinly sliced
salt, to taste
black pepper, to taste
12 medium shrimp, deveined
2 cups Simply Potatoes® Shredded Hash Browns
4 eggs

Steps:

In a medium size saucepan, over medium heat, heat 2 teaspoons oil. Add the chopped onion, celery, bell pepper and garlic and cook until onion begins to brown. Add the chopped tomato and cook for an additional 1 to 2 minutes.
Add chicken broth, the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer. Simmer uncovered for 15 to 20 minutes or until most of liquid is absorbed.
While the sauce simmers, add a small amount of olive oil to heavy cast iron skillet. Warm over medium heat. When the oil is hot measure the hash browns using a 1/2 cup measure. Place on hot skillet and form into patties flattening slightly with spatula. Season with salt and pepper to taste. Allow to cook until a nice crust develops on the underside, drizzle lightly with additional olive oil and flip and cook on the other side until crusty.
Peel the shrimp and cut in half lengthwise. Add shrimp to sauce and cook until shrimp is no longer pink and cooked through. Stir in the green onions reserving a portion of the green part for garnish. Remove bay leaves, taste and adjust seasonings as needed.
Divide the hash browns among warmed plates. In the skillet that the potatoes were cooked in cook the eggs done to your liking. We like ours over medium. Spoon sauce over plated potatoes top each with sauce and a cooked egg . Enjoy!

CREOLE BREAKFAST

CREOLE BREAKFAST image

This recipe was given to me by my sister-in-law.This is a very rich and very filling, but man is it great!!!!

Provided by April Alvarez

Categories Breakfast Casseroles

Time 1h15m

Number Of Ingredients 17

Ingredients

1 lb linguica sauage (chopped in very small pieces
1/2 c yellow onion chopped
1/4 green pepper chopped
1/3 c green onion chopped
1/3 c white wine
8 c french bread, day old (cut into cubes)
2 1/2 c milk
1/2 c heavy cream
1/4 c melted butter
8 large eggs
1/2 lb grated montery jack cheese
1/2 lb grated pepper jack cheese
3/4 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper
3/4 c sour cream
1/2 c grated parmesan cheese

Steps:

1. Pre-heat oven 350 degress. over medium heat cook sausage until golden brown. Add both onions,green peppers cook until lightly brown.
2. Add wine stir on high and cook for 1 minute. Remove from the stove. Put bread cubes in large bowl add milk and cream. Stir well until all is well blended. Let sit for 5 minutes.
3. Pour melted butter into 9by13 dish coating sides and bottom. Mix the sausage into the bread and milk mixure.
4. Add eggs and jack cheese,salt,black and cayenne pepper. blend well and pour into 9by13 greased with melted butter. Cover with foil and bake 1 hour.Remove from oven uncover.
5. up tempeture to 375 degrees while waiting for oven to reach tempeture spread sour cream over top of casserole and sprinkle parmesan cheese over top. Return to oven and bake another 10 to 15 minutes or until top is a very golden brown.

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