Tortillas de harina mexicana paleo
This recipe is roughly based on dish created and served at the French Press, in Lafayette, Louisiana. It is a take on the classic Eggs Sardou (a variation of Eggs Benedict) served at Brennan’s in New Orleans.
Ingredientes
- 1 cup canola oil
- 1 lb chicken thighs boneless – skin removed
- 1 tbsp Kosher salt to taste
- 1 tbsp black pepper to taste
- 1/2 lb andouille sausage quartered lengthwise and sliced ¼” thick crosswise
- 3/4 cup all-purpose flour
- 4 cloves garlic finely chopped
- 1 yellow onion medium, finely chopped
- 1 green bell pepper stemmed, seeded, and finely chopped
- 1 stalk celery finely chopped
- 1 tbsp gumbo filé optional
- 1 tsp cayenne
- 2 tbsp Worcestershire sauce
- 4 1/2 tsp hot sauce such as Tabasco, plus more for serving
- 4 cups chicken stock
- 8 green onion (scallion) trimmed and finely chopped, plus more for garnish
- 1 lb pork sausage boudin sausage if you can find it, casings removed, formed into six 3 inch patties
- 1/2 french bread cut crosswise into six 1½” slices
- 4 tbsp unsalted butter softened
- 6 slices American cheese
- 6 egg poached
Elaboración paso a paso
- Heat oven to 400°. Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper and add chicken to pot; cook, turning once, until browned and almost cooked through, about 8 minutes. Transfer to a plate. Add andouille to pot and cook, stirring, until browned, about 4 minutes; transfer to plate with chicken.
- Add remaining oil to pot, and reduce heat to medium-low; stir in flour and cook, stirring constantly, to form a dark brown roux, about 20 minutes. Add garlic, onions, peppers, and celery; cook until soft, about 4 minutes. Add filé, cayenne, Worcestershire, and hot sauce, and cook, stirring, for 1 minute. Chop reserved chicken into ½” pieces, and add to pot along with andouille and stock; bring to a boil over high heat. Reduce heat to medium, and cook, stirring occasionally, until gumbo is thickened, about 1½ hours. Season with salt and pepper, and stir in scallions; keep warm.
- Heat a 12? skillet over medium-high heat. Add boudin patties; cook, flipping once until browned and cooked through, about 8 minutes; keep warm. Brush bread slices with butter and place on a parchment paper-lined baking sheet. Place in oven and cook until lightly toasted, about 15 minutes. Place 1 slice cheese on each bread slice and continue to cook until cheese is melted, about 1 minute more. Divide bread between 6 shallow bowls, top with boudin patties and poached eggs, and ladle gumbo over top. Garnish with scallions and serve with hot sauce on the side, if you like.
