Cajun Recipe

Make aioli

In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, smoked paprika, garlic powder, and salt. Stir until smooth. Taste and adjust heat or acidity. Chill while preparing the rest (at least 5 minutes).

Caramelize onions

If you don’t have pre-caramelized onions, thinly slice one small yellow onion (about 1 cup sliced). Heat a nonstick or stainless steel skillet over medium-low heat, add 1 tsp butter or oil, add onions and a pinch of salt. Cook slowly, stirring every few minutes, until deep golden brown and sweet, about 20–25 minutes. Remove half a cup for the recipe and keep warm.

Cook Cajun sausage

In the same or a separate skillet over medium-high heat, add the Cajun seasoned sausage (crumbled). Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain any excess fat if needed and set aside on a paper towel-lined plate.

Cook tater tots

Preheat oven to 425°F (220°C). Toss frozen tater tots lightly with 1 tsp oil to encourage crisping. Arrange in a single layer on a rimmed baking sheet. Bake 18–22 minutes, turning once halfway, until golden and crisp. Alternatively, air-fry at 400°F (200°C) for 12–15 minutes, shaking basket once. Keep warm.

Scramble eggs

In a bowl whisk 3 eggs with 2 tbsp milk, 1/4 tsp salt, and 1/8 tsp black pepper until blended and slightly frothy. Heat 1 tbsp butter in a nonstick skillet over medium-low. Pour eggs into the pan and let them set at the edges for a few seconds. With a silicone spatula, gently push eggs from the edges toward the center, allowing uncooked egg to flow out. Cook slowly until soft, creamy curds form but eggs are still slightly glossy, about 2–3 minutes. Remove from heat early as they will carry residual heat.

Combine eggs, sausage, cheese and onions

Return cooked sausage to the skillet with the eggs or fold sausage into the scrambled eggs in the bowl. Layer the white American cheese slices over the warm eggs and sausage so the cheese melts (cover skillet for 30–45 seconds if needed). Fold in about 1/2 cup caramelized onions gently so they are evenly distributed.

Plate and serve

Arrange 8 hot tots on a plate. Spoon the scrambled egg, Cajun sausage, cheese, and caramelized onion mixture over or alongside the tots. Drizzle or dollop 1–2 tablespoons of chipotle aioli over the top or serve on the side. Garnish with chopped parsley if desired. Serve immediately while tots are crisp and eggs are warm.