Crawfish Boil Hash Recipe
Tramonte’s Andouille, Crawfish, Artichoke Bottoms, Corn, Cremini Mushrooms, Potatoes, Poached Eggs, Charon Sauce
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Ingredients
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Crawfish Boil Hash Ingredients
Method
Cooking Directions
- 1
- 2
Cook the Sausage
In a large skillet, heat olive oil over medium heat. Add the Andouille sausage and cook until browned, about 5-7 minutes.
- 3
- 4
Combine Ingredients
Add the cooked potatoes, crawfish tails, salt, black pepper, paprika, and cayenne pepper to the skillet. Stir to combine and cook for another 5 minutes until heated through.
- 5
Poach the Eggs
In a separate pot, bring water to a simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.
- 6
Serve
Divide the crawfish hash among plates. Top each serving with a poached egg and drizzle with Charon sauce. Serve immediately.
