Jul 13 2026
Restaurants›Mason's Grill›Acadiana Benedict Recipe

Acadiana Benedict Recipe

Inspired by Mason's Grill
Time45m
Serves4

Canadian Bacon, topped with Crawfish Étouffée. Add Fried Fish Fillet +6

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Ingredients

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Benedict Base

Crawfish Étouffée

Fried Fish Fillet (Optional)

Method

Benedict Base Preparation

  1. 1

    Prepare the English Muffins

    Split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half.

  2. 2

    Cook the Canadian Bacon

    In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly crispy.

  3. 3

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach the eggs for about 3-4 minutes for a runny yolk, or longer if desired. Remove with a slotted spoon.

Crawfish Étouffée Preparation

  1. 4

    Sauté the Vegetables

    In a large skillet over medium heat, melt 4 tablespoons of butter. Add diced onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.

  2. 5

    Make the Roux

    Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for an additional 2-3 minutes, stirring constantly, until the mixture turns a light brown color.

  3. 6

    Add Crawfish and Broth

    Slowly add the chicken broth while stirring continuously to avoid lumps. Stir in the crawfish tails, Cajun seasoning, salt, and black pepper. Simmer for 10-15 minutes until the sauce thickens.

  4. 7

    Garnish

    Finish the étouffée with sliced green onions before serving.

Fried Fish Fillet Preparation (Optional)

  1. 8

    Prepare the Breading Station

    In one bowl, mix the cornmeal, flour, salt, and black pepper. In another bowl, whisk together the egg and milk.

  2. 9

    Bread the Fish

    Dip each fish fillet first in the egg mixture, then coat with the cornmeal mixture, pressing lightly to adhere.

  3. 10

    Fry the Fish

    In a large pot or deep skillet, heat the oil over medium-high heat. Fry the fish for about 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.

Assembly

  1. 11

    Assemble the Acadiana Benedict

    On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Generously spoon the crawfish étouffée over the top. If using, place the fried fish fillet on top for an extra treat.

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