Description
Brunch on the Bayou is a flavorful Cajun-inspired breakfast dish featuring scrambled eggs with andouille sausage, shrimp, and a medley of bell peppers. This hearty and satisfying meal is perfect for a weekend brunch with a touch of Creole flair.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 1 tablespoon unsalted butter
- 8 ounces andouille sausage (sliced)
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 1/2 teaspoon Cajun seasoning
- 1 cup cooked shrimp (peeled and deveined)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup green onions (sliced)
- Hot sauce for serving (optional)
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Cook Sausage: In a large skillet over medium heat, melt the butter. Add the andouille sausage and cook until browned, about 4–5 minutes.
- Add Vegetables: Stir in the green and red bell peppers, onion, and Cajun seasoning; cook for 3–4 minutes until the vegetables soften.
- Incorporate Shrimp: Add the shrimp and cook just until pink, about 2 minutes.
- Scramble Eggs: Reduce heat to low and pour in the egg mixture. Stir gently with a spatula, cooking until the eggs are softly scrambled and just set.
- Finish and Serve: Remove from heat, sprinkle with parsley and green onions, and serve immediately with hot sauce on the side if desired.
Notes
- For a heartier brunch, serve over cheesy grits or with warm buttermilk biscuits.
- Adjust Cajun seasoning for desired spice level.
- Smoked sausage can be substituted if andouille is unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 345 mg
