Cajun Poulet Isles Recipe

Aurora Catering's
Cajun Poulet Isles (or Creolized...See Creole Poulet Isles Recipe!)
Yield 8 - 10 Family or Buffet servings

OR 1 - 2in Hotel Pan (See Chef's Notes below)

Ingredients
3/4 LB PECAN SMOKED BACON (Diced)

3/4 LB GREEN ONION SAUSAGE (Casing removed)

1 LARGE ONION (Diced)

2 TBSP ALL PURPOSE FLOUR

8 -10 4 INCH DIAMETER PORTABELLA MUSHROOMS (Make sure that they are whole and not split)

1 DOZEN EXTRA LARGE EGGS

1 -1/2 CUP CHARDONNAY

1 CUP LOUISIANA CRAWFISH (Peeled, deveined, with the fat)
1 BUNCH GREEN ONIONS (Chopped)

1 TBSP FRESH LEMON JUICE

Method

Preheat oven to 350F for use later.

In a 14 inch cast iron skillet and over medium high heat, brown the bacon and onions to the doneness that you like. Remove reserve warm but retain the bacon grease in the pan. Lower heat to medium, and sprinkle the flour in the skillet, lightly brown.

Add the mushrooms, stem side down, and sauté for about 5 minutes. Turn the mushrooms over, continue to sauté for an additional 5 minutes. Meanwhile, divide the warmed meats and onions in the wells of the upturned mushrooms caps. Individually, crack the eggs and place in a small cup... (this technique will ensure that the yolk is NOT broken)... Pour the eggs into the wells of the portabella mushrooms. Add the wine to the skillet.

Place the skillet in the preheated oven and bake until the white of the eggs are cooked and the yolks are still liquid.

Divide the crawfish and green onions, distribute evenly on top of the eggs, ladle some of the wine sauce on top of the crawfish and eggs, sprinkle with lemon juice. SERVE in the hot skillet, with some warmed and buttered French Bread!

Alternate Method
Louisiana Crawfish have plenty of crawfish fat packed with them. If you choose not to use Louisiana crawfish, I would strongly suggest to wash the meat thoroughly under cold water.

Plate Presentation
Serve on a trivet or folded cotton napkin with a flat spatula and spoon to add extra sauce if desired. Also, have a couple of bottles of chilled champagne or chardonnay, your gonna need 'em!

Chef's Notes:

If you are catering an event of 18-20 people, then I would suggest to double the recipe and arrange the mushrooms in a 2" Hotel pan, bake off the portabellas in it, then serve in a rectangular chaffer.

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