Zutaten für Cajun Scramble With Andouille Sausage
- Andouille Sausages
- 6 large eggs
- Cajun Seasoning
- 1 tablespoon olive oil
- 1 cup diced potatoes
- 1/2 cup chopped onion
- Green Bell Pepper
- Monterey Jack Pepper Cheese
- Crystal Hot Sauce
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Zubereitung von Cajun Scramble With Andouille Sausage
- In a medium bowl, whisk together 6 large eggs and 1 tablespoon of your favorite Cajun spice blend. Set aside.
- In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-low heat.
- Add 1 cup of diced potatoes and cook, stirring frequently, for 5 minutes.
- Increase heat to medium. Add 1/2 cup chopped onion and 1/2 cup chopped green bell pepper. Sauté for another 5 minutes, until potatoes and onions begin to brown.
- Add 8 ounces of sliced Andouille sausage and stir-fry for 2-3 minutes.
- Pour the egg mixture over the sausage and vegetable mixture. Let it sit for 1 minute to set slightly.
- Gently lift the edges of the eggs, tilting the pan to allow uncooked egg to flow underneath. Continue to gently fold and rotate the eggs until almost cooked through but still slightly moist.
- Sprinkle 1/2 cup of shredded cheddar cheese (or your preferred cheese) over the eggs and sausage.
- Fold the egg mixture a couple more times to melt the cheese completely.
- Divide the scramble between two plates. Top with your favorite Louisiana-style hot sauce or salsa and enjoy!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
20g
Fat
115g
Carbs
10g
