I’ve learned a thing or two about New Orleans cooking. I’ve learned enough to know that, as a Californian and not a native New Orleanian, I’m not really allowed to call any of my cooking Cajun. I’ve eaten too many avocados and not enough crawfish in my life to call anything Cajun. Luckily, I’m not listening. I’ve combined the trinity—bell pepper, onion, and parsley—with creole seasoning, and I made this in my kitchen in New Orleans. So, dangit . . . it’s Cajun!
Hungry for more Cajun food? Try our Gumbo Z’herbes recipe or our Chicken and Andouille Jambalaya recipe.
Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
- Yield: 6 servings
- Difficulty: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Unsalted butter, for the baking dish
- 2 tablespoons canola oil
- 1/3 cup yellow onion, finely chopped
- 1/3 cup green bell pepper, finely chopped
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons creole seasoning with salt (I like Tony Chachere’s)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper, freshly cracked
- 1/4 cup all-purpose flour
- 1 3/4 cups whole milk, at room temperature
- 1 heaping cup cooked Andouille sausage, chopped
- 6 large eggs, separated
- Pinch of salt
- Pinch of cream of tartar
- Place a rack in the center of the oven and preheat the oven to 350˚F. Generously butter a 2-quart baking dish and set aside.
- In a medium skillet set over medium heat, heat the oil. Add the onions and bell pepper. Cook 5 to 7 minutes, stirring, until soft, translucent, and lightly browned. Add the garlic and parsley and cook for 1 minute. Stir in the creole seasoning, cumin, and black pepper. Reduce the heat to low, sprinkle in the flour, and stir. Slowly whisk in the milk. Cook, whisking constantly, 6 to 8 minutes, until thick and bubbling. Add the sausage and stir.
- Separate the eggs and place the egg yolks in a medium bowl. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg yolks until well combined. Add about 1/2 cup of the vegetable mixture to the egg yolks and whisk well.
- Beat the egg whites on medium speed. When they begin to foam, add the salt and cream of tartar. Increase the speed slightly and beat for 5 to 6 minutes, until soft peaks form. Spoon about a third of the egg whites into the egg yolk mixture. Fold until just combined. Add another third of the egg whites and fold to combine. Add the final third and fold until combined. Spoon into the prepared pan.
- Bake 40 to 45 minutes, until puffed, browned, and no longer jiggling in the center. Let cool for 15 minutes; serve warm.