PIONEER WOMAN CAST IRON SKILLET RECIPES RECIPES

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CHEESY CREOLE BREAKFAST SKILLET RECIPE | KARDEA BROWN ...



Cheesy Creole Breakfast Skillet Recipe | Kardea Brown ... image

Provided by Kardea Brown

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 26

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard 
1 1/2 teaspoons Cajun seasoning 
2 teaspoons sweet paprika 
1 tablespoon minced dill pickle 
1 tablespoon hot sauce 
1/2 teaspoon Worcestershire sauce 
1 large clove garlic, minced 
2 teaspoons minced chives 
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown’s House Seasoning, recipe follows
2 tablespoons unsalted butter 
1/2 medium onion, chopped 
1/2 medium green bell pepper, seeded and chopped 
1/2 medium red bell pepper, seeded and chopped 
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced 
6 large eggs, beaten 
1/4 cup whole milk 
1/2 cup shredded white Cheddar 
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder  
1 teaspoon sweet paprika 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 

Steps:

  • For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
  • For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
  • Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
  • Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
  • Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHEESY CREOLE BREAKFAST SKILLET RECIPE | KARDEA BROWN ...



Cheesy Creole Breakfast Skillet Recipe | Kardea Brown ... image

Provided by Kardea Brown

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 26

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard 
1 1/2 teaspoons Cajun seasoning 
2 teaspoons sweet paprika 
1 tablespoon minced dill pickle 
1 tablespoon hot sauce 
1/2 teaspoon Worcestershire sauce 
1 large clove garlic, minced 
2 teaspoons minced chives 
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown’s House Seasoning, recipe follows
2 tablespoons unsalted butter 
1/2 medium onion, chopped 
1/2 medium green bell pepper, seeded and chopped 
1/2 medium red bell pepper, seeded and chopped 
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced 
6 large eggs, beaten 
1/4 cup whole milk 
1/2 cup shredded white Cheddar 
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder  
1 teaspoon sweet paprika 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 

Steps:

  • For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
  • For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
  • Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
  • Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
  • Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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