Cajun French: le matin (lu ma-tain) – morning
Start with melt in your mouth French bread from Champagne’s Bakery in the heart of Acadiana (Breaux Bridge). Next add a link of crawfish boudin from Poche’s Meat Market in Breaux Bridge, LA, with one crawfish tail in the entire length (we were trying to rescue the boudin). Next we added eggs (after all it was morning) and boiled shrimp and breakfast was served.
Mais C’est Bon!
1 poboy loaf
1 link crawfish boudin
8 medium to large peeled boiled shrimp
Heat olive oil in cast iron skillet on grill
Fry eggs with broken yoke, set aside
Slice poboy loaf lengthwise
Brush inside of loaf with olive oil
Toast on grill
Remove bread from grill
On one half smash and spread 6 cloves of softened garlic
Spread boudin on top of garlic
Top boudin with a row of boiled shrimp
On the second half place fried eggs
Combine halves and heat on grill
Remove, cut and Enjoy!