Cajun Benedict

Cajun Benedict


  • 1 3” Buttermilk Biscuit, split in half
  • 4 ounces Smoked Natural Casing Rope Sausage Andouille
  • 2 ounces Hardwood Smoked Boneless Ham
  • 1 ounce Mild Italian Sausage
  • 2 Large Grade A Eggs, poached
  • ½ ounce Deep Fried Okra, frozen
  • 2 ounces Peppered Gravy Mix
  • 1 ounce Fresh Baby Spinach
  • 1/8 teaspoon Cajun Seasoning
  • ¼ ounce Sliced Bacon, diced


  1. Slice the andouille sausage and sear in a pan.
  2. Remove from the pan, cook diced bacon in the pan and add spinach at the very end to wilt.
  3. Cook the Italian sausage and add it to the pepper gravy mix. Let stand for 30 minutes before serving.
  4. On two halves of the buttermilk biscuit add the sliced ham, andouille, and bacon spinach mixture.
  5. Top off with the two poached eggs.
  6. Sauce the eggs with the Italian sausage gravy and garnish with the friend okra and cajun seasoning.