Crawfish Biscuits and Gravy (the Cajun Breakfast Trifecta)

cajun breakfast trifecta

Crawfish Biscuits and Gravy (the Cajun Breakfast Trifecta)

fluffy buttery biscuit easy biscuit recipe
Updated on August 4, 2019
My definition of a cajun breakfast trifecta is the perfect buttery and flaky biscuit, an amazingly cheesy scrambled egg, some form of protein and a creamy, savory gravy added into the mix somewhere.  Add some form of crunchy, fried potatoes to that and we’ve pushed it to the limit and beyond. Breakfast is literally always a good idea.  More often than not, I prefer to have it in the middle of the night or at night. (Terrible, I know) Go figure.  Am I the only one that thinks a savory “breakfast” serves best at night?  Cozied up with a warm blanket and the greatest movie selection?  That in itself is a trifecta — breakfast, blankets and movies… moving on

This recipe is definitely cajun inspired, as I’d like all my meals to be.  I took the typical southern biscuits and gravy recipe and upgraded it to what I believe would be something I could sneak to my great grandmother in the middle of the night when neither one of us is supposed to be eating something so savory and so heavy.  

 

Breakfast sausage and crawfish simmering into a gravy, then served smothered on the flakiest buttery biscuit is the perfect blend of salty and savory that I think anyone on any coast could appreciate.  Adding some cheesy scrambled eggs to the mix is going overboard, but what’s breakfast without eggs?  

One thing I believe may deter some from enjoying this recipe is that — most breakfast sausage is made with pork.  Mostly for the fatty and salty content — but there are ways to avoid pork and enjoy the wonderful flavors often found in breakfast sausage.  By substituting pork sausage for turkey sausage you could self season the turkey sausage with cracked fennel seeds, rosemary, marjoram, oregano, sage, and a pinch of salt and pepper. (Would you like to see this in detail? Send me a message and let me know!) The fennel seeds are what will really provide the flavor often found in breakfast sausage.  Not much is required for the extremely aromatic perennial herb, so be sure to use sparingly!

cajun breakfast trifecta

Now, I’m not going to just graciously hand over this recipe, without providing you with warnings and any possible ramifications, should you decide to continue on to the “Cajun Breakfast Trifecta” journey. 

Yes, this is wonderfully creamy and savory.  Yes, it is amazing and will bring joy to your heart, soul and stomach.  But this isnt called the Cajun Breakfast Trifecta for no reason…

  1. People will fall in love with you.  If they happen to already be in love with you, consider this the nail in the coffin.
  2. People will compliment you continuously on how delicious this is.. laced with a few “OMG”‘s.  At least in my experience they did .. 
  3. People tend to become really lazy.. and may even fall into a deep.. deep slumber.  Rightfully so, this recipe contains many “heavy” components.  First, a gravy, loaded with two meats, the sausage and the crawfish AND flaky, buttery biscuits!   There’s tryptophan all up and throughout the entirety of this meal. 
buttery flaky biscuits
I understand that this recipe features many complex steps.  You’re literally creating everything from scratch — everything but the crawfish and cows, churning the butter by hand and milling the flour yourself.  You could do that.. but you’d be making breakfast for a whole new day.. Let’s get into some tips and the recipe, shall we!

TIPS

  • BISCUITS: Keep your cold ingredients COLD and knead the dough gently.  You want the dough flaky, buttery and you want it to rise beautifully.  Keep your kneading and folding to a minimum.  They may look ugly or seem to “not look right” but that will be the difference between thick, dry, stuck to the roof of your mouth, HELP I’m choking biscuits and fluffy, buttery melt-in-your-mouth-nom-nom-slap-your-mom…biscuits.
  • When making the roux for your gravy, be sure to take your time and mix the flour and butter together well.  The more roux, the thicker the gravy — but also, the more time you take mixing the roux, the more you cut the taste of the flour and allow the natural flavors of everything you mix in later to really settle into the gravy.
  • When adding the milk to your roux, pour in small amounts at a time.  If you add in the milk all at once, it will be harder to break down the lumps of flour and mix the ingredients well.
  • Not a fan of seafood?! Opt for the buttermilk chicken instead, and smother with gravy — now THAT will knock your socks off.

SUBSTITUTE CHICKEN INSTEAD

buttery biscuits

GET THE RECIPE

Yields1 Serving

Homemade Biscuits
 2 cups Self Rising Flour
 8 tbsp Frozen Butter, Grated
 2 tbsp Crisco Vegetable Shortening – Cold
 1 tbsp Sugar
 1 cup Whole Milk
 ½ tsp Salt
Sausage + Crawfish Gravy
 ½ cup Crawfish, halved
 ½ cup Breakfast sausage, (this recipe used Jimmy Dean)
 ½ cup Chicken Stock or Shrimp Stock
 2 ¾ cups Milk
 2 tbsp Self-rising flour
 2 tbsp Butter
 1 tsp Cajun seasoning
 Salt + Pepper to taste
Cheesy Eggs
 3 Eggs
 1 tbsp Butter
 1 tsp Milk
 1 tsp Water
 ¼ cup Cheddar Cheese, shredded
 Salt + Pepper to taste

1

Preheat your oven to 375°F

2

In a large mixing bowl, combine all dry ingredients (flour, salt and sugar) and mix together with a fork. Take a stick of butter (extremely cold!), cutting at the 8 tablespoon mark and grate the butter into your dry mixture. Add two (semi-generous) tablespoons of cold Crisco Vegetable shortening to the dry mixture and fold in with a fork. Mix this well, your goal is to make sure the vegetable shortening and butter have coated as much flour as possible.

3

Add one cup of milk to dry mixture and stir until dough forms. Once the dough has formed, you will notice the texture seems a bit thick and somewhat chunky. This is perfect, transfer the dough to a flat floured surface and gently knead about three to four times.

4

Keep your dough thick, while flattening (after kneading) and cut circles in the dough to make your biscuits. When placing your biscuits in an oven safe dish, be sure that the dough is touching so they may rise perfectly.

5

Set biscuits in the oven for about 17-20 minutes or until a perfect golden surface appears, using the rest of the butter you cut previously, to butter those perfectly golden biscuits.

PREP YOUR GRAVY
6

Cook sausage in a non-stick skillet (or cast iron skillet), grinding it into smaller pieces. Once cooked, stir in the crawfish and allow to cook for a few minutes more. When finished, remove from the skillet and set aside. It is best to each meat separately, you want to avoid overcooking the crawfish so they do not come out chewy.

7

In the same skillet on medium heat, mix two tablespoons of flour and two tablespoons of butter until a roux forms. Continue to stir slowly. Once the roux has formed, mix in chicken and shrimp stock and stir. This will thicken the roux! While stirring, add cajun seasoning and mix well.

8

Slowly pour your milk into the roux and stir. It is best to stir in small amounts at a time, so that you can ensure the flour and milk mix together well. Pouring all of it in at once could leave Your gravy will begin to form, when you see that the Lower your temperature and add sausage and crawfish, stirring gently until sauce is thick and creamy. Taste test – and add salt and pepper to taste!

CHEESY SCRAMBLED EGGS
9

In a large nonstick skillet, melt the butter over medium-low heat. Make sure to be careful to not brown the butter. Low heat is the key to cooking the eggs properly.

10

In a large bowl, add the eggs, 1 teaspoon cold water and 1 teaspoon of milk. Whisk together until frothy. There should be no remnants of yolk in the eggs.

11

Swirl the skillet, coating the butter along the edges, as well as on the bottom. Pour the eggs into the skillet and let sit for a few seconds.

Once you notice the eggs are starting to settle to the bottom of the skillet, gently whisk the eggs again and allow them to sit, cooking a few minutes more. Add your cheddar cheese. Use the whisk to slowly mix in the cheddar and lift the eggs from the pan.

Once eggs are completely cooked and the cheese is melted. You are done!

Ingredients

Homemade Biscuits
 2 cups Self Rising Flour
 8 tbsp Frozen Butter, Grated
 2 tbsp Crisco Vegetable Shortening – Cold
 1 tbsp Sugar
 1 cup Whole Milk
 ½ tsp Salt
Sausage + Crawfish Gravy
 ½ cup Crawfish, halved
 ½ cup Breakfast sausage, (this recipe used Jimmy Dean)
 ½ cup Chicken Stock or Shrimp Stock
 2 ¾ cups Milk
 2 tbsp Self-rising flour
 2 tbsp Butter
 1 tsp Cajun seasoning
 Salt + Pepper to taste
Cheesy Eggs
 3 Eggs
 1 tbsp Butter
 1 tsp Milk
 1 tsp Water
 ¼ cup Cheddar Cheese, shredded
 Salt + Pepper to taste

Directions

1

Preheat your oven to 375°F

2

In a large mixing bowl, combine all dry ingredients (flour, salt and sugar) and mix together with a fork. Take a stick of butter (extremely cold!), cutting at the 8 tablespoon mark and grate the butter into your dry mixture. Add two (semi-generous) tablespoons of cold Crisco Vegetable shortening to the dry mixture and fold in with a fork. Mix this well, your goal is to make sure the vegetable shortening and butter have coated as much flour as possible.

3

Add one cup of milk to dry mixture and stir until dough forms. Once the dough has formed, you will notice the texture seems a bit thick and somewhat chunky. This is perfect, transfer the dough to a flat floured surface and gently knead about three to four times.

4

Keep your dough thick, while flattening (after kneading) and cut circles in the dough to make your biscuits. When placing your biscuits in an oven safe dish, be sure that the dough is touching so they may rise perfectly.

5

Set biscuits in the oven for about 17-20 minutes or until a perfect golden surface appears, using the rest of the butter you cut previously, to butter those perfectly golden biscuits.

PREP YOUR GRAVY
6

Cook sausage in a non-stick skillet (or cast iron skillet), grinding it into smaller pieces. Once cooked, stir in the crawfish and allow to cook for a few minutes more. When finished, remove from the skillet and set aside. It is best to each meat separately, you want to avoid overcooking the crawfish so they do not come out chewy.

7

In the same skillet on medium heat, mix two tablespoons of flour and two tablespoons of butter until a roux forms. Continue to stir slowly. Once the roux has formed, mix in chicken and shrimp stock and stir. This will thicken the roux! While stirring, add cajun seasoning and mix well.

8

Slowly pour your milk into the roux and stir. It is best to stir in small amounts at a time, so that you can ensure the flour and milk mix together well. Pouring all of it in at once could leave Your gravy will begin to form, when you see that the Lower your temperature and add sausage and crawfish, stirring gently until sauce is thick and creamy. Taste test – and add salt and pepper to taste!

CHEESY SCRAMBLED EGGS
9

In a large nonstick skillet, melt the butter over medium-low heat. Make sure to be careful to not brown the butter. Low heat is the key to cooking the eggs properly.

10

In a large bowl, add the eggs, 1 teaspoon cold water and 1 teaspoon of milk. Whisk together until frothy. There should be no remnants of yolk in the eggs.

11

Swirl the skillet, coating the butter along the edges, as well as on the bottom. Pour the eggs into the skillet and let sit for a few seconds.

Once you notice the eggs are starting to settle to the bottom of the skillet, gently whisk the eggs again and allow them to sit, cooking a few minutes more. Add your cheddar cheese. Use the whisk to slowly mix in the cheddar and lift the eggs from the pan.

Once eggs are completely cooked and the cheese is melted. You are done!

cajun_trifecta_recipe

4 Comments

Fried Chicken & Buttermilk Biscuits - 7TH AND BOURBON
July 5, 201612:27 am
[…] do you know.. 11:30AM on a saturday morning and yet another deliciously savory brunch of fried chicken and buttermilk biscuits. everything tastes better fried. it’s true!! it’s actually scientifically proven.. […]
Stephen Johnson
December 3, 20183:01 pm
If this is a trifecta, where are the eggs in the recipe?
Alexanderia
February 1, 201912:59 am
The eggs are made regular -- I do lightly season with garlic, paprika and parsley! If you'd like a recipe of how I make my eggs, I will gladly add one! :) Let me know and thanks for visiting!
Alexanderia
August 4, 20199:34 pm
Hello Stephen! This recipe has been updated to include a recipe for cheesy cheddar eggs! Hope you enjoy!
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