ADAM EATS
CAJUN BENEDICT at
THE FRENCH PRESS by Adam Chauvin follow @adamceats on Instagram and Facebook
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t is relatively simple; first, you make a roux, and then add the holy trinity, perhaps some Cajun seasoning and dried herbs, add stock, simmer, add your protein (or veggies for Gumbo Z’herbes) then serve over rice. Gumbo season is in full swing around the 337 and is showing up on social media feeds for breakfast, lunch and dinner. The basics are generally the same, but oftentimes someone will have their own take on this distinctive Cajun and Creole dish. The French Press on East Vermillion St. in downtown Lafayette, Louisiana is no exception. Start with toasted French bread, add boudin, a slice of American cheese, two poached eggs, then pour some chicken and andouille gumbo on top, and you have their Cajun Benedict. It is available from breakfast through lunchtime and seems to go well with any one of their mimosas or cocktails. The research was painstaking.
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