Creole Crawfish Lasagna “Benedict” (GF)
Recipe courtesy of Chef Jason Knoll, VP of Culinary, Another Broken Egg Cafe
Gluten-free Barilla lasagna with Creole tomato, shrimp, andouille sausage and crawfish sauce, mozzarella and Jack cheese, poached eggs and fried leeks.
- 36 sheets Barilla gluten-free lasagna sheets
- 12 cups Creole Crawfish Sauce (recipe follows)
- 3 pounds P&D 50 count shrimp, uncooked
- 9 cups shredded mozzarella cheese
- 6 cups shredded Jack cheese
- 9 cups fresh stemmed spinach
- 12 each poached eggs
- 6 cups fried leeks (gluten-free)
- In a 2-inch deep full hotel pan, distribute 3 cups Creole sauce.
- Evenly distribute 12 sheets of Barilla gluten-free pasta.
- Layer 3 additional cups of creole sauce.
- Distribute half of the raw shrimp.
- Distribute 3 cups of mozzarella cheese.
- Distribute 2 cups of jack cheese.
- Repeat steps 2 through 6.
- Top with remaining sauce and cheese.
- Cover with plastic and foil.
- Bake in a 425ºF oven for 40 minutes, remove the plastic and foil then continue to bake for an additional 20 minutes.
- Remove from oven and let the lasagna rest for 30 minutes before slicing.
- Once cool, cut into 16 portions.
- Reheat each portion and top with poached egg and fried leeks.
Crawfish Creole Sauce
- 2 cups diced red peppers
- 2 cups diced celery
- 2 cups diced onions
- 1 ounce chopped garlic
- 4 ounces butter
- 3 cups diced andouille sausage
- 3 ounces gluten-free flour
- 4 cups diced tomatoes in juice
- 2 tablespoons paprika
- 3 ounces Worcestershire sauce
- 2 ounces white wine
- 1 tablespoon rosemary
- 3 tablespoons Cajun seasoning
- 1 ounce Louisiana hot sauce
- 2 pounds crawfish tails
- In a large rondo, saute peppers, onions, celery, garlic and sausage in butter, until onions become soft.
- Add gluten free flour and stir until incorporated.
- Add remaining ingredients starting with wine, Worcestershire sauce and tomatoes.
- Bring to a boil then reduce to a simmer and cook for an additional 10 minutes then remove from the heat.
Chef Notes: The sauce is very hearty and although it appears thick, it thins out well with pasta absorption.