Kardea Brown's bringing New Orleans to her house for brunch! Her Cheesy Creole Breakfast Skillet packs sausage, shrimp and lots of flavor into one delicious egg breakfast
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Kardea Brown shares downhome, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Cheesy Creole Breakfast Skillet
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Directions

Creole Sauce:
1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives

Skillet:
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown’s House Seasoning, recipe follows
2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4inch thick
1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions

Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.

For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.

Melt the butter in a large (12inch) castiron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.

Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.

Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.

Miss Brown’s House Seasoning:
Yield: 5 teaspoons
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Cook’s Note
Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.

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Kardea's Cheesy Creole Breakfast Skillet | Delicious Miss Brown | Food Network
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