Most New Orleanians know that the best cure for a hangover is “hair of the dog that bit you” – a spicy Bloody Mary usually does the trick. An even better cure? A plate of pan fried jambalaya cakes topped with a tangy sour cream sauce, sauteed garlic kale, and – the king of all breakfast ingredients – a fried egg. Paired with that Bloody Mary of course.
But you don’t need to have been performing a rum-induced-WAP-inspired striptease for your mirror last night to need this dish. You just need desire in your heart.
Desire for something soft, yet crunchy…
spicy, yet tangy…
and hearty, yet light…
(I don’t want to jinx it, but I’m pretty sure this video will be a top contender for “most creepy food blog media of 2020.”)
Who needs to put on a bra for a fancy brunch when you’ve got this delicious recipe? Not you, cher. Not you.
PS – Grandma, please call me before googling “what does WAP mean.”
Jambalaya Eggs Bourgeois
C'est Bon Sauce
- 1 cup sour cream
- 1.5 tablespoons chopped fresh green onions, minced
- 1.5 tablespoons chopped fresh parsley, minced
- 1.5 tablespoons Worcestershire sauce
- 1/2 teaspoon Cajun seasoning (I like Slap Ya Mama.)
- 1-2 tablespoons avocado oil (any high heat oil will do)
- 1/2 teaspoon garlic powder
- 1 head kale, de-stemmed and chopped (about 5 cups)
Fried Jambalaya Cakes
- 1/4 cup avocado oil (any high heat oil will work)
- 3 cups leftover Jambalaya (see my recipe), refrigerated at least 6 hours (I'm not sure about other Jambalaya recipes, but my cakes stick together well when I use the recipe I posted to this site, even through frying. If you try to make these with a different Jambalaya recipe, let me know if it works. I'd love to hear from you!)
4 fried eggs, over medium
C'est Bon Sauce
- Combine all ingredients and set aside. (I typically make the sauce first and let it sit on the counter while I make the kale, jambalaya cakes, and eggs. That way, at room temperature, it doesn't cool down the jambalaya cake when I add it to the top.)
- Add oil to pan and heat on medium high. When that oil claps back at you, it's ready.
- Add garlic powder and stir constantly for about 10-15 seconds, just until you see the color of the spice start to brown a little.
- Add kale, sprinkle with salt and black pepper, and continue stirring for 3-5 minutes (until kale is wilted to your liking).
- When kale is done, remove from pan and set aside.
- Add 1/4 cup avocado oil to pan on medium heat.
- While oil is heating up, measure 3/4 cup of jambalaya at a time (this will make 4 evenly sized "cakes"). Form cakes into a round ball, turning your wrists back and forth a few times to shape the cakes and get the starch in the rice to congeal a bit. Very gently flatten the cakes by pressing your palms toward one another. If a few cracks emerge at the edges of the cake, just try your best to bring the edges together with your fingers. (Note: As noted above, I use my own jambalaya recipe when making these, and they turn out great. I DO NOT, however, put my jambalaya in the oven when I'm done cooking IF I'm going to make these. You need a little extra moisture for the "cakes" to stick.)If you're using a different recipe than the one posted on this site, the jambalaya may be drier and these may not form as well. Keep me posted if you try it with a different jambalaya recipe and it does/doesn't work. I'd love to hear from you in the comments below.)
- When the oil claps back at you, drop your cakes in and fry each side for 3-5 minutes (until you see a nice, crisp browning form on top). If the oil seems to be pooling at the edges of your pan, just lift it from the fire and swirl the pan around like it's you on the tilt-o-whirl at the Seafood Festival circa 1985. Just don't vomit.
- When both sides of your cakes are nicely browned, cover the pan and remove from heat. Let sit for 1 minute before removing from pan to ensure the middle of the cake is heated through.
4 Fried Eggs, Over Medium
- If you can fry those eggs while your jambalaya cakes are frying, they'll both be nice and hot at serving time. If there's no way in hell you can do this without burning one or the other, set your oven to 250 and pop your cakes in while you fry your eggs.If you don't even know how to fry an egg, that's ok, I got you boo. We all start somewhere, and better late than never. Lena does a great job laying out the "how to" here: https://www.delish.com/cooking/recipe-ideas/a23499380/how-to-fry-an-egg/
Putting it all together
- Place your jambalaya cake on a plate. Slap yourself if you even think about taking a bite before moving on to the next step.
- Top with a dollop (or 3) of the C'est Bon Sauce.
- Top with however much of the kale you want (or none at all, it's your life damn it and I'm not gonna tell you how to live it).
- Top with the fried egg. Sprinkle with salt, black pepper, fresh parsley, and a little paprika if you have it.