Updated: February 24, 2006

TV Seven Morning Show

 February 24, 2006

“Tchoupitoucas Hash and Eggs

4 oz. Cajun sausage diced

4 oz. cooked diced chicken

1 tblsp. Butter

1 Rib celery chopped

¼ cup chopped onion

¼ cup chopped bell peppers

1 clove garlic minced

½ tsp. Cajun or Creole seasoning

2 cups diced cooked potatoes

4 eggs fried or poached

Make sure everything is diced fine.  The hash should have all the products diced the same size.  Sauté the sausage, and chicken in the butter for 3-4 minutes.  Add the remaining ingredients, except for the eggs.  Sauté until the potatoes are browned and onions begin to wilt.  Serve with eggs, hot sauce and parmesan cheese.