Cajun Benedict

Ingredients

• 1 cup canola oil
• 1 lb. boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 lb. andouille sausage links, quartered lengthwise and sliced 1/4″ thick crosswise
• 3⁄4 cup flour
• 4 cloves garlic, finely chopped
• 1 medium yellow onion, finely chopped
• 1 small green bell pepper, stemmed, seeded, and finely chopped
• 1 stalk celery, finely chopped
• 1 tbsp. gumbo filé
• 1 tsp. cayenne
• 2 tbsp. Worcestershire sauce
• 1 1⁄2 tsp. hot sauce, such as Tabasco, plus more for serving
• 4 cups chicken stock
• 8 scallions, trimmed and finely chopped, plus more for garnish
• 1 lb. raw pork boudin sausage, casings removed, formed into six 3″ patties (available from cajungrocer.com)
• 1⁄2 small loaf soft French bread, cut crosswise into six 1 1/2″ slices
• 4 tbsp. unsalted butter, softened
• 6 slices American cheese
• 6 poached eggs

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