15th Annual Royal Oak Holiday Magic Parade Nov. 20

- The 15th Annual Holiday Magic Parade  is in downtown Royal Oak this year on Sunday, November 20th at 2 p.m. The parade starts at Lincoln and Washington and heads north on Washington to Fourth Street, where it heads west and ends at Lafayette. 

This Downtown Royal Oak parade will once again kick off the holiday season by showcasing over 80 parade units including marching bands, floats from the Parade Company, circus performers, dance troupes and more! 

Jay Towers from FOX 2 and 100.3 WNIC will serve as the parade's Grand Marshal again this year. 

Royal Oak boasts several restaurants in the area that are perfect for a family brunch before seeing the parade. One of those restaurants is Lily's Seafood Grill & Brewery. The restaurant's co-owner joined us in the FOX 2 Cooking School to tell us more, and to share a bayou breakfast recipe with us. You can watch in the video player above, and find his recipe below.

For more information on the parade, visit www.downtownroyaloak.org. For more information on Lily's Seafood, visit www.lilysseafood.com.

The parade is presented by Genisys Credit Union.

An awesome Mardi Gras hash of Andouille sausage, crawfish, shrimp, potato, peppers & onion, topped w/ poached eggs, Bayou relish & citrus Hollandaise.

Mardi Gras Hash Ingredients
Yields 3-4 Servings

  • 6-8 Whole eggs (2 per serving)
  • 4-6 Medium red skin potatoes, cut into ¾" cubes and boiled or steamed till tender.
  • 1 lb Medium sized shrimp, peeled & deveined and rubbed w/ blackening spices.
  • 1-2 oz Blackening spices
  • ¾ lb Crawfish tails (peeled)
  • ¾ lb Andouille sausage sliced into ¼" medallions
  • 1 Medium chopped  red, green or yellow bell pepper
  • 1 Small red union (diced fine)
  • ¼ c Vegetable or olive oil
  1. Prepare Hollandaise and set aside.
  2. Bring a pot of water to boil and reduce to simmer for poaching eggs.
  3. In heavy skillet, heat oil over medium-high heat, add cubed potatoes and  Andouille sausage,  turning until golden & crispy. Drain oil, return skillet to medium heat, add  peppers & onion  and crawfish tails.
  4. Drop eggs into pot of boiling water.
  5. Add shrimp and pinch of salt and pepper to potato mixture and stir until shrimp are pink & opaque (approx. 2-3 min.).  Transfer Bayou  hash to shallow bowls, top with 1-2 tablespoons of Bayou  relish. Remove eggs from water w/ slotted spoon, place over hash. Drizzle eggs with Hollandaise. Served w/ a thick slice of crusty, toasted bread Enjoy!

Hollandaise Ingredients

  • 3 Large egg yolks
  • ½ c Melted butter
  • ½ Small lemon (juiced)
  • 2 Dashes Tabasco (or your favorite hot sauce)
  • Pinch of salt & pepper
  1. In a small bowl, whisk together egg yolks, lemon juice, tabasco, salt and pepper.
  2. Melt butter in a saucepan over low heat.
  3. Gradually whisk yolk mixture into butter.
  4. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

Bayou Relish

Use your favorite salsa or spicy tomato relish, you'll need approx. 2 Tbl per serving.    

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