louisiana crawfish omelette
(1 rating)
Nothing is more appropriate for a breakfast or brunch buffet than a full flavored omelette. The Cajuns have their own version of this dish and it usually includes fresh seasonal sea food. When combined with colored peppers and a touch of garlic, crawfish makes the best of the Cajun omelettes
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(1 rating)
yield
6 serving(s)
prep time
30 Min
method
Stove Top
Ingredients For louisiana crawfish omelette
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1 lbcooked crawfish tails
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1/4 cbutter
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1/4 cminced red bell pepper
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1 Tbspchopped garlic
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1/2 csliced mushrooms
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1/4 csliced green onions
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1 Tbspchopped fresh parsley
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8 lgeggs
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1/2 cmilk
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1/2 tspworcestershire sauce
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salt and black pepper (to taste)
How To Make louisiana crawfish omelette
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1In a heavy bottom saute' pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions.
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2Saute' three to five minutes or until vegetables are wilted, Add crawfish and parsley. Continue to saute' and additional five minutes.
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3In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to tast using salt, pepper and worcestershire.
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4Pour egg / milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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