Cajun Crawfish Breakfast Eggs

Pat Duran


My brother-in-law was in Louisiana and had this delicious dish-he says- I am a bit scared of crawfish, they look to buggy to me or something... but he got this recipe so my sister could make them for him- she gave me this recipe..but I have not made it yet.

★★★★★ 1 vote
6 servings
15 Min
20 Min


3/4 c
1 small
yellow onion, peeled and diced
1 small
each red and yellow bell peppers, cored, seeded and diced
3 clove
garlic, peeled and chopped
2 Tbsp
all purpose flour
2 1/4 c
evaporated milk
2 tsp
seasoned salt
1/2 tsp
old bay seasoning
7 dash(es)
tabasco sauce, or more
1 lb
pkg. peeled, cleaned, and cooked crawfish tail
10 large
eggs, beaten


1Melt 6 Tablespoons of the butter in a medium saucepan over medium heat. Add half the onions,half the bell peppers, and half the garlic and cook, stirring often with a wooden spoon, until soft, 8 to 10 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in 2 cups of the milk and simmer, stirring often, until thick, 6 to 8 minutes. Add one teaspoon of the seasoned salt, and 4 dashes of the Tabasco sauce. Keep sauce warm over low heat.
2Melt remaining butter in a large skillet over medium heat. Add the remaining onions,bell peppers and garlic and cook, stirring often, until soft, 8 to 10 minutes. Add crawfish and juices from package, then add eggs.
3Season with the remaining seasoned salt and old bay seasoning and 5 or so dashes of Tabasco sauce and cook, stirring often until eggs are just set, about 5 minutes. Add the remaining milk and cook until thickened, 1 more minute. Spoon sauce over eggs.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy