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Louisiana Crawfish Omelette

Russ Myers


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

★★★★★ 1 vote
30 Min
Stove Top


1 lb
cooked crawfish tails
1/4 c
1/4 c
minced red bell pepper
1 Tbsp
chopped garlic
1/2 c
sliced mushrooms
1/4 c
sliced green onions
1 Tbsp
chopped fresh parsley
8 large
1/2 c
1/2 tsp
worcestershire sauce
salt and black pepper (to taste)


1In a heavy bottom saute' pan, heat butter over medium high heat.
Add bell pepper, garlic, mushrooms and green onions.
2Saute' three to five minutes or until vegetables are wilted,
Add crawfish and parsley.
Continue to saute' and additional five minutes.
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.
4Pour egg / milk mixture over crawfish and stir gently.

When eggs are set, turn omelette onto a platter.

Garnish with fresh parsley

About this Recipe

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