Louisiana Crawfish Omelette

Russ Myers

By
@Beegee1947

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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Serves:

6

Prep:

30 Min

Method:

Stove Top

Ingredients

1 lb
cooked crawfish tails
1/4 c
butter
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
eggs
1/2 c
milk
1/2 tsp
worcestershire sauce
salt and black pepper (to taste)

Directions Step-By-Step

1
In a heavy bottom saute' pan, heat butter over medium high heat.
Add bell pepper, garlic, mushrooms and green onions.
2
Saute' three to five minutes or until vegetables are wilted,
Add crawfish and parsley.
Continue to saute' and additional five minutes.
3
In a small mixing bowl, place eggs and milk.
Using a wire whisk, beat until well blended.
Season to tast using salt, pepper and worcestershire.
4
Pour 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