louisiana crawfish omelette

Name: Louisiana Crawfish Omelette
Prep time: 30 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 1 pound(s) cooked crawfish tails; 1/4 cup(s) butter; 1/4 cup(s) minced red bell pepper; 1 tablespoon(s) chopped garlic; 1/2 cup(s) sliced mushrooms; 1/4 cup(s) sliced green onions; 1 tablespoon(s) chopped fresh parsley; 8 large eggs; 1/2 cup(s) milk; 1/2 teaspoon(s) worcestershire sauce; - salt and black pepper (to taste)

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

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 lg

eggs
1/2 c

milk
1/2 tsp

worcestershire sauce
salt and black pepper (to taste)

How To Make louisiana crawfish omelette

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
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