Cajun Crawfish Breakfast Eggs

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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.

serves 6 servings
prep time 15 Min
cook time 20 Min
method Saute


  •   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

How To Make

  • 1
    Melt 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.
  • 2
    Melt 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.
  • 3
    Season 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.

Categories & Tags for Cajun Crawfish Breakfast Eggs: