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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


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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)

How to Make Louisiana Crawfish Omelette


  • 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

Printable Recipe Card

About Louisiana Crawfish Omelette

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

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