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Crawfish Omelette
(4 servings) Printable Version
- 1 lb cooked crawfish tails
- 1/4 cup butter
- 3/4 cup minced red bell pepper
- 1 tbsp chopped garlic
- 1/2 cup sliced mushrooms
- 1/4 cup sliced green onions
- 1 tbsp chopped parsley
- 8 eggs
- 1/2 cup milk
- salt and cracked black pepper to taste
- 1/2 tsp Worcestershire sauce
In a heavy-bottomed saute pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes.
In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg / milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley.
Nothin' be more propriate for a breakfast or brunch buffet than a full-flavored omelette. We Cajuns have our own version of this dish and it normally includes fresh seasonal seafoods. When combined with colored peppers and a touch of da garlic, crawfishes make da best of da Cajun omelettes, in my opinion.
Mr Breakfast would like to thank Crawfish Mike for this recipe.
Recipe number 11. Submitted 4/12/2002.
| Latest Breakfast Lover Comments for Crawfish Omelette |
Overall Average Rating = 5 (out of 5)
By Fshklr
| Recipe Rating (out of 5): |  |
WOW!!! Had my father in law here from Louisiana, and he brought 20lbs of crawfish.... I made this with 1 lb of the peeled and cooked tails!!!
It is EXCELLENT!!! I used a cast iron skillet and had to bake the dish in the oven to finish off the recipe to prevent over cooking, burning.
20 mins at 350 was the ticket... we have made it several times since.
Comment submitted: 7/18/2008 (#5913)
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