Crawfish Omelette

Crawfish Omelette

(4 servings)    Printable Version
  • 1 pound cooked crawfish tails
  • 1/4 cup butter
  • 3/4 cup red bell pepper - finely chopped
  • 1 Tablespoon garlic - finely chopped
  • 1/2 cup mushrooms - sliced
  • 1/4 cup green onions - sliced
  • 1 Tablespoon parsley - chopped
  • 8 large eggs
  • 1/2 cup milk
  • salt and cracked black pepper - to taste
  • 1/2 teaspoon 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 and milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley.

Special Note From Recipe Submitter:
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.



Looking for a way to use your crawfish? Mix it with a fine selection of vegetables and herbs to make a ragin' Cajun omelette.

Mr Breakfast would like to thank Crawfish Mike for this recipe.

Comments About This Recipe
What do you think of Crawfish Omelette?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From Fshklr
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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