are a necessity in South Louisiana. Other than boudin and cracklins
for breakfast this is at the top of the list! This will also work
with crab or shrimp.
This recipe will feed one hungry Cajun!
3 eggs beaten
2 Tbs. milk (approx.)
1/2 cup chopped crawfish tails
1/3 cup chopped fresh green onions
1/4 cup chopped onion
1/4 cup diced smoked sausage
1 tsp. diced garlic
1/2 cup diced mushrooms
Salt and Pepper
Bacon Grease or Butter
Beat the eggs and milk and sprinkle a little
Creole Seasoning in it.
Stir in the green onions and onions.
Put enough grease in a frying pan to cover the
bottom. Turn up the heat to high for about 30 seconds then lower the fire to
Med-Low. Pour in the egg mixture and in the center (in a line
straight across) add the garlic, mushrooms, sausage and crawfish.
You can get creative here but too much stuff in it confuses the tongue.
Begin by putting the pan off center of the fire to
try and cook the outside edges first. Move the pan around so all
edges get the same heat. When the edges are done enough, lower the
fire to low and using a spatula, fold the omelet into the center
(you know what it looks like). Cover it and let it cook for another
If you see it starting to turn brown on the bottom
(check it as you cook it) your fire is too high. Butter will make it
turn brown real fast like!
You can also do a variation of this without
folding it into the traditional omelet shape. I guess you could call
it an open-faced omelet. Just do everything as described above
except sprinkle the meat and vegetables all over it like you would a
pizza. Cook it covered on low, or if you're using an oven-safe pan
you can finish it in the oven. I normally use this method if I've
got a bunch of people to feed. What's good about it is you can
double and triple the recipe and cook it all at once.
If you have two or more types of seafood the best
thing to do is layer one portion of the omelet with one type and the
other portion with another type. That way when you take a bite
you'll taste one seafood at a time, and if someone doesn't eat one
of the types of seafood they have a choice to work with.
Finally, all the vegetables and crawfish will have
the most flavor if they come from the night before crawfish boil. If
all you have are store-bought crawfish you can put them in some
water and add a few drops of liquid crab boil to them and set them
in the ice box for a little while. If all the stuff IS from a
crawfish boil watch the seasoning, you could over-do it.
As you can see I almost missed the opportunity to
take a picture!