Cooking Louisiana - Crawfish Omelet

Crawfish omelets 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
Creole Seasoning
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 few minutes. 

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! 









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