Best Cajun Crawfish Breakfast Eggs Recipes

Cajun Crawfish Breakfast Eggs image

Provided by Pat Duran

Categories Eggs

Time 35m

Number Of Ingredients 11

3/4 c butter
1 small yellow onion, peeled and diced
1 small each red and yellow bell peppers, cored, seeded and diced
3 clove garlic, peeled and chopped
2 Tbsp all purpose flour
2 1/4 c evaporated milk
2 tsp seasoned salt
1/2 tsp old bay seasoning
7 dash(es) tabasco sauce, or more
1 lb pkg. peeled, cleaned, and cooked crawfish tail
10 large eggs, beaten

Steps:

1. Melt 6 Tablespoons of the butter in a medium saucepan over medium heat. Add half the onions,half the bell peppers, and half the garlic and cook, stirring often with a wooden spoon, until soft, 8 to 10 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in 2 cups of the milk and simmer, stirring often, until thick, 6 to 8 minutes. Add one teaspoon of the seasoned salt, and 4 dashes of the Tabasco sauce. Keep sauce warm over low heat.
2. Melt remaining butter in a large skillet over medium heat. Add the remaining onions,bell peppers and garlic and cook, stirring often, until soft, 8 to 10 minutes. Add crawfish and juices from package, then add eggs.
3. Season with the remaining seasoned salt and old bay seasoning and 5 or so dashes of Tabasco sauce and cook, stirring often until eggs are just set, about 5 minutes. Add the remaining milk and cook until thickened, 1 more minute. Spoon sauce over eggs.

Cajun Eggs image

Provided by ratherbeswimmin

Categories Breakfast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 -2 tablespoon butter or 1 -2 tablespoon margarine
4 green onions, finely chopped (use white and green parts)
1/4 bell pepper, finely chopped
1 1/2 cups crayfish tails
8 eggs, beaten
1/4 cup milk or 1/4 cup cream
cajun seasoning (I use Tony Chachere's)
hot sauce

Steps:

Melt butter in a skillet over medium heat.
Saute green onions and bell pepper for 4-5 minutes or until tender.
Add in crawfish; saute for 1 minute or so until light pink.
Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet.
Scramble until desired doneness is achieved.
Add more cajun seasoning if necessary; serve immediately.

Nutrition Facts : Calories 188.5, Fat 13.4, SaturatedFat 5.3, Cholesterol 432.8, Sodium 170.5, Carbohydrate 2.9, Fiber 0.5, Sugar 1.3, Protein 13.4

Cajun Crawfish Patties image

Provided by ratherbeswimmin

Categories Breakfast

Time 47m

Yield 8 to 12 patties

Number Of Ingredients 15

1 1/2 cups packed fresh breadcrumbs
1 lb peeled crawfish tail, chopped
2 ounces tasso, chopped (or other smoky ham)
3 tablespoons unsalted butter
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 large egg, beaten
1 cup saltine crumbs
vegetable oil, for panfrying

Steps:

Preheat oven to 350°.
Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
Melt the butter in a medium skillet over medium heat.
Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
Form mixture into 8-12 patties, no thicker that 1/2 inch.
The mixture will be a little fragile.
Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
Refrigerate patties for about 10 minutes.
Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
Drain and serve hot.