Best Crawfish Omelette Recipes

Crawfish Omelette Recipe - (1/5) image

Provided by á-174942

Number Of Ingredients 12

1 pound cooked crawfish tails
1/4 cup butter
3/4 cup minced red bell pepper
1 tablespoon chopped garlic
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 tablespoon chopped parsley
8 eggs
1/2 cup milk
Salt to taste
Freshly-cracked black peeper to taste
1/2 teaspoon Worcestershire sauce

Steps:

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. This recipe yields 4 servings.

Crawfish Omelette image

Provided by @MakeItYours

Number Of Ingredients 12

3 tablespoons unsalted butter
1/2 cup (about 12) pre-cooked crawfish tails, thawed if frozen
2 tablespoons finely diced green onion
1 tablespoon finely diced yellow onion
1 teaspoon minced garlic
1 tablespoon finely minced red sweet mini pepper
Leaves of 1 thyme sprig
2 tablespoons chopped flat-leaf parsley
3 large eggs
1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
Sea salt
1 whole crawfish (optional), for garnish

Steps:

Preheat your oven to 200ºF.
In a 9-inch, nonstick pan over medium heat, add 1 tablespoon of the butter. Once sizzling hot, add the crawfish tails and cook until just warmed through, about 1 minute. Drain on a paper towel and keep warm.
In the same pan over medium heat, add 1 tablespoon of the butter. Once sizzling hot, add the onions, garlic, pepper, thyme, and parsley. Cook just until the yellow onion turns translucent, about 3 minutes. Remove to a platter and keep warm.
In the same pan over medium heat, add the remaining 1 tablespoon of the butter.
Crack the eggs into a bowl and add the Cajun seasoning. Whisk until beaten. Once the butter is sizzling, swirl it around in the pan to cover the entire surface. Add the eggs to the pan and, with a rubber spatula, stir the eggs. Continue stirring just until the eggs begin to set, and then smooth them out to cover the bottom of the pan.
Add the cooked aromatics and herbs evenly across the eggs, and distribute the crawfish tails on top of that. Place the pan in the warm oven to heat through all the ingredients, about 5 minutes.
Remove from the oven and, using the spatula, gently slide the omelette from the pan and onto a warm plate. Sprinkle with sea salt and garnish with a whole crawfish in the center (if you have it). Serve immediately while hot.

Louisiana Crawfish Omelette image

Provided by Russ Myers @Beegee1947

Categories Eggs

Number Of Ingredients 11

1 pound(s) cooked crawfish tails
1/4 cup(s) butter
1/4 cup(s) minced red bell pepper
1 tablespoon(s) chopped garlic
1/2 cup(s) sliced mushrooms
1/4 cup(s) sliced green onions
1 tablespoon(s) chopped fresh parsley
8 large eggs
1/2 cup(s) milk
1/2 teaspoon(s) worcestershire sauce
- salt and black pepper (to taste)

Steps:

In a heavy bottom 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 and parsley. Continue to saute' and additional five minutes.
In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to tast 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