Best Louisiana Crawfish Omelette Recipes
CRAWFISH OMELET
this recipe is great for leftover crawfish tails the morning after a crawfish boil.a fabulous dish for brunch.this is my presonal recipe. i hope you enjoy it as much as we do.
Provided by redsilk4
Categories Breakfast
Time 45m
Yield 4 omelets, 8 serving(s)
Number Of Ingredients 7
Steps:
- scramble 2 eggs seperately for each omelet.
- chop green onions,combine with crawfish tails and mushroomsin saute pan,cook until onions are translucent.
- heat omelet pan.
- pour scrambled eggs into pan,salt and pepper to taste.
- flip eggs gently in pan.
- addcrawfish onions and mushrooms, add veleeta cheese.
- close omelet.
- remove to plate.
- sprinkle with colby-jack cheese.
- ENJOY.
Nutrition Facts : Calories 125.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 272.2, Sodium 109, Carbohydrate 2.4, Fiber 0.7, Sugar 1.2, Protein 15.9
CRAWFISH OMELETTE RECIPE - (1/5)
Provided by á-174942
Number Of Ingredients 12
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.
LOUISIANA CRAWFISH BOIL
What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.
Provided by IMANKAY
Categories Trusted Brands: Recipes and Tips Sparkle
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
- Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
- Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g
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