RAJUN CAJUN OMELETTE
This is the way I did every morning I came into work with a hangover during Mardi Gras. I'd get to work early and have the chef whip me up one of these and I was ready to take on the 12 hour shift ahead of me. REALLY delicious!
Provided by graniteangel
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- In a small frying pan add your sausage, ham, onions, and bell peppers. Saute for about 3-4 minutes. You shouldn't need any butter or oil due to the fat content in your sausage. Once onions and bell peppers just start to soften add your garlic, take off heat and set aside.
- Heat butter and peanut oil in omelette pan on high.
- Whisk the eggs and water together until fluffy and combined.
- Once butter has completely melted into oil swirl butter and oil around to coat entire pan. Add your eggs to hot pan.
- Turn temp to Med-High and let cook about 1 minute or until edges begin to look cooked. Carefully push cooked edges towards the middle using a spatula. You want to allow the uncooked eggs to move to the edge and coat the bottom of the pan. Shake a little and make sure eggs are not sticking (they shouldn't because there should be plenty of "lube" with the butter and oil). Turn heat to Med.
- Once eggs look mainly cooked with very little rawness on the top you'll want to sprinkle lightly with creole seaoning, add your ham, sausage, onions, bell pepper, garlic and cheese. Flip half omelette over and onto itself and allow to cook for about 2 minutes or until cheese is fully melted.
- Garnish with fresh parsley and serve with a bottle of louisiana hot sauce on the side.
- I usually make these one at a time, even when I'm entertaining. If you really want to add some pow then I suggest serving with creole sauce over the top. But really good with or without it.
- If serving a large group you can 5X the recipe and combine ingredients and pour into a 8x 12x glass baking dish and bake for 40 minutes at 350°F Be sure to place a small oven safe bowl filled with water inside of the oven with the dish while baking. Let sit for at least 10 minutes before serving. Should withstand the toothpick check by poking middle with toothpick and coming out clean by the 40 minutes. If not clean then let bake another 5-10 minutes or until done in middle.
RAJUN' CAJUN CASSEROLE
This is a good spicy shrimp, sausage, and rice dish. You can control the heat by adjusting the amount of spices used. From Southen Living.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
- Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
- Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
- Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
- Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.
Nutrition Facts : Calories 405.1, Fat 17.7, SaturatedFat 5.5, Cholesterol 177.9, Sodium 1531.6, Carbohydrate 33.4, Fiber 1.6, Sugar 2.6, Protein 26
SPICY CAJUN OMELET
The kicked up filling of mushrooms, peppers, and celery is heightened by the heat of cayenne and the fresh flavor of basil and thyme. The smoky cheese brings the omelet home, blending the lightness of the eggs with the intensely flavored filling. Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 2 large omelets
Number Of Ingredients 15
Steps:
- Heat 1/3 tbls. of the oil in a medium saute pan; add the mushrooms and 1/8 teaspoons salt. Sear the mushrooms over high heat until golden, then add a few splashes of wine to the pan and cook for 1-2 minutes, until the pan is nearly dry. Move the mushrooms to a bowl and set aside.
- Heat the remaining 1/2 tbls. oil in the pan and add the onion; saute over medium heat until it begins to release its juices, 3-4 minutes, then add the celery, peppers, 1/4 teaspoons salt, 1/8 teaspoons cayenne, and the garlic. Saute for about 15 minutes, until the vegetables are tender. Combine the vegetables, mushrooms, basil, and thyme; add the salt and cayenne to taste.
- Season the eggs with 1/4 teaspoons salt and a few pinches of pepper; add the water and whisk. Melt the butter in an omelet pan if you have one, if not, use a nonstick skillet. When the butter is hot, add half the egg mixture. With a spatula, move the eggs toward the center of the pan as they begin to set on the edges. Tilt the pan so that the entire surface is covered again with wet eggs. As the eggs begin to set, place half the vegetable mixture in the center, then sprinkle with half the cheese. Gently fold the omelet over and turn it out onto a plate. Repeat with the second omelet. Enjoy!
CAJUN OMELET
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- In a bowl, mix eggs. Then add sausage, peppers, onions, tomatoes, and Cajun spice.
- In a large frying pan, heat oil over medium high heat. Pour mixture into pan. Flip over when browned. Then add mozzarella cheese. Fold when finished.
- Serve with a side of home fries, if desired.
- Recipe can be expanded.
CAJUN OMELET
From Southern Living and tweaked a wee bit. The andouille, bell pepper and Creole seasoning make you dream of N'orleans.
Provided by pamela t.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 t butter over medium heat; add sausage; cook, stirring occasionally.
- Cook 6-7 minutes.
- Add tomatoes, bell pepper, garlic, celery; cook 5 more minutes until veggies are tender.
- Remove from skillet.
- whisk eggs, parsley, Creole seasoning and V8 juice.
- Melt 1 t butter in skillet and coat with cooking spray.
- Pour about 1/4 of egg mixture into skillet.
- Lift edges with spatula and tilt pan so that uncooked portion flows underneath.
- cook until set.
- Cover skillet and cook one more minute.
- Add 1/4 of andouille and veggies.
- Add about 1/4 C cheese.
- Fold one side of omelet over the top.
- slide onto warming dish and cover with foil; keep warm.
- Continue to cook 3 more omelets.
- Serve with hot sauce--Frank's Red Hot Sauce recommended.
Nutrition Facts : Calories 435.7, Fat 32.6, SaturatedFat 15.8, Cholesterol 684.8, Sodium 522.2, Carbohydrate 4.8, Fiber 1, Sugar 3.5, Protein 29.9
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