CRAWFISH OMELETTE

Crawfish Omelette image

Provided by @MakeItYours

Number Of Ingredients 12

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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.