LOUISIANA CRAWFISH OMELETTE

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Louisiana Crawfish Omelette image

Nothing is more appropriate for a breakfast or brunch buffet than a full flavored omelette. The Cajuns have their own version of this dish and it usually includes fresh seasonal sea food. When combined with colored peppers and a touch of garlic, crawfish makes the best of the Cajun omelettes

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

*** Explore more Louisiana Crawfish Omelette Recipes »

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