Crawfish Omelette
PREP TIME: 30 Minutes

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 normally includes fresh seasonal seafood. When combined with colored peppers and a touch of garlic, crawfish makes the best of the Cajun omelettes, in my opinion.


  • 1 lb cooked crawfish tails
  • ¼ cup butter
  • ¼ cup minced red bell pepper
  • 1 tbsp chopped garlic
  • ½ cup sliced mushrooms
  • ¼ cup sliced green onions
  • 1 tbsp chopped parsley
  • 8 eggs
  • ½ cup milk
  • salt and cracked black pepper to taste
  • ½ tsp Worcestershire sauce

In a heavy-bottomed sauté pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions. Sauté three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to sauté 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.


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