Crawfish Etouffee Omelet
A rich Cajun breakfast dish featuring tender crawfish tails smothered in a savory holy trinity pan sauce, wrapped inside soft eggs.
Ingredients
- 2 tbsp unsalted butter
- 1/4 cup yellow onion, diced
- 2 tbsp celery, diced
- 1/4 cup green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 lb peeled crawfish tails, thawed
- 1 tsp Cajun seasoning
- 4 large eggs, whisked
- 2 tbsp green onions, sliced
Instructions
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1
Melt 2 tbsp unsalted butter in a skillet over medium heat.
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2
Add 1/4 cup diced yellow onion, 2 tbsp diced celery, 1/4 cup diced green bell pepper, and 2 cloves minced garlic, sautéing for 4 minutes until softened.
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3
Stir in 1/2 lb thawed peeled crawfish tails and 1 tsp Cajun seasoning, cooking until heated through and internal temperature reaches 145°F, about 3 minutes.
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4
Remove crawfish mixture from skillet and set aside on a warm plate.
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5
Pour 4 whisked large eggs into the skillet and cook until edges set, then spoon the crawfish mixture over one half.
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6
Fold the omelet over the filling, garnish with 2 tbsp sliced green onions, and serve immediately.