COMMENT:
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.
INGREDIENTS:
- 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
METHOD:
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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