Email to Cat      

Abbeville Crawfish Omelette

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"Abbeville, Louisiana, has its annual Giant Omelette Celebration every November. The festival features every kind of Cajun specialty, but the main event is the preparation and communal consumption of a giant crawfish omelette. The original recipe feeds the whole town; this adaptation makes a more manageable portion."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 1 onion, chopped
â—¦ 1 green bell pepper, seeded and chopped
â—¦ 1 cup crawfish tails, peeled and cooked
â—¦ 10 eggs
â—¦ ½ cup milk
â—¦ Sea salt and freshly ground black pepper
â—¦ 3 scallions, chopped
â—¦ 3 sprigs fresh flat-leaf parsley, chopped
â—¦ Tabasco sauce, to taste
â—¦ Warmed French bread, for serving


Recipe

Heat butter in a nonstick skillet over medium heat. Add onions and peppers and cook until soft, about 10 minutes. Stir in crawfish tails.

Beat together eggs and milk in a bowl. Season with salt and pepper. Pour eggs into skillet and cook, stirring occasionally, until soft curds form. Just before eggs are cooked to your liking, add scallions, parsley, and Tabasco. Serve with French bread.

Serves 4