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Cajun Crawfish Omelette

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Every year at the crawfish festival held the first weekend of May in Breaux Bridge, Louisiana, local cooks compete to produce the most sumptuous crawfish dishes possible, and none ever impressed me more than this rich, smooth omelette with tangy Cheddar melting all over the top. It's still not that easy to find fresh crawfish tails outside the region, but the frozen ones are fully acceptable, and, of course, small fresh shrimp can always be substituted. Be sure to fry this omelette only till the egg mixture is set but still moist."

List of Ingredients

â—¦ 2 tablespoons butter
â—¦ 1 small onion, finely chopped
â—¦ 1 celery rib, finely chopped
â—¦ ½ small green bell pepper, seeded and finely chopped
â—¦ ½ pound fresh or frozen crawfish tails
â—¦ Salt and freshly ground black pepper to taste
â—¦ Tabasco sauce to taste
â—¦ 5 large eggs
â—¦ 2 scallions (part of green tops included), chopped
â—¦ ½ cup grated extra-sharp Cheddar cheese


Recipe

In a medium skillet, melt the butter over moderate heat, add the onion, celery, and bell pepper, and stir till softened, about 5 minutes. Add the crawfish, salt and pepper, and Tabasco and continue stirring for 3 to 4 minutes. Remove from the heat. In a bowl, beat the eggs till frothy, add the scallions plus salt and pepper, stir till well blended, and set aside.

Spread the crawfish mixture over the bottom of a large, heavy skillet and cook over moderate heat for 1 minute. Pour the egg mixture over the top, tip the pan to distribute the eggs evenly, and fry till the mixture is set, about 5 minutes, loosening the edges with a spatula.

To serve, transfer the omelette to a warm serving plate, cut it into wedges, and sprinkle the cheese over the tops.

Makes 4 servings