Crawfish Omelet with Cajun Sauce Recipe

1 RED BELL PEPPER (Chopped) (Divided)

2 TBSP MINCED GARLIC (See Recipe) (Divided)

1-1/2 TBSP ALL PURPOSE FLOUR

1-1/2 CUPS HEAVY WHIPPING CREAM

10 LARGE EGGS

2 TBSP WATER

2TSP HOUSE SEASONINGS (See Recipe)

2 TSP LOUISIANA HOT SAUCE (Cayenne Based Preferred)

1 LB LOUISIANA CRAWFISH TAIL MEAT WITH FAT

Method
Divide the first 4 ingredients in half, next; chose a 2 - 10 inch Teflon skillets and over medium heat, add the butter to each skillet and melt. To each skillet add the divided onions, bell peppers and garlic, simmer until the onions are translucent. To the first skillet add the flour and cook for about 2 minutes, do NOT brown the flour, then add the cream and allow the sauce to thicken. Remove from heat when thicken and reserve warm.

Push the eggs from the edge of the pan towards the middle. Tilt the pan if needed to allow the uncooked eggs to fill in the void. The eggs will start to bubble, add

In a glass bowl scramble the eggs with 2 TBSP of water and seasonings, whip the eggs with an immersion or stick blender (this will add air to the eggs and make them fluffy when cooked). Add the egg mixture to the second skillet and cook until the eggs are about half done, use a plastic spatula to loosen the eggs from the Teflon surface.

Next add crawfish, finish cooking the eggs and continue to cook until the center of the eggs are just done, but not runny.

Add the scrambled eggs to a large warmed serving platter and pour the cream sauce over the eggs. Serve!

Chef's Notes:
I love omelets!! And as a true South Louisiana born and raised native, I like a little spice in my eggs.

The addition of the water is a key ingredient, it helps break up the protein molecules and allows the air to emulsify with the eggs. Don't forget it!

BTW, I strongly suggest to use only Louisiana Crawfish Tailmeat.... You DON'T know what conditions the Chinese ones are fed, raised and farmed in!

Ingredients