📝 About This Recipe
Transport your taste buds to the heart of Frenchmen Street with this decadent, soul-warming breakfast staple. This omelet features succulent Louisiana crawfish tails sautéed in the 'Holy Trinity' of Cajun aromatics, enveloped in a silky, butter-rich egg fold. Finished with a velvety Creole cream sauce and a kick of cayenne, it’s a sophisticated yet rustic celebration of the Gulf Coast's finest flavors.
🥗 Ingredients
The Crawfish Filling
- 1/2 pound Crawfish tails (cooked and peeled, fat attached if possible)
- 1 tablespoon Unsalted butter
- 2 tablespoons Yellow onion (finely minced)
- 2 tablespoons Green bell pepper (finely minced)
- 1 tablespoon Celery (finely minced)
- 1 clove Garlic (grated or minced)
- 1/2 teaspoon Cajun seasoning (low sodium preferred)
The Creole Cream Sauce
- 1/2 cup Heavy cream
- 1 teaspoon Creole mustard (or stone-ground mustard)
- 1/2 teaspoon Hot sauce (Louisiana-style)
- 1 tablespoon Green onions (thinly sliced)
The Omelet Base
- 6 Large eggs (room temperature)
- 2 tablespoons Heavy cream (for the eggs)
- 2 tablespoons Unsalted butter (divided for frying)
- 1/2 cup Sharp white cheddar (freshly shredded)
- 1 tablespoon Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the Creole Cream Sauce. In a small saucepan over medium-low heat, combine the 1/2 cup heavy cream, Creole mustard, and hot sauce.
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2
Simmer the sauce gently for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Stir in the green onions and a pinch of Cajun seasoning, then set aside on the lowest heat setting to keep warm.
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3
In a medium non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the minced onion, bell pepper, and celery (the 'Holy Trinity').
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4
Sauté the vegetables for 4-5 minutes until soft and translucent, then add the garlic and cook for another 30 seconds until fragrant.
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5
Add the crawfish tails and 1/2 teaspoon of Cajun seasoning to the skillet. Toss gently for 2-3 minutes just to warm the crawfish through and let them absorb the flavors. Remove the mixture from the pan and place in a bowl; cover to keep warm.
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6
Wipe the skillet clean. In a medium bowl, crack 3 eggs (for the first omelet) and add 1 tablespoon of heavy cream. Whisk vigorously with a fork until no streaks of white remain and the mixture is slightly frothy.
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7
Melt 1 tablespoon of butter in the skillet over medium-low heat. Once the butter is foamy but not browned, pour in the egg mixture.
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8
Using a heat-resistant rubber spatula, gently push the cooked edges toward the center, tilting the pan to let the raw egg flow into the empty spaces. Do this for about 2 minutes until the bottom is set but the top still looks slightly moist.
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9
Sprinkle half of the shredded cheddar cheese over the eggs, then spoon half of the warm crawfish mixture onto one side of the omelet.
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10
Carefully fold the empty half of the omelet over the filling. Let it sit for 30 seconds to allow the cheese to melt completely.
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11
Slide the omelet onto a warm plate. Repeat steps 6 through 10 for the second omelet.
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12
Generously spoon the warm Creole cream sauce over both omelets and garnish with fresh parsley and an extra dusting of Cajun seasoning.
💡 Chef's Tips
Always use room temperature eggs to ensure a more even and tender cook. If using frozen crawfish tails, ensure they are completely thawed and patted dry to avoid a watery filling. Don't overcook the crawfish in the skillet; they are already cooked and only need to be warmed to maintain their tender texture. For a true restaurant-style finish, use a high-quality butter with high fat content for the eggs. If the sauce gets too thick while sitting, whisk in a teaspoon of warm water or milk to loosen it back up.
🍽️ Serving Suggestions
Serve alongside crispy O'Brien potatoes or buttery stone-ground grits. Pair with a spicy Bloody Mary garnished with a pickled okra or a chilled Mimosa. A side of toasted French bread or a warm buttermilk biscuit is perfect for mopping up the cream sauce. Add a few dashes of extra hot sauce on the side for those who prefer a 'Bourbon Street' level of heat.