📝 About This Recipe
Transport your taste buds to the heart of New Orleans with this vibrant and soul-warming Creole Omelet. This dish features the 'Holy Trinity' of Cajun cooking—onions, bell peppers, and celery—sautéed to perfection and folded into fluffy, buttery eggs. Smothered in a zesty, herb-infused tomato sauce and spiked with spicy andouille sausage, it’s a robust breakfast that captures the festive spirit and complex flavors of the French Quarter.
🥗 Ingredients
The Creole Sauce
- 1 tablespoon Olive Oil
- 1/4 cup Yellow Onion (finely diced)
- 1/4 cup Green Bell Pepper (finely diced)
- 2 tablespoons Celery (minced)
- 2 cloves Garlic (minced)
- 1 cup Canned Crushed Tomatoes (with juices)
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 piece Bay Leaf (whole)
Omelet Filling
- 1/2 cup Andouille Sausage (small dice)
- 1/2 cup Sharp Cheddar Cheese (shredded)
- 2 tablespoons Green Onions (sliced thin)
Egg Base
- 6 pieces Large Eggs (at room temperature)
- 2 tablespoons Heavy Cream (for richness)
- 1 teaspoon Creole Seasoning (such as Tony Chachere's)
- 2 tablespoons Unsalted Butter (divided)
For Garnish
- 1 tablespoon Fresh Parsley (chopped)
- 1 dash Hot Sauce (Louisiana-style)
👨🍳 Instructions
-
1
Start with the sauce: Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion, bell pepper, and celery (the Holy Trinity) and sauté for 5-6 minutes until softened.
-
2
Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, thyme, cayenne, and bay leaf. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until thickened. Remove the bay leaf before serving.
-
3
While the sauce simmers, heat a small skillet over medium-high heat. Add the diced andouille sausage and sear for 3-4 minutes until the edges are crispy and the fat has rendered. Remove from the pan and set aside on a paper towel.
-
4
In a medium bowl, crack the 6 eggs. Add the heavy cream and Creole seasoning. Whisk vigorously for about 1 minute until the mixture is uniform and slightly frothy; this incorporates air for a fluffier omelet.
-
5
Heat an 8-inch non-stick skillet over medium-low heat. Add 1 tablespoon of butter and swirl to coat the bottom and sides as it melts and foams.
-
6
Pour half of the egg mixture into the skillet. 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.
-
7
When the eggs are mostly set but still slightly moist on top (about 3 minutes), sprinkle half of the seared andouille, half of the cheddar cheese, and half of the green onions over one side of the omelet.
-
8
Fold the omelet in half over the filling. Let it sit for 30 seconds to allow the cheese to melt. Slide the omelet onto a warm plate.
-
9
Repeat steps 5-8 for the second omelet using the remaining butter, eggs, and filling.
-
10
Generously ladle the warm Creole tomato sauce over the top of each omelet. Garnish with fresh parsley and an extra dash of hot sauce if desired.
💡 Chef's Tips
For the fluffiest eggs, ensure they are at room temperature before whisking. If you can't find andouille, smoked kielbasa or spicy chorizo makes a great substitute. Be careful with salt; most store-bought Creole seasonings are very salty, so taste the sauce before adding extra. Cook the omelet over medium-low heat to avoid browning the eggs; a classic Creole omelet should be pale gold, not brown. To make it a 'Western-Creole' hybrid, add sautéed mushrooms to the filling for extra earthiness.
🍽️ Serving Suggestions
Serve alongside buttery toasted French bread or homemade buttermilk biscuits. A side of cheesy stone-ground grits is the ultimate traditional accompaniment. Pair with a classic Bloody Mary garnished with a pickled okra for a true New Orleans brunch experience. A simple side of fresh fruit, like sliced melon or berries, helps balance the spicy and savory flavors. Strong chicory coffee or a cold brew balances the richness of the andouille and eggs perfectly.