Crawfish Boil Breakfast

Cajun French:  déjeuner (dā-ju-nā) – breakfast

 

PlatedThe smell of boiling crawfish permeates the air during Spring in south Louisiana.  It is rare that we eat all the crawfish we boil.  I think we intentionally boil more than needed so we have leftovers for use later.  So it was Friday, we ended up with a few crawfish tails left.  The tails along with an ear of corn and three potato halves would make a great omelet filling.

Mais C’est Bon!

Enjoy!!

Ingredients:

24 peeled boiled crawfish tails

1/2 ear corn from crawfish boil

1 ½ small potatoes from crawfish boil

2 cloves garlic, coarsely chopped

1 sm onion, chopped

Olive oil

3 eggs, beaten

Salt

Pepper

 

Remove corn from the cob

Cube potatoes

Coarsely chop garlic

Chop onion along with the green tops

Beat eggs and season with salt and pepper

Heat 1 Tbl olive oil in cast iron or other heavy skillet to medium

Sauté onions and garlic until tender

Add corn and heat

Add potatoes and heat

Add crawfish and heat

Reduce heat to low

Grease cast iron griddle or other heavy griddle with olive oil

Heat griddle to medium to medium-low

Pour eggs in griddle and spread evenly

Move griddle to one side of heat, this will become the top side of the omelet

When top side is set, move griddle so heat is under the raw side

Add crawfish mixture to raw side

When eggs are cooked, fold egg top over mixture

Serve

Boil In gredients
Boil In gredients
Onion and Garlic
Onion and Garlic
Adding Corn
Adding Corn
Adding Potatoes
Adding Potatoes
Adding Crawfish
Adding Crawfish
Omelet Mixture
Omelet Mixture
Eggs Cooking
Eggs Cooking
Omelet Making
Omelet Making
Omelet Cooked
Omelet Cooked
Ready to Serve
Ready to Serve
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