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