Beazell's Cook Book

Crawfish Omelet

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Crawfish Omelet  




1 pound cooked crawfish tails

1/4 cup butter

1/4 cup minced red bell pepper

1 tablespoon chopped garlic

1/4 cup chopped green onions

1 tablespoon chopped parsley

8 eggs

1/2 cup milk

Beazell's Cajun Seasoning, to taste

1/2 teaspoon Worcestershire sauce



In a heavy-bottomed sauté pan, heat butter over medium high heat. Add bell pepper, garlic and green onions. Sauté three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Reduce heat to medium and continue to sauté an additional five minutes. In a small mixing bowl, combine eggs and milk. Using a wire whisk, beat until well blended. Season to taste with Beazell's Cajun Seasoning and the Worcestershire sauce. Pour egg and milk mixture over crawfish mixture and stir gently. When eggs are set, turn omelet onto a platter. Garnish with fresh parsley.


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