Tuesday, November 9, 2010

Cajun Crawfish and Andouille Omelette

Delicious!  This is a great eye opening omelette to start a day with.
     Recipe:  Fine chop a small amount of these vegetables and set them aside:  2 parts onion, 1 part celery and 1 part red and green bell pepper. 
     Heat some unsalted butter in a sauce pot over medium high heat. 
     Add an equal amount of flour while stirring. 
     Constantly stir till a dark brown roux is formed. 
     Immediately add the reserved vegetables and stir. 
     Add a little bit of chopped garlic and green onion. 
     Add some shrimp broth. 
     Add some shelled crawfish tails and sliced andouille sausage. 
     Add a pinch each of thyme, tarragon, marjoram, oregano and chopped parsley.
     Add a few pinches of paprika and cayenne pepper.
     Add black pepper and sea salt. 
     Add a small squeeze of lemon juice.
     Add a small splash of white wine.
     Bring the sauce to a boil.
     Reduce the sauce over medium heat till it becomes a light medium sauce consistency.
     Heat some unsalted butter in a non stick saute pan over medium heat. 
     Add 2 whisked eggs.  Even the edges of the omelette with a rubber spatula. 
     Flip the omelette when it is half cooked. 
     Spoon some of the Cajun crawfish and sausage onto the omelette. 
     Triple fold the omelette as you slide it onto a plate. 
     Spoon the remaining Cajun crawfish and andouille over the omelette. 
     Sprinkle some thin sliced green onion over the omelette.
     The flavors of crawfish and smoked andouille sausage go so very well together!  The spicy heat of the sauce can be adjusted to personal taste.  I never cook a boring breakfast!  This omelette is yummy!  Shawna 

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