J. Paul’s Crawfish Omelet

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing J Paul's Crawfish Omelet recipe, a delightful breakfast dish that combines the rich flavors of Louisiana crawfish with fluffy eggs. This recipe is a true Southern delight, perfect for indulging in a taste of the bayou. With a savory filling of seasoned crawfish and a touch of spice, this omelet is sure to tantalize your taste buds. Whether you're a fan of seafood or simply looking to try something new, this recipe is a must-try.

Keywords: J Paul's, crawfish, omelet, Louisiana, breakfast

J paul's crawfish omelet recipe details

J paul’s crawfish omelet recipe, recipe Rating: 4.7
Number of votes:116

I get a lot of requests for this one. If you can’t get crawfish, shrimp is just as good.
Ready in: 25 mins

Ingredients

Serves: 4

• 2 tablespoons butter
• 3/4 cup red bell pepper, chopped
• 1 clove garlic, chopped
• 1/2 cup sliced mushrooms
• 1/4 cup chopped celery
• 1 pound crawfish tail meat
• 1/4 cup sliced green onions
• 1 tablespoon chopped parsley
• 8 eggs
• 1/2 cup milk
• J. Paul’s Creole Seasoning, to taste
• 1/2 teaspoon Worcestershire sauce

Preparation method

Prep: 5 mins | Cook: 20 mins

1. In a heavy-bottomed saute pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and celery. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes.
2. In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using Creole Seasoning and Worcestershire sauce. Pour egg/milk mixture over crawfish and stir gently. When eggs are set, turn omelet onto a platter. Garnish with fresh parsley.
3. That’s how you do it in the house. Outside, use a Dutch oven, and do almost everything the same, except when you pour in the eggs, put the lid on it and put coals on top of the lid. Leave it for about 10 minutes, then check it. It’s kinda like a cake: if you insert a stick into the middle, and it comes out wet, then it ain’t done yet.
4. When it IS done, cut it like a pie and let everybody eat.