Crawfish Omelette
Basic 3 egg omelette
Filling:
2 teaspoons Maison Louisianne Creole Spices
3 tablespoons butter
3 tablespoons minced green onions
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
Dash of cayenne pepper
1/8 teaspoon salt
Save crawfish fat and
coarsely chop crawfish.
In a sauté pan, lightly sauté
onions in butter.
Add crawfish fat and parsley and stir until
blended.
Season with Worcestershire sauce, Maison
Louisianne Creole Spices,
cayenne pepper, and salt.
Keep this filling warm while preparing
omelette.
When omelette is set, spread filling over half and fold.
Ready to serve!
