Basic 3 egg omelette
3/4 cups crawfish tail-meat
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!