Cajun Crawfish Breakfast Eggs Recipes

Steps:

• 1. Melt 6 Tablespoons of the butter in a medium saucepan over medium heat. Add half the onions,half the bell peppers, and half the garlic and cook, stirring often with a wooden spoon, until soft, 8 to 10 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in 2 cups of the milk and simmer, stirring often, until thick, 6 to 8 minutes. Add one teaspoon of the seasoned salt, and 4 dashes of the Tabasco sauce. Keep sauce warm over low heat.
• 2. Melt remaining butter in a large skillet over medium heat. Add the remaining onions,bell peppers and garlic and cook, stirring often, until soft, 8 to 10 minutes. Add crawfish and juices from package, then add eggs.
• 3. Season with the remaining seasoned salt and old bay seasoning and 5 or so dashes of Tabasco sauce and cook, stirring often until eggs are just set, about 5 minutes. Add the remaining milk and cook until thickened, 1 more minute. Spoon sauce over eggs.

Steps:

• Melt butter in a skillet over medium heat.
• Saute green onions and bell pepper for 4-5 minutes or until tender.
• Add in crawfish; saute for 1 minute or so until light pink.
• Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet.
• Scramble until desired doneness is achieved.
• Add more cajun seasoning if necessary; serve immediately.

Steps:

• Preheat oven to 350°.
• Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
• In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
• Melt the butter in a medium skillet over medium heat.
• Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
• Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
• Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
• Form mixture into 8-12 patties, no thicker that 1/2 inch.
• The mixture will be a little fragile.
• Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
• Refrigerate patties for about 10 minutes.
• Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
• Drain and serve hot.