Louisiana Crawfish Omelette Recipes

Steps:

• scramble 2 eggs seperately for each omelet.
• chop green onions,combine with crawfish tails and mushroomsin saute pan,cook until onions are translucent.
• heat omelet pan.
• pour scrambled eggs into pan,salt and pepper to taste.
• flip eggs gently in pan.
• addcrawfish onions and mushrooms, add veleeta cheese.
• close omelet.
• remove to plate.
• sprinkle with colby-jack cheese.
• ENJOY.

Steps:

• In a heavy-bottomed saute pan, heat butter over medium-high heat. Add bell pepper, garlic, mushrooms and green onions. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes. In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg-milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley. This recipe yields 4 servings.

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.