Sociable

Tuesday, April 7, 2009

Crawfish Omlette


Don't ever let anybody tell ya you can't make something good out of what's already on hand! Today's recipe disproves that school of thought, and best of all, uses up leftovers in a "new and improved" recipe.

As King Rufus is on a no carb diet, I have to think way outside the box to come up with tasty meals that are, well, fit for a king. *grin* Necessity, being the mother of all inventions, brought about this new twist on scrambled eggs which I hope you'll enjoy. It's good day or night.

Cajun Scrambler

3 eggs
4 heaping Tbsp. crawfish etouffee (eh-two-fay) ***Don't panic. Recipe link for simple etouffee included at bottom
3/4 cup shredded cheese
1 Tbsp. butter or olive oil
Seasoning to taste (sea salt, pepper, Tony's or a bit of cayenne pepper, garlic powder)

Throw all your ingredients in a bowl and whisk. Pour into pan with melted butter or olive oil on medium heat and cook until eggs are ready. Serve and eat. How simple is that? And if you don't have etouffee on hand, use shrimp or crab. Good also with leftover cooked veggies or sauteed fresh, such as mushrooms, artichokes, asparagus, peppers, etc.

***Now, here's a
super fast and easy etouffee even you Yankees can make. :) If you don't have access to crawfish, use shrimp!

PS Someone needs to have a serious talk with the spell checker folks. They aren't recognizing "etouffee" or "crawfish"!






25 comments:

Jessica said...

Hoo boy. I can't eat crawfish but my hubby would eat this up. Down in the keys they serve a crab benedict and he LOVES it. Seafood goes good with eggs, I think.

Terri Tiffany said...

Just the word crawfish makes me run! How on earth do you eat over there?????

Debbie said...

I just want to know how you're not as big as a house? If I had access to that good Louisiana cooking all the time, I would be. Happily!

Sandra Leigh said...

Thanks, Angie. Your dish looks delicious - but I confess that while I read the post, I was saying "Etouffe? What on earth is etouffe?" I'm so glad you provided a recipe.

Sandra Leigh said...

See? I can't even spell it. Sheesh.

Suldog said...

Any spellchecker that doesn't recognize "crawfish" isn't worth running your work through.

Angie Ledbetter said...

Jessica, seafood and eggs ARE great together. Love Eggs Benedict!

LOL, Terri, very well is how we eat 'round these parts. :)

Debbie, I'm no toothpick fo sho!

You might not can spell it, Sandra, but I bet you can fix it!

Amen, Brother Suldog!! :)

Melissa Marsh said...

YUM. I love scrambled eggs!

Angie Ledbetter said...

Me too, Melissa, day or night.

Lynnette Labelle said...

Looks great! Never had crawfish before, but I love seafood.

Lynnette Labelle
http://lynnettelabelle.blogspot.com

Cheffie-Mom said...

YUM! YUM! YUM!

Michelle H. said...

I've never tried crawfish, although I used to catch them in the creek when I was a kid. I think I'll just stick with shrimp. This sounds absolutely yummy!

ChristaCarol said...

All I can say is....mmmmmmmmm

Angie Ledbetter said...

Lynette & Michelle, just think of crawfish as miniature lobsters with more character, and you'll get the gist of the taste. :)

Lemme know if you try it, Cheffie!

Christa, don't know if that's good or bad. LOl

Travis Erwin said...

I love crawfish but have a personal policy about eating things that fall out of a chicken's ass, so I won't be using this recipe.

Amie said...

I'm a big fan of meals scrounged from things I find in my kitchen--the less advanced planning I have to do when cooking, the more likely it is that I will, in fact, cook.

Anonymous said...

You know our crew. No leftovers from crawfish boil, so the rest is slim and none. Enjoy the visitor from the frozen nawth.
Oren

Hilary said...

Geesh, Angie. With all those cheese, butter and cream-filled soups, how on earth do you stay skinny? Seriously. My hips just grew reading the ingredients.

Midlife Jobhunter said...

Oh, that looks so much better than my dinner.

Carrie Wilson Link said...

But don't you kind of have to live in Louisiana to have crayfish on hand?

Jane! said...

I was going to say 'Of course we have crawfish on hand!' in my smart a$$ tone but then you went and mentioned the shrimp substitute. I love the etouffee. Can I just have that for breakfast?

Angie Ledbetter said...

LOL, Travis. I don't know where you think a RUMP roast comes from! :)

Amie, Amen, sistuh!

Same here, Oren. I was lucky to find the etouffee over at Mom's house. LOL

Oh, Hilary, I love you! (But skinny is NOT a word anyone would use in connection with me.)

Midlife, wish I could send you some.

Don't know 'bout no craYfish, Carrie, but CRAWfish can be found lots of places in the seafood section...look for them frozen! They are miniature lobsters!!!) :)

Jane, sure! Git ta cookin!

Karen said...

oh, now you have done it! made me hungry and no crawfish anywhere in sight!

Slendarella said...

Wow, sounds yummy. I wonder if crab or shrimp would suffice as a substitute. although I'm not eating any sort of meat right now, I'm putting your yummy looking/sounding recipe in my files for later. I can just taste this in my imagination! Oh, and it's SO VERY GOOD! Slendie

Angie Ledbetter said...

Karen, substitute your favorite seafood item!

Slenderella, thanks for visiting and good luck with your smoothie journey. And, yes, you can substitute ingredients!

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