A Crawfish Omelette is the natural morning-after breakfast, when you have crawfish leftover from the boil and a big appetite. Bold, Cajun flavors and protein-packed eggs and crawfish, this is a New Orleans breakfast of champions.
Unless you freeze some crawfish, this recipe will always be more popular around crawfish season (Feb-May). You can always buy frozen crawfish at grocery stores too, it's just not as good as the stuff you've boiled yourself.
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What makes this recipe so yummy
Crawfish has a deliciously sweet and distinctive flavor. It's almost like a mash-up of crab and shrimp. That pairs so well with eggs and including those Cajun spices in the cooking of the omelette really takes it up a notch.
Crawfish Omelette Ingredients
See recipe card at the bottom of this post for quantities.
How To Make a Crawfish Omelette
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: Leftover crawfish from your Crawfish Boil definitely adds a ton more flavor as they're already seasoned well.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Crab Meat - instead of crawfish, A Cajun Crab Omelette is another fabulous option.
- Shallots - instead of onions for a milder flavor.
- Jalapeños - if you want to add some textured heat.
- Egg White Omelette - just minus the yolks you can still have a good omelette if you prefer to do that.
- Spice - you can add or subtract depending on the level of heat you prefer.
Tips For The Perfect Omelette
- Cream - add a little cream to the eggs when you beat them, it will add a delicious creaminess.
- Broil - broiling from the top allows you to cook from the top so that you don't have to cook it so long from the underneath. For some reason it also helps fluff up the omelette.
What To Serve With a Crawfish Omelette
Around here, we never let a good omelette sit alone on the plate! Here are some of my go-to sides and pairings to make it a full spread:
Mel's kitchen notes
If you're going to buy frozen crawfish from the store, try to buy Louisiana crawfish (not the Chinese stuff). Louisiana crawfish has so much more flavor and the imported stuff is just bland and awful. It's worth it to pay the extra.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more recently having appeared on Food Network's "100 Cooks".
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Cheesy Cajun Crawfish Omelette
Equipment
Ingredients
- 2 Tablespoons Unsalted Butter
- ½ Each Yellow Onion small, diced
- ½ Each Green Bell Pepper small, diced
- ½ Rib Celery diced
- 6 Ounces Crawfish Tails
- 1 Pinch Shrimp and Crab Boil Seasoning
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 4 Each Large Eggs beaten
- 3 Tablespoons Cream optional
- ½ Cup Gruyere Cheese freshly grated
Instructions
- Add the butter to a large oven proof skillet and turn on heat to medium.2 Tablespoons Unsalted Butter
- Add the diced onion, bell pepper and celery (holy trinity) and cook until softened (about 5 minutes).½ Each Yellow Onion, ½ Each Green Bell Pepper, ½ Rib Celery
- Add the crawfish tails and cook just until warmed through (about 2 minutes).6 Ounces Crawfish Tails
- Sprinkle with seasoning.1 Pinch Shrimp and Crab Boil Seasoning, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder
- Beat the eggs (and cream if you're using) and pour into the skillet. Quickly move around in the other ingredients before the eggs start to set.4 Each Large Eggs, 3 Tablespoons Cream
- Sprinkle cheese on top, then cook until it starts to bubble around the edges, without touching again.½ Cup Gruyere Cheese
- Place skillet under broiler for about 1 minute, to cook from the top.
- Take back to the stove and using two spatulas carefully flip the omelette to fold in half.
- Serve immediately.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days.Nutrition
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