One of my favorite parts of our crawfish boils is the anticipation of having leftover crawfish. If you are lucky, there will be enough leftovers for a second meal. They make a great morning after breakfast. A tradition at our house are crawfish omelets. If you have been to a crawfish boil, the ingredients, such as crawfish, potatoes, corn and sausage, soak up the wonderful Cajun spices. The leftovers give you a second taste of the feast.
This is a basic omelet, but the types of ingredients are limited only by your taste buds and imagination.
10 to 15 crawfish tails peeled and deveined
spray canola oil
1 tbsp water
1 strip of bacon fried and chopped into small pieces
1/4 cup shredded cheese (your favorite) I like sharp cheddar
dash of creole seasoning
Put two eggs in a mixing cup, add a tablespoon of water and a dash of seasoning. Coat a 6 inch non-stick frying pan with the canola oil spray. Heat the pan to med-high. While the pan is heating stir the egg mixture well with a fork. You can use an electric mixture also, but I find that to be one extra thing to clean. Mixing well creates bubbles and water creates steam bubbles, both help fluff up the omelet during the cooking process. When the pan is hot, pour in the egg mixture. When the bottom half starts to firm up add the bacon and cut the heat back to medium-low. Add the crawfish and cheese to a half side of the omelet when the mixture begins firming up around the bacon.
With only a small amount of liquid remaining on top gently fold the side without the crawfish over the crawfish. It is important to have a small amount of liquid egg when you make the fold so the omelet will seal itself up – a trick I learned from a omelet chef at the Golden Nugget Casino in Las Vegas. Once liquid egg is no longer seeping out (about a minute or two) gently remove a place on a plate. Let it rest 3 to 5 minutes then enjoy.
Note – Don’t pile on too many crawfish until you get the hang of making the fold. If the omelet tears b don’t panic, Plan B offers great crawfish, bacon, and cheese scrambled eggs.
What extra ingredients would you add to your omelet?
Last week we had our annual work crawfish boil. Don’t freakout! It was after work and no tax dollars were spent, as far as I know. At least I hope not, I shelled out $40 for two tickets. When it was over, there were plenty of leftover crawfish, corn and potatoes. Some of us began filling “doggy bags” and talking about what we were going to do with the leftovers. I thought it would be fun to share some ideas.
The simplest thing to do would be to eat the leftovers, as is, the next day for lunch, either cold or reheated. It would be good, but a boring repeat. The leftovers have soaked up some wonderful spices and can really make some more delicious meals.
Peeled Tails – étouffée, omelet, crawfish (crab) cakes, over a green salad, spread (chicken) salad, dip
Potatoes – potato salad, hash browns or simply reheated
Corn on the Cob – simply reheated, maque choux (Google it), corn fritters
Here is what I made with the leftovers from our work crawfish boil. Étouffée and potato salad
Cooks add a lot of different food items into their crawfish boils in addition to crawfish, potatoes, and corn, such as mushrooms, garlic, sausage and hotdogs. What’s the most unique food item you have seen?