Crawfish Omelette
Prep time
Cook time
Total time
Recipe by:
Serves: 1
  • 3 tablespoons unsalted butter
  • ½ cup (about 12) pre-cooked crawfish tails, thawed if frozen
  • 2 tablespoons finely diced green onion
  • 1 tablespoon finely diced yellow onion
  • 1 teaspoon minced garlic
  • 1 tablespoon finely minced red sweet mini pepper
  • Leaves of 1 thyme sprig
  • 2 tablespoons chopped flat-leaf parsley
  • 3 large eggs
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • Sea salt
  • 1 whole crawfish (optional), for garnish
  1. Preheat your oven to 200ºF.
  2. In a 9-inch, nonstick pan over medium heat, add 1 tablespoon of the butter. Once sizzling hot, add the crawfish tails and cook until just warmed through, about 1 minute. Drain on a paper towel and keep warm.
  3. In the same pan over medium heat, add 1 tablespoon of the butter. Once sizzling hot, add the onions, garlic, pepper, thyme, and parsley. Cook just until the yellow onion turns translucent, about 3 minutes. Remove to a platter and keep warm.
  4. In the same pan over medium heat, add the remaining 1 tablespoon of the butter.
  5. Crack the eggs into a bowl and add the Cajun seasoning. Whisk until beaten. Once the butter is sizzling, swirl it around in the pan to cover the entire surface. Add the eggs to the pan and, with a rubber spatula, stir the eggs. Continue stirring just until the eggs begin to set, and then smooth them out to cover the bottom of the pan.
  6. Add the cooked aromatics and herbs evenly across the eggs, and distribute the crawfish tails on top of that. Place the pan in the warm oven to heat through all the ingredients, about 5 minutes.
  7. Remove from the oven and, using the spatula, gently slide the omelette from the pan and onto a warm plate. Sprinkle with sea salt and garnish with a whole crawfish in the center (if you have it). Serve immediately while hot.
In omelette-making, the pan is everything; find a non-stick pan large enough to spread your eggs out into a large circle. Crawfish tails are sold frozen in 1-pound packages or, even better, peel your own. You might be inclined to spice this up with cayenne or a splash or two of hot sauce, but I would urge you to keep this dish delicate and let the herb and crawfish flavors shine. If you have a whole crawfish, use it for garnish in the center of the plate, and if not, a sprig of parsley will do just fine.
Recipe by Acadiana Table at