Crawfish Boil Omelet

I surprised Chris with several pounds of crawfish (his favorite crustacean) for his first Father’s Day. These little salty creatures are a lot of work yet pack a ton of flavor. Chris is a very sensible and practical guy. Someones too practical. Since May, when various fish markets around town started selling crawfish, I know he has been longing for them. “No time” he’d say. Or he couldn’t bear to pay more than a few bucks a pound for them. That is what they go for in Mississippi, so we have been spoiled.  I would nag him-“if you want some crawfish let’s just buy some then! They won’t be in season forever!”  Still nothing.

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So I left him with no choice. I texted Locals Seafood, my go-to source for seafood, that Sunday I was coming to pick up 3 pounds of crawfish. I suppose the more exciting and appropriate thing to do, when presenting him with his gift, would have been to cook the crawfish myself. I could have piled them high on our dining room table with him behind a blind fold. He would have known what was on the table by the scent of the cayenne, lemon and crawfish perfuming the house. But I didn’t even attempt this. They wouldn’t have been as tasty. I don’t possess his seafood skills. With seafood it is so much about timing and I am a pretty impatient cook. In addition to hints of this or that ingredient thrown in. And believe it or not, I don’t know how to operate his propane burner, seafood boiling contraption. So on Father’s Day my husband was outside in the heat, cooking his own Father’s Day present which would soon be our dinner. What a good wife I am! Making him do all the work. But he was so happy. Happy to not be stuck in a window-less science lab running experiments, happy to be drinking a cold beer and happy to be making his own Father’s Day dinner. And I was too!


We’ve been reaping the benefits of these crawfish all week long. It’s fun to get creative with seafood leftovers and do our best not to waste what deliciousness is left. Our favorite thing to do is make a big breakfast the next few mornings of omelets and fried potatoes. While this isn’t really a recipe, but more of an idea, I thought I’d share. We are in prime seafood season after all. Can’t wait to get my fix next weekend in Mississippi!

All you need are fresh eggs and cream cheese. Fresh basil or parsley would take it to the next level. Then voilá you have a rich, sweet and spicy breakfast! The rich cream cheese and sweet corn make for the most decadent omelet you will ever experience. The cream cheese also helps tone down the spiciness of the crawfish and sausage since it’s breakfast after all. This is a great way to make your crawfish boil continue into the week.

Leftover Crawfish Boil Omelet and fried potatoes:

Serves 2

For the omelets:

6 eggs

Leftover onion (1), corn (2) crawfish (about a cup), Andouille sausage (2 links), mushrooms (3-4) all chopped up.

4 tablespoons cream cheese cut into chunks

4 basil leaves or small bunch of fresh parsley.

Method: Heat a tablespoon or two of butter in a skillet on medium to low heat. Once the egg is starting to cook and solidifying at the bottom gently add a few spoonfuls of the crawfish boil mixture to one side of the pan. Then top that with a few chunks of cream cheese. Carefully fold over the omelet, let cook a minute and then flip. Garnish with leftover crawfish boil ingredients and some fresh basil for some sweetness. Repeat again for however many people you’re feeding.

For the potatoes:

Butter

Extra virgin olive oil

4-6 leftover boiled potatoes, gently cut into wedges

Sea saltand and tarragon for seasoning

Method: Melt 1-2 tablespoons each of butter and olive oil in a medium sized skillet on medium high heat. Once melted, add potatoes leaving space in between. You might need to do this in batches. Fry a few minutes per side. Don’t rotate until bottom side is nice and crispy and brown. Flip and fry the other side. Once done drain on a plate lined with a paper towel and toss in a generous amount of sea salt and tarragon.

 

Enjoy for breakfast or dinner!

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