Filled with Louisiana crawfish, gulf shrimp, andouille and red peppers, topped with tomato hollandaise, tomatoes and green onions.

In a skillet, heat olive oil over medium heat. Add chopped red bell pepper and cook until softened, about 3 minutes. Add crawfish tails, gulf shrimp, and andouille sausage. Season with salt and black pepper. Cook until shrimp are pink and cooked through, about 5-7 minutes. Remove from heat and set aside.

Prepare the Filling

In a bowl, whisk the eggs until well combined. Heat a non-stick skillet over medium heat and add a bit of olive oil. Pour in the eggs and cook without stirring for about 3-5 minutes, or until the edges start to set.

Make the Omelette

Once the omelette is mostly set, add the filling mixture to one half of the omelette. Carefully fold the other half over the filling and let it cook for another 2 minutes.

Add the Filling

Gently slide the omelette onto a plate. Top with tomato hollandaise, diced tomatoes, and chopped green onions before serving.

mardi gras omelette

Recipe information

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