Name: Mike Anderson's - Gonzales BOUDIN OMELET Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Cajun
Ingredients: 3 count eggs; 2 tbsp whole milk; 1 tsp salt; 0.25 tsp black pepper; 1 tbsp unsalted butter; 0.5 tsp cooking oil (neutral, e.g., canola); 4 oz Louisiana-style boudin (pork & rice boudin, removed from casing and crumbled); 0.25 cup yellow onion; 0.25 cup green bell pepper; 1 tbsp scallion (green part only), thinly sliced; 0.5 tsp garlic, minced; 0.5 tsp creole or Cajun seasoning; 1 tsp vegetable oil; 1 cup par-boiled russet potato, shredded (or frozen hash brown); 0.25 tsp smoked paprika; 0.25 tsp onion powder; 0.125 tsp cayenne pepper; 0.5 tsp blackened seasoning (or 1:1 smoked paprika & cayenne); 0.25 tsp salt; 1 tbsp butter; 1 tsp oil (for high-heat sear); 0.25 cup sharp cheddar cheese, grated; 1 tsp fresh parsley, chopped; 1 count LP's buttermilk biscuit (store-bought or prepared)

Method

Boudin Filling

Prepare aromatics

Heat 1 teaspoon vegetable oil in a medium nonstick or stainless skillet over medium heat. Add the diced yellow onion and diced green bell pepper and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown boudin

Crumble the boudin into the pan with the aromatics. Increase heat to medium-high and cook, breaking up large pieces with a spatula, until the boudin is browned and heated through, about 4–5 minutes. Sprinkle 1/2 teaspoon Creole/Cajun seasoning and the sliced scallion over the mixture, stir to combine, then remove from heat and keep warm.

Blackened Browns

While boudin cooks, preheat a separate heavy skillet over medium-high heat. If using raw shredded potato, squeeze out excess moisture with a towel. Add 1 teaspoon oil and 1 tablespoon butter to the hot pan. Add shredded potato in an even layer and press down with a spatula. Sprinkle smoked paprika, onion powder, cayenne, blackened seasoning and 1/4 teaspoon salt evenly over the potatoes.

Cook undisturbed for 4–5 minutes until the underside is deeply golden and crisp. Flip in sections, pressing again, and cook another 3–4 minutes until crisp and cooked through. Transfer to a warm plate and keep in a low oven (about 200°F / 95°C) while finishing the omelet.

Omelet

In a bowl whisk together 3 whole eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper until fully blended and slightly frothy.

Heat a 8–9 inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon neutral oil. Swirl to coat and melt the butter until it foams but does not brown.

Pour the egg mixture into the pan, tilt the pan to spread evenly. As the eggs begin to set at the edges (about 30–45 seconds), use a spatula to gently lift edges and tilt pan so uncooked egg flows under. Continue for another 30–60 seconds until the top is mostly set but still slightly glossy — do not overcook.

Add filling and cheese

Spoon the warm boudin mixture onto one half of the omelet (about 4 oz). Sprinkle 1/4 cup grated sharp cheddar evenly over the boudin.

Fold and finish

Using the spatula, fold the empty half of the omelet over the filled half to form a semicircle. Reduce heat to low, cover the pan for 30–45 seconds to melt the cheese and ensure filling is warmed through. Slide the omelet onto a plate.

To Serve

Place the folded boudin omelet on the plate alongside a generous portion of the blackened browns. Add LP's buttermilk biscuit to the plate (warm if possible). Garnish the omelet with chopped fresh parsley and serve immediately.

Servings: Serve hot. Optionally serve with ketchup, hot sauce, or extra scallions on the side.

Boudin Omelet Recipe