Crawfish Étouffée Omelet* Recipe

Prepare the base

Melt 3 tbs unsalted butter in a medium skillet over medium heat. Add diced onion, green pepper, and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Make a light roux and sauce

Sprinkle 2 tbs flour over the softened vegetables and stir constantly for 1–2 minutes to cook the flour (do not brown). Gradually whisk in 1 cup chicken stock until smooth. Bring to a gentle simmer; the sauce will thicken slightly.

Season and add tomatoes

Stir in 1/4 cup drained diced tomatoes, 1 tsp Creole seasoning, 1/2 tsp Worcestershire, 1/4 tsp hot sauce, 1/2 tsp chopped thyme, 1/2 tsp salt and 1/4 tsp black pepper. Simmer 3–4 minutes to blend flavors.

Finish with crawfish

Add 8 oz cooked crawfish tails and 2 tbsp sliced green onions to the skillet. Gently fold crawfish into the sauce and simmer 1–2 minutes just to heat through (avoid overcooking). Stir in 1/2 tsp lemon juice. Taste and adjust seasoning. Keep warm on very low heat while making grits and omelet.

Bring 2 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Stir in 1 cup grits and reduce heat to low. Cook, stirring frequently, until thickened and tender: 5–10 minutes for quick grits, 20–25 for medium (follow package timing).

When grits are creamy and thick, stir in 1 tbs butter, 1 cup shredded Gouda, 1/2 tsp salt and 1/8 tsp black pepper. Stir until cheese melts and grits are smooth. Keep covered and warm. If too thick, whisk in up to 2 tbs warm milk or water to loosen slightly.

While grits cook, heat 1 tbs olive oil and 1/2 tbs butter in a skillet over medium-high heat. Add 2 cups diced potatoes in a single layer if possible. Let brown undisturbed 3–4 minutes, then toss or flip and continue to cook until tender and golden, about 8–10 minutes total.

Season potatoes with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 more minutes to crisp. Remove from heat and stir in 1 tbsp chopped parsley. Keep warm.

Whisk 3 eggs with 1 tbs milk, 1/4 tsp salt and 1/8 tsp black pepper in a bowl until frothy and uniform.

Heat a 9–10 inch nonstick skillet over medium-low heat and add 1 tbs unsalted butter. Swirl to coat. Pour the beaten eggs into the pan, tilt to distribute, and let set gently. As eggs begin to set around the edges (about 45–60 seconds), use a spatula to lift edges and allow uncooked egg to flow underneath.

When eggs are mostly set but still slightly moist on top (about 1–2 minutes total), spoon 3/4 cup warm crawfish étouffée across the center of the omelet. If the étouffée is very saucy, spoon mostly crawfish and a small amount of sauce to avoid soggy omelet.

Fold one side of the omelet over the filling, then fold the other side or fold in half, creating a neat package. Let cook 30–45 seconds more to meld and warm through. Slide omelet onto a plate, garnish with 1 tsp chopped parsley and additional sliced green onions if desired.

Serve omelet alongside a generous scoop (about 3/4 cup) of gouda grits and a portion (about 1 cup) of brunch potatoes. Garnish the grits with a few extra shreds of Gouda and a sprinkle of green onion if desired.