Crawfish Étouffée Omelet* Recipe
Patio’s delicious crawfish étouffée in a three-egg omelet, and served with our famous gouda grits, served with brunch potatoes
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Ingredients
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Crawfish Étouffée
Omelet
Gouda Grits
Brunch Potatoes
Method
Crawfish Étouffée Preparation
- 1
Cook the Vegetables
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion, celery, and green bell pepper. Sauté for about 5 minutes or until softened.
- 2
Add Garlic and Seasoning
Add minced garlic, Cajun seasoning, salt, and black pepper to the skillet. Cook for an additional 2 minutes.
- 3
Make the Roux
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes until the flour is lightly browned.
- 4
Incorporate Crawfish and Liquids
Stir in the crawfish tails, diced tomatoes, and chicken broth. Bring to a simmer and reduce heat. Cook for 10 minutes, stirring occasionally, until the mixture thickens.
Omelet Preparation
- 5
- 6
Cook the Omelet
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour in the egg mixture and cook until the edges start to set.
- 7
Add Crawfish Étouffée
Once the eggs are almost set, spoon the crawfish étouffée onto one half of the omelet. If desired, sprinkle cheese over the top.
- 8
Fold and Serve
Carefully fold the omelet in half and cook for an additional minute. Serve hot.
Gouda Grits Preparation
- 9
- 10
Add Cheese and Season
Once the grits are thickened, stir in the gouda cheese until melted. Season with salt to taste.
Brunch Potatoes Preparation
- 11
- 12
Bake the Potatoes
Spread the potatoes on a baking sheet and bake for 25-30 minutes or until golden brown and crispy, turning halfway through.
