Monday, April 16, 2012

Crawfish Tarragon Omelet

Good Morning! Crawfish Tarragon Omelet
Last weekend was another boil here in LA and it was (as always) delicious. I've gotten a few questions as to how we go about getting our lively little mudbugs from the swamps of South Louisiana all the way out here to the sunny West Coast. The answer is simple. The Internet!  And a little help from the Louisiana Crawfish Co.

The state of Louisiana supplies 98% of the crawfish harvested in the United States and I'd be willing to bet that about 75% of that harvest is eaten locally by hungry New Orleanians. The "season" is from March till June for the best tasting and easy peeling critters. The Crawfish Co. ships the crawfish fresh and live, overnight straight to your front door in whatever city or country you're living in.

After each boil, I've been snagging a few peeled crawfish to make some delicious crawfish recipes and today's recipe is the Tarragon Crawfish Omelet. There is no better fog lifter the morning after drinking Abita and peeling crawfish all day quite like a cheesy egg omelet. The addition of tarragon to this dish adds anise sweetness to the spiciness of the crawfish and pairs well with the lemon, garlic flavors inherent to crawfish after they have been boiled.

1/4 cup boiled crawfish tails
2 tsp grated cheddar cheese
2 eggs & 1 egg white
1 tsp chopped tarragon
salt & pepper
1 tbl milk

Heat a non stick pan with a bit of butter (or bacon grease) over a medium flame. In a bowl add eggs, salt, pepper, tarragon and milk and whisk well. Add the mixture to the pan and cook for 1 minute then add the cheddar and crawfish (reserving 3-4 for garnish). Cook for 1-2 more minutes until the egg is nearly cooked. Carefully flip one side of the omelet over on the other cook for just a tiny bit more and remove from heat. Garnish with crawfish and tarragon.

Serve this dish with some Southern Comfort Grit Cakes and a Bloody Mary and enjoy your mornin' Ya'll!

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