Cajun Omelet

Name: Cajun Omelet
Yield: serves 1
Ingredients: 1 slice bacon, finely diced; 1/2 cup finely chopped onion; 1 teaspoon finely diced garlic; 1/4 cup finely diced red bell pepper; 1/4 cup finely diced green bell pepper; 1 cup diced peeled tomatoes; 1 teaspoon Tabasco; 1 teaspoon chopped fresh parsley; Pinch of dried thyme; 1 bay leaf; Kosher salt and cayenne pepper to taste; 3 extra-large eggs; 1 teaspoon unsalted butter; 3 ounces andouille sausage, cut into 1-inch pieces; 2 tablespoons chopped scallion (green parts only); 2 ounces fresh or frozen crawfish tails, thawed if frozen

December 14, 2011

A robust Cajun tomato sauce flecked with bacon and chopped bell peppers blankets this spicy omelet, which is bursting with andouille sausage, crawfish, and sautéed vegetables. You could make the sauce ahead of time, refrigerate it, and reheat it before using.

Recipe notes

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