Serves 10
35 min
Cajun Crawfish Eggs
Recipe GLPR19b0bd6ed224b9
Scrambled eggs infused with a rich, creamy Cajun crawfish sauce. Sautéed bell peppers, onions, and garlic create an aromatic base, while cooked crawfish tails and a velvety evaporated milk sauce bring authentic Louisiana flavor. Seasoned with classic Cajun spices and a hint of Tabasco, this dish is perfect as a hearty breakfast or light main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
12 tablespoons butter
1 small yellow onion, peeled and diced
1 small red bell pepper, cored, seeded, and diced
1 small green bell pepper, cored, seeded, and diced
3 cloves garlic, peeled and chopped
2 tablespoons all-purpose flour
2 1/4 cups evaporated milk
2 1/2 teaspoons seasoned salt
Salt to taste
7-10 dashes Tabasco sauce
1 pound cooked crawfish tails, peeled and cleaned
Directions
Melt 6 tablespoons of butter in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the chopped garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to create a light roux. This will thicken the sauce.
Gradually pour in the evaporated milk while stirring continuously to avoid lumps. Cook over medium heat for 3-4 minutes, stirring frequently, until the sauce begins to thicken.
Season the sauce with seasoned salt and Tabasco sauce. Taste and adjust salt as needed. Stir in the cooked crawfish tails and simmer for 2-3 minutes over low heat to allow the flavors to meld and warm the crawfish through.
In a separate large bowl, beat together 30 eggs (about 2-3 per serving for 10 servings) with a pinch of salt until well combined.
Melt the remaining 6 tablespoons of butter in another large skillet over medium-low heat. Pour in the beaten eggs and let them set briefly before gently pushing the cooked portions toward the center, tilting the pan to allow uncooked eggs to flow to the edges. Continue this process, stirring occasionally, until the eggs reach 160F internal temperature and are softly scrambled, about 5-7 minutes.
Gently fold the crawfish sauce into the scrambled eggs until well combined. Transfer to a serving dish and serve immediately.
