Serves 6
40 min
Cajun Crawfish Eggs
Recipe GLPRbdca8990090b34
Creamy Cajun-spiced scrambled eggs loaded with tender crawfish tails, bell peppers, and onions. This rich, savory dish comes together with a silky evaporated milk sauce and a kick of Tabasco heat. Perfect as a hearty breakfast, brunch, or elegant starter.
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Ingredients
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 minced
12 tablespoons butter
2 tablespoons all-purpose flour
2 1/4 cups evaporated milk
2 1/2 teaspoons seasoned salt
Salt to taste
7 to 10 dashes Tabasco sauce
1 pound peeled and cooked crawfish tails
10 eggs
Directions
Melt 8 tablespoons of butter in a large skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté until the vegetables are softened, about 5-7 minutes, stirring occasionally.
Add the minced garlic and cook for another 1 minute until fragrant, stirring constantly.
Sprinkle the flour over the vegetables and stir well to combine, cooking for about 1 minute to create a light roux.
Gradually pour in the evaporated milk while stirring constantly to avoid lumps. Continue stirring until the sauce is smooth and begins to thicken, about 2-3 minutes.
Add the seasoned salt, salt to taste, and Tabasco sauce. Stir to combine and adjust seasonings as desired. Gently fold in the cooked crawfish tails and cook for 2-3 minutes until heated through.
In a separate bowl, whisk the 10 eggs together until well blended. Push the crawfish mixture to the sides of the skillet and add the remaining 4 tablespoons of butter to the center.
Once the butter melts, pour the whisked eggs into the center of the skillet and begin stirring gently with a spatula, folding the crawfish mixture in as the eggs cook.
Continue cooking and stirring until the eggs are completely set and no liquid remains visible, about 3-5 minutes. The internal temperature should reach 160°F to ensure food safety.
Transfer to a serving dish and serve immediately while hot.
