Louisianians look forward to crawfish season about like people in other parts of the country look forward to the holidays. There are festivals and entire celebrations embracing their arrival. We love our crawfish and will give you the side eye if we hear you call them crayfish, while often overlooking the terms mudbugs and crawdads.
The season varies from one year to the next based on how cold (or mild) the weather was during the Gulf Coast winter. It also depends on the amount of rain, and the water levels in the swamps and bayous.
Typically, though, the crawfish season here in Louisiana runs from mid-January (although you can expect the crawfish to be smaller) through early-July (when they start getting harder to peel) for crawfish caught in the wild. The optimal time is between March, April and May. Basically, NOW!
Since crawfish are also a traditional Easter weekend menu item, I thought it would be fun to create a breakfast option with some leftover crawfish, hence the Crawfish Boil Omelet.
- 6 eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- 1 tablespoon butter
- ¼ cup diced cooked red potato
- ¼ cup diced andouille
- ¼ cup crawfish tails
- ¼ cup corn kernels
- 4 mushrooms, sliced
- 2 tablespoons shredded Cheddar cheese
- 2 sliced green onions
- Whisk together eggs, milk, and salt in a medium bowl.
- Mix potato, andouille, crawfish tails, corn, and mushrooms in a small bowl. If they are cool from being in refrigerator, warm in the microwave.
- Heat a large nonstick skillet over medium heat. Melt butter in skillet and add egg mixture. Tilt pan so eggs spread out evenly.
- Once eggs begin to set on bottom, one section at a time, lift up edge of omelet with a rubber spatula and let uncooked egg run underneath.
- When omelet is mostly set, sprinkle crawfish mixture evenly on one side of omelet.
- Sprinkle cheese and green onion on top of crawfish mixture. When omelet is almost all the way set, fold in half and remove from heat.
Just like a crawfish boil includes crawfish, corn and potatoes; so does my breakfast!
While this omelet is best flavored with the corn and potatoes straight from the boil water, I’ve made it with frozen crawfish during the offseason and it’s equally tasty.
Happy crawfish season!