Omelets Creole
Submitted by gfindley
Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThese Cajun-style omelets start with a thick, saucy shrimp Creole filling cooked down from fresh tomatoes, onion, bell pepper, and celery. That trio, the holy trinity of Louisiana cooking, forms the backbone of the flavor.
The sauce needs to reduce and thicken before the shrimp go in. Cook it on high heat until it clings to a spoon instead of running off. Then drop the heat, add the shrimp, and warm them through gently. Overcooked shrimp turn rubbery fast.
Keep the omelets slightly underdone when you add the filling. The residual heat from the eggs and the hot Creole sauce finish the cooking on the plate. That’s how you get a creamy, just-set center instead of a dry, tough shell.
Serve these alongside rice and okra for a proper Louisiana spread.
Pro Tips
- Use water instead of milk in the egg mixture. Water creates steam that puffs the omelet lighter, while milk can make it dense.
- Heat the pan until butter sizzles but doesn’t brown. Too cool and the eggs stick; too hot and they scorch before the center sets.
- Push cooked edges toward the center with an inverted spatula and tilt the pan so raw egg flows to the hot surface. This gives you even, fast cooking.
- A few drops of hot pepper sauce in the Creole filling adds authentic heat without overwhelming the shrimp.
Variations
- Andouille sausage: Swap shrimp for sliced andouille, browned until the edges crisp.
- Crawfish Creole: Use crawfish tails for a deeper bayou flavor.
- Vegetarian: Skip the shrimp and add sliced okra and corn to the tomato sauce.
Ingredients
Directions
In medium saucepan over medium heat, cook onion, bell pepper and celery in butter, stirring occasionally, until tender but not brown, about 5 minutes.
Stir in tomatoes, breaking apart with spoon if necessary.
Stir in seasonings; increase heat to high and cook, stirring occasionally, until mixture thickens, about 8 to 10 minutes.
Stir shrimp into tomato mixture, then reduce heat to low; simmer just until heated through, about 2 to 3 minutes.
Prepare omelets; while omelet is still moist and creamy-looking, fill each with ½ cup hot shrimp mixture.
With pancake turner, fold omelet in half or roll; invert onto plate with quick flip of the wrist or slide from pan onto plate.
Top each omelet with 2 tablespoons shrimp mixture.
*** OMELETS ***
Mix eggs and water.
In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1 tablespoon butter until just hot enough to sizzle a drop of water.
Pour in ½ cup egg mixture (mixture should set immediately at edges).
With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
NOTE: It is better to fill slightly underdone omelet; heat retained in eggs completes the cooking. For a more authentic touch, add a few drops of hot pepper sauce. Round out the menu with okra and rice.
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