New Orleans omelet with andouille, shrimp and Creole seasoning
SAM THE COOKING GUY · ♥ 7.8K likes · 143.3K views · 13 min video
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Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
- andouille sausage
- green pepper
- yellow onion
In melted butter, cook the andouille, diced green pepper and yellow onion about three minutes, to warm and colour the sausage and soften the vegetables.
New Orleans: andouille, shrimp, Creole seasoning
- diced tomato
- shrimp
- creole or Cajun seasoning
- hot sauce
Add diced tomato, chopped shrimp, a little Creole or Cajun seasoning and a shot of hot sauce; stir and cook about 30 seconds so the shrimp cook part way.
- eggs
Add the eggs, pull back the edges and let set most of the way. Do not fold: flip once, kill the heat, about 20 seconds, and plate flat.
Flat, unfolded finish