Saturday, March 24, 2012

Guest Post: Crawmlette!

It’s just a week of firsts around here, isn’t it?  This is my first time hosting a guest poster on my blog.  As such, it’s only appropriate that my first guest poster is also one of my favorite people on the planet—my cousin Primo.


(Former Missourian-turned-NOLA resident, fellow Cajun food lover, and Dive Buddy Extraordinaire.)

Primo moved to Louisiana in 2008 for work & then stayed for school (along with all the other awesomeness that is New Orleans).  Now he’s got a rock star job with one of the consulting firms in the Crescent City. Like myself, Primo loves the local fare—along with putting his own unique spin on it.  So here we go!

(NOTE: Portions in italics are comments from me.)


Crawfish season; it’s the magic time of year between February and June when these amazing crustaceans are in full swing and everyone is happy. Well, everyone in my area at least. These guys are consumed by the sack full (that’s about 30-35 pounds for those of you not fortunate enough to live near the Gulf) at crawfish boils. Rarely do I have any leftovers when I boil.

One of my local watering holes holds a crawfish boil every Friday evening. This past weekend, they had had an excess of crawfish at closing time, so I was able to purchase an ice chest full for $30. …It sounded like a great purchase after a night of drinking. When I woke up, I had 40 pounds of crawfish boil leftovers in my kitchen.



(A thing of beauty, I tell you…)

I knew I could salvage the tails. What about the rest?

Being time for breakfast, the answer was easy. The Crawmlette had been born. All of the ingredients were already in my kitchen. All but one was in the ice chest awaiting preparation.

IMG_0614[1] (Breakfast of Champions!  …or, hungover Cajun foodies.  Whatevs.)


The recipe is simple:

2 large eggs

½ C crawfish tails, removed  from the rest of the body

¼ C spicy boiled corn, cut off the cob

1/8c spicy boiled mushrooms

2 spicy boiled Red Potatoes



Heat a skillet to a medium-high heat.

Chop up the mushrooms to your desired consistency. The ones I had were button mushrooms so I quartered them. 

Whisk 2 eggs.

Combine the eggs, crawfish tails, mushrooms, and corn and cook yourself the best high protein, omelet your taste buds have experienced. That’s it. No seasoning required. All the flavor of the boil is still with your ingredients.

Dice up a couple potatoes from the boil leftovers. Throw them in your skillet and quickly pan-fry the outside to a nice crisp for some spicy home fries.


(DUDE.  I am stealing this plate next time I visit.  You’ve been warned.)


Rough nutritional facts for the Crawmlette: 332 calories, 15 grams of fat

Shared on 33 Shades of Green's Tasty Tuesdays.

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