Crawfish Scrambled Eggs
Some of you may be surprised by the thought of crawfish scrambled eggs! I have heard that in some parts of the world, crawfish are used for different things. Well in Southeast Texas, they are a treat that many Texans look forward to eating annually during crawfish season. This little tradition is actually one that we have adopted from our neighboring state – Louisiana.
Boiled crawfish, crawfish etouffee, crawfish alfredo, and others are part of the Louisiana culture. Well, I was actually able to purchase a bag of cooked crawfish tails at the local store. Therefore, I decided to create a variety of unique low carb recipes using crawfish.
The crawfish scrambled eggs are one of the easiest to make, but they are all pretty simple. So, let’s start with the crawfish scrambled eggs recipe. Be sure to subscribe below to receive our new blog post in your email box.
Of course, this crawfish scrambled eggs recipe is a diabetic recipe that is both low carb and keto. It has a few key ingredients including crawfish, seasoning blend, minced garlic, and Tony Chachere’s Creole Seasoning.
Crawfish has a really distinct taste that can easily penetrate the flavor of any dish. So, with regard to flavor, a little crawfish can go a long way. In Louisiana, many cooks use onions, peppers, and celery as the basic ingredients for many local tasty dishes. So, I used a similar seasoning blend with the crawfish scrambled eggs. Tony Chachere’s Creole Seasoning is another seasoning blend that is popular in the Louisiana culture.
Crawfish Scrambled Eggs
- 2 Medium Eggs
- 4-5 Thawed Cooked Crawfish Tails (Cut into bite-sized pieces as needed)
- 1/8 c. Frozen Seasoning Blend (Onions, Bell Pepper, Celery)
- 1/8 tsp. Minced Garlic (I used some from a jar)
- 1/8 tsp. Powdered Cayenne Pepper (Optional)
- 1/8 tsp. Tony Chachere’s Creole Seasoning (Either one will add the unique creole flavor, omit the cayenne if you use the spicy one.)
- 1 tsp. 100% Extra Olive Oil
- Use a small skillet to saute the onions, bell pepper, celery, minced garlic, and crawfish in olive oil. Saute over a medium heat setting.
- Next, add the eggs, cayenne pepper, and Tony’s Chachere’s Creole Seasoning (use salt as an alternative) to a small bowl and whisk the ingredients together.
- Then, pour the whisked eggs over the warm sauteed vegetables and crawfish.
- Use a spatula to scramble the eggs while they cook in the skillet over medium heat.
- Serve the crawfish scrambled eggs on a small plate and eat up!
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