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 other recipes are part of the Louisiana culture. Well, I was actually able to purchase a bag of cooked crawfish tails at the local store. 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.
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 Creole Seasoning.
- Crawfish – This was picked up at my local grocery store. 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.
- Seasoning Blend – In Louisiana, many cooks use onions, bell peppers, and celery as the basic ingredients for the start of many local tasty dishes. So, I used a similar seasoning blend with the crawfish scrambled eggs.
- Parsley – Fresh parsley is add to make the crawfish scrambled eggs taste even yummier.
- Garlic – Minced garlic is added to the “traditional” seasoning blend as well to take the flavor up another notch.
- Creole Seasoning – The Tony Chachere’s Creole Seasoning is another seasoning blend that is popular in the Louisiana culture. If it is not sold at your local grocery store you can likely purchase it online.
Crawfish Scrambled Eggs
- 2 Eggs (Large)
- 4-5 Crawfish Tails (Thawed, Cooked, Bite-Sized Pieces)
- 1 tbsp. Yellow Onions (Chopped)
- 1 tbsp. Bell Pepper (Chopped)
- 1 tbsp. Celery (Chopped)
- 1 tbsp. Parsley (Chopped)
- 1/8 tsp. Garlic (Minced)
- 1/8 tsp. Cayenne Pepper (Optional)
- 1/8 tsp. Tony Chachere’s Creole Seasoning
- 1 tsp. Extra Virgin Olive Oil
- Use a small skillet to saute the onions, bell pepper, celery, parsley, minced garlic, and crawfish in olive oil. Saute over a medium heat setting.
- Next, whisk the eggs, cayenne pepper, and Tony’s Chachere’s Creole Seasoning (use salt as an alternative) together in a small bowl.
- 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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