Crawfish Scrambled Eggs
A southern Louisiana spin on breakfast!
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!
Serving: 1servingCalories: 189kcalCarbohydrates: 4gProtein: 12gFat: 14gSaturated Fat: 3gTrans Fat: 1gCholesterol: 333mgSodium: 292mgPotassium: 237mgFiber: 1gSugar: 2gVitamin A: 1263IUVitamin C: 21mgCalcium: 64mgIron: 2mg