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Ingredients
1 handful of crawfish tails
3 eggs
1/4 cup Sharp cheedar cheese
1/4 cup Chopped shallots
1/4 cup Red Bell pepper
1/4 cup Chopped tomatoe
1 tbs Butter
Salt
Course black pepper
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Instructions
Whip your egg whites and yolks separately then blend. Grate your cheese.
In a large, heavy skillet, lightly sauté the shallots, bell pepper and crawfish then add the tomatoes. Remove from pan and pour in the eggs. Sprinkle the Cheese on the cooking eggs, then add the vegetable crawfish mixture. Cook over medium heat until eggs firm enough to fold twice. Then cook a short while on each side until done. Serve with whole-wheat toast, muscadine jelly and grits.
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Food Facts
The crawfish is the most famous Louisiana delicacy. It can be served in many ways including etouffee, bisque and as a topping for many fish dishes. It is also an important food to many animals in the Atchafalaya Swamp such as the yellow-crowned night heron, largemouth bass and the river otter.
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