Cajun Omelet With Shrimp
Yield: Makes 4 servings
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- 5 teaspoons butter, divided
- 1 1/4 cups sliced andouille sausage
- 2 small plum tomatoes, seeded and chopped
- 1/2 medium onion, chopped
- 1/2 medium-size red bell pepper, chopped
- 1 celery rib, chopped
- 1 teaspoon minced garlic
- 1 teaspoon Creole seasoning, divided
- 1 cup chopped large, peeled and deveined raw shrimp (21/30 count)
- 12 large eggs
- 1 tablespoon chopped fresh parsley
- Vegetable cooking spray
- 1 1/2 cups (6 oz.) shredded Monterey Jack cheese
- Hot sauce
- 1. Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Stir shrimp into sausage mixture; cook 1 minute or just until shrimp turn pink. Remove from skillet.
- 2. Whisk together eggs, parsley, and remaining 1/2 tsp. Creole seasoning.
- 3. Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.
- 4. Sprinkle 1 side of omelet with one-fourth each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.
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