Seafood Orleans Omelet


Recipe courtesy of Chef Chad Penedo, Court of the Two Sisters, New Orleans, LA

Serves 4


Seafood Orleans Base

  • 3 ounces butter
  • 1/2 cup red onions, julienne
  • 1/2 cup red bell peppers, julienne
  • 1/2 cup green bell peppers, julienne
  • 1 tablespoon garlic, minced
  • 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
  • 3 ounces sherry
  • 1/2 pound Louisiana crawfish tails
  • 1/2 pound Louisiana jumbo lump crab meat
  • 2 tablespoons Creole seasoning
  • 1 cup heavy cream
  • 1/4 cup green onions, tops only sliced thin
  • 1 tablespoon parsley chopped fine



  • 4 tablespoon butter or margarine
  • 12 eggs, beaten
  • 4 pinches salt
  • 4 orange slices
  • 4 sprigs parsley

New Orleans Seafood  Omelet

New Orleans Seafood  Omelet

Click image to enlarge.


Heat butter in a large sauté skillet on medium heat. Add red onions, both bell peppers, and garlic and cook until soft. Add shrimp and cook until they start to turn pink. Add sherry and reduce liquid by two-thirds. Add crawfish, crab, Creole seasoning, and cream and reduce by two-thirds. Stir in green onions and parsley.

Set aside and keep warm.


Heat 1 tablespoon butter or margarine in an omelet skillet on medium heat. Add the 1/4 of the beaten eggs and 1 pinch of salt. As the sides cook, using a rubber spatula, pull the firm edges toward the middle of the pan and let the egg run under and toward the edges (this will fluff the omelet).
When three quarters of the way cooked, flip over and cook on the other side. When cooked through, spoon a quarter of the Seafood Orleans base onto the center of the omelet and fold the omelet over the other half. 
Repeat for 3 more omelets.

Garnish with an orange slice and a parsley sprig.


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