Crawfish Omelet with Horseradish Cream

This recipe is from the cookbook Mississippi Mornings, which was released in 2023.

Ingredients

Omelet Filling:
2 TBSP Unsalted Butter
½ cup Yellow Onion, small dice
⅓ cup Bell Pepper, small dice
1 tsp Garlic, minced
2 tsp Creole Seasoning
1 tsp Kosher Salt
½ pound Crawfish Tails
1 cup Pepperjack Cheese, shredded
12 Eggs
2 TBSP Water
2 TBSP Half and Half
4 tsp Unsalted Butter for cooking omelets

Horseradish Cream:
1 cup Sour Cream
1 TBSP Mayonnaise
1 TBSP Prepared Horseradish
¼ tsp Salt
¼ tsp Fresh Ground Black Pepper
½ tsp Lemon Juice
1 TBSP Fresh Chives, chopped

Instructions

For the omelet filling:
Melt butter in a medium sized skillet over medium heat. Stir in the onion and bell pepper and sauté for 3-4 minutes. Stir in garlic, Creole seasoning and salt, continue to cook for 2 minutes. Stir in crawfish tails and cook for 3-4 more minutes until crawfish are thoroughly heated. Remove from heat.

For the Horseradish Cream:
Stir together all ingredients. Sauce can be made in advance and stored covered in the refrigerator for up to seven days.

Once the sauce and filling have been made, follow the instructions for preparing an omelet. Divide the filling and cheese into 4. Fill the omelets and top with the sauce.

Yield: 4 Omelets

Want more recipes like this? Purchase Mississippi Mornings here.

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com