Crawfish Boil Frittata
This frittata can be made with peeled crawfish tails from a crawfish boil,
giving it a spicier kick, or you can just use unseasoned crawfish tails.
- 1 large red potato, cut into 1/2-inch pieces (about 1 cup)
- 1 Tbsp. kosher salt
- 4 Tbsp. unsalted butter, divided
- 1 1/2 cups fresh corn kernels (about 2 ears)
- 1/2 chopped sweet onion (about 1/2 cup)
- 1 lb. crawfish tail meat
- 2 Tbsp. Creole Seasoning, divided
- 10 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup crumbled goat cheese
- 1 Tbsp. chopped fresh parsley
- In a saucepan, add potatoes and salt, and cover with water. Over
medium-high heat, bring potatoes to a boil, and cook until tender, about 10
minutes. Remove from heat, and drain; set aside.
- Preheat oven to 375°.
- In a large skillet, melt 2 Tbsp. butter over medium-high; stir in corn
and onion, and cook, stirring, until onion is translucent, about 3 minutes.
Stir in crawfish and 1 Tbsp. Creole Seasoning, and cook for 2 minutes.
Remove from heat.
- In a large bowl, whisk together eggs, cream, and remaining 1 Tbsp.
Creole Seasoning until combined; add potatoes, crawfish mixture, goat
cheese, and parsley, stirring until combined.
- In a large oven-proof skillet, melt remaining 2 Tbsp. butter over
medium-high heat. Add egg mixture, and cook until bottom begins to set,
about 5 minutes. Bake until eggs are set, about 30 minutes. Garnish with
parsley, if desired, and serve immediately.
Cooking/Prep Time: 1 hour
Recipe courtesy of Louisiana Seafood and Marketing Board. Photo courtesy of
Hoffman Media. Used with permission.
Cajun Recipes-Cajun and Creole Recipes