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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.

Crawfish Boil Frittata Recipe



  1. 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.
  2. Preheat oven to 375°.
  3. 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.
  4. 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.
  5. 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
Serves 8

Recipe courtesy of Louisiana Seafood and Marketing Board. Photo courtesy of Hoffman Media. Used with  permission.

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