Crawfish Omelet

Course : Cajun
Serves: 8
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1 pound crawfish tails
1/4 pound butter
1/2 cup green onions -- chopped
1 clove garlic -- crushed
1/2 cup parsley -- chopped
8 large eggs
1 teaspoon salt and pepper -- to taste
1/2 teaspoon Worcestershire sauce

Preparation / Directions:

Fry crawfish tails in butter over low heat until tender. Add onion, garlic, and parsley. Beat eggs and season with salt, pepper, and Worcestershire sauce. Pour over crawfish, stirring gently. When set, turn on a heated platter. Serve immediately. Fred, the Northern Cajun

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