Monday, February 15, 2010

Cajun Style Andouille Omelet

A great idea for breakfast, lunch, a light supper or brunch this Cajun Style Andouille Omelet is spicy, satisfying and oh, so good. Andouille sausage is a wonderful pecan wood smoked pork sausage filled with spices and garlic. It was brought to Louisiana by the French or German settlers and is most associated with Cajun style cuisine. This recipe takes advantage of the vibrant flavors of andouille, pairs them with the Holy Trinity and adds complimentary elements right into the beaten eggs. A zesty way to start your day on Fat Tuesday with a nice Cafe Au Lait. I hope you enjoy.

Cajun Style Andouille Omelet


1/4 cup andouille sausage, diced (about 1/2 link)
1/4 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
2 eggs (egg substitute or egg whites are fine)
1 Tbsp. water
1/4 tsp. cayenne (or to taste)
1/4 tsp. Tabasco (or to taste)
1/4 tsp. Worcestershire sauce
1/4 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. thyme
1/4 cup fresh tomato, diced
vegetable spray

Coat a small saute pan with the vegetable spray and slowly saute the andouille, onions, green peppers and celery over medium low heat until nice and caramelized and tender, about 5 to 8 minutes. Remove to dish and set aside. Wipe out pan with paper towel.

In a small bowl beat the eggs with the rest of the ingredients until well combined and there are no clumps of spice. Coat the saute pan again with vegetable spray and pour in the egg mixture. Cook over medium low heat for about 2 minutes or until the egg begins to set up. Using a silicone spatula, gently pull the egg away from the edge while tilting the pan slightly so that the runny egg fills the space. Do this several times around the edge of the omelet. When the egg has just about finished setting up sprinkle the andouille mixture and fresh tomato across one half of the egg. When done to taste gently fold the egg side over the andouille mixture and slide the egg out onto your serving dish.

Nutrition Facts
1 Serving
Amount Per Serving
Calories 282.4
Total Fat 16.5 g
Saturated Fat 5.4 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 3.9 g
Cholesterol 450.0 mg
Sodium 492.2 mg
Potassium 464.6 mg
Total Carbohydrate 12.6 g
Dietary Fiber 3.2 g
Sugars 2.3 g
Protein 21.7 g

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