Cajun style means plenty of pepper, tomatoes, celery, okra, onion and lashings of garlic, and all of these are important i na Cajun Omelette. Cajun seasoning is charecterised by paprika, onion salt and loads of fresh thyme and oregano.

The balance in a Cajun Omelette

Like everything else when you are cooking no recipe is made of stone, I use less celery and more okra because I prefer the taste of okra. Use a balance to make it your personal Cajun Omelette, increase the intesity of the celery by adding the celery leaves.

Ingredients for the Cajun Omelette

1 Ounce butter, divided
1 1/4 cups sliced andouille sausage
2 plum tomatoes, seeded and chopped
1/2 medium onion, chopped
4 okra chopped
1 red bell pepper, chopped
1 celery rib, chopped
1 Tablespoon chopped garlic
2 teaspoons Cajun seasoning, divided
12 large eggs
1 tablespoon chopped fresh thyme
Olive Oil
6 Ounces freshly grated Monterey Jack cheese
Hot sauce

Method

Melt 1 tablespoon butter in a 10-inch nonstick heavy skillet, add the sausage, and cook, slowly for five minutes minutes or until sausage is well browned.
Add tomatoes, okra, onion, celery, garlic and a teaspoon of Cajun seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Whisk together eggs, parsley, and remaining Cajun seasoning. Melt 1 teaspoon of butter in the skillet and add a little olive oil. The butter is for flavour and the olive oil is to stop it burning. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt the pan. Cook until almost set.

Sprinkle 1 side of omelet with one-fourth each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese.

HOMEMADE CAJUN SEASONING

3 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon oregano
1 tablespoon thyme

Mix all the ingredients in a screw top jar.

Serving your Cajun Omelette

The French don’t brown their omelette, but the Italians do, so have your Cajun Omelette as pale or as charcoaled as you like. A Cajun omelette can be served any time of the day, I like it for breakfast just as it is, a Cajun Omelette for lunch is perfect acompanied by a crisp green sald, and for dinner with a salad and Thick wedged potatoes served with Cajun seasoning.
Enjoy your Cajun Omelette