Seafood Orleans Omelet | Louisiana Kitchen & Culture

Ingredients

• 3 ounces butter
• 1/2 cup red onions, julienne
• 1/2 cup red bell peppers, julienne
• 1/2 cup green bell peppers, julienne
• 1 tablespoon garlic, minced
• 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
• 3 ounces sherry
• 1/2 pound Louisiana crawfish tails
• 1/2 pound Louisiana jumbo lump crab meat
• 2 tablespoons Creole seasoning
• 1 cup heavy cream
• 1/4 cup green onions, tops only sliced thin
• 1 tablespoon parsley chopped fine
• 4 tablespoon butter or margarine
• 12 eggs, beaten
• 4 pinches salt