The Andouille Sausage Omelette

Today I wanted to cook an omelette but with a Nola twist. I decided on andouille sausage with a cajun remoulade sauce. Paired with a couple pieces of bacon (my dog Brody had the 3rd piece!) and orange slices and this Brunch was good to go. See the recipe below and give it a try.

~XOXO

Ingredients:

2 Fresh Eggs

Andouille Sausage (as much you’d like!)

Holy Trinity Seasoning (Onion, Celery, Bell Pepper)

Garlic Clove

Munster Cheese (1 slice)

Creole Seasoning

2 Slices of Bacon

Chop holy trinity seasoning and garlic clove until diced fine. For this Omelette I used 1/4 each vegetable for chopping. If you chop too much seasoning, don’t worry you can use the seasoning for other recipes. Chop the andouille sausage into small dices. In a medium skillet on medium heat, fry up the bacon until done and set aside. In the same pan sautΓ© the holy trinity, garlic, and andouille sausage until done. Add Munster cheese slice.

Mix the eggs in a bowl and add the creole seasoning or seasoning salt (about a pinch) no more than 1/8 teaspoon. Add butter (unsalted) to the pan. Add egg mixture and allow the eggs to form a ring around the sausage mixture. With a spatula, fold the eggs towards the sausage in a repeated motion as the eggs cook. Do the same to the opposite end of Omelette. Gently fold the eggs over and slide onto the plate.

Cajun Remoulade

1 cup of Mayo

1 Tablespoon of Dijon Mustard

1 teaspoon of holy trinity seasoning

1 teaspoon of lemon juice

1 teaspoon of creole seasoning

1 pinch of Cayenne pepper

Mix all ingredients and drizzle over Omelette.