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.
2 Fresh Eggs
Andouille Sausage (as much you’d like!)
Holy Trinity Seasoning (Onion, Celery, Bell Pepper)
Munster Cheese (1 slice)
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 sauté 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.
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.