Cajun Omelet With Shrimp

Ingredients

• 1.3 cups andouille sausage sliced
• 5 teaspoons butter divided
• 1 rib celery chopped
• 1 teaspoon creole seasoning divided
• 12 large eggs 
• 1 tablespoon parsley fresh chopped
• 1 teaspoon garlic minced
• 4 servings hot sauce 
• 6 oz monterrey jack cheese shredded
• 0.5 medium onion chopped
• 2 small plum tomatoes seeded chopped
• 1 cup and shrimp raw deveined peeled chopped
• 0.5 medium size bell pepper red chopped

Equipment

• frying pan
• whisk
• aluminum foil
• spatula

Directions

1. Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned.
2. Add tomatoes, next 4 ingredients, and 1/2 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Stir shrimp into sausage mixture; cook 1 minute or just until shrimp turn pink.
3. Remove from skillet.
4. Whisk together eggs, parsley, and remaining 1/2 tsp. Creole seasoning.
5. Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom.
6. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.
7. 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.
8. Serve with hot sauce.