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"To
cook is to create. And to create well...
is an act of integrity, and faith."
Andouille
and Pepper Farmer-Style Omelet
 
"New Orleans food is as
delicious as the less criminal forms of sin."
~ Mark Twain, 1884
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New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Andouille and Pepper
Farmer-Style Omelet
 
Commander's Kitchen:
Take Home the True Taste of New Orleans
with 200 Recipes from Commander's Palace Restaurant
by Ti Adelaide Martin and Jamie Shannon, 2000,
Broadway Books
Makes 8
servings
“Camellia
Grill is a diner in New Orleans on the streetcar line where St.
Charles
Avenue ends. The waiters in their white linen jackets are as full of
personality and showmanship as the food. Seated on stools at the long
counter,
side by side, at 1 A.M. you’ll find tired-eyed Tulane students
at exam time next
to couples dressed in black tie and ball gowns.
They’re all having omelets –
big, fluffy omelets – with all manner
of ingredients. Here’s our own version.
And long live Camellia Grill!”
1
pound andouille sausage, in medium dice
1
green bell pepper, in medium dice
1
red bell pepper, in medium dice
1
medium onion, in medium dice
8
tablespoons (1 stick) butter
18
medium eggs, well beaten
Kosher
salt and freshly ground pepper to taste
2
teaspoons hot sauce, or to taste
1
bunch green onions, thinly sliced
Preheat
the broiler.
Combine the sausage,
pepper and onion in a large nonstick skillet over
high heat, and cook for
about 5 minutes or until the sausage is semi-
rendered and the vegetables
have begun to brown and tenderize.
Remove and set aside half the mixture.
Melt
half the butter in the skillet and add half the eggs to the mixture
remaining in the pan. Season with salt and pepper, and stir gently with
a
rubber spatula. Reduce heat to low and cook for 30 to 60 seconds, or
until
the eggs start to set.
Place
the skillet under the broiler to completely cook, about 2 minutes or
until
the eggs start to brown and puff up. Be careful not to overcook the
eggs.
Slide onto a cutting surface and cut into quarters. Repeat with the
remaining eggs and the remaining sausage mixture.
Serve
each wedge with a sprinkle of hot sauce and green onions on top. Lyonnaise
Potatoes make a great accompaniment.
Chef
Jamie’s Tips: Use
a nonstick 10-inch frying pan, Teflon-coated or
similar, unless you have a
heavy well-seasoned aluminum French pan
that’s used only
for eggs.
Timing is important in this recipe, so have all the ingredients and
equipment
ready. The egg mix should be ready to go and the plates should
be prewarmed.
A skilled egg cook can juggle more than one pan and burner.
If you can’t do
that, encourage the first people eating to start eating
while you cook the rest of
the omelets. But if you don’t like that idea,
keep the first omelets warm in a
200-degree F. oven while you cook the others.
The total time spent should be
about 2 1/2 minutes per omelet.
Don’t overcook your eggs. Omelets should be
bright yellow and fluffy,
but hot –
not brown, rubbery, and overcooked.
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