Courtesy of Hoffman Media.
- 1 Tbsp. kosher salt
- 4 Tbsp. unsalted butter, divided
- 1 1/2 cups fresh corn kernels (about 2 ears)
- 1/2 chopped sweet onion (about 1/2 cup)
- 1 lb. crawfish tail meat
- 2 Tbsp. Creole Seasoning, divided
- 10 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup crumbled goat cheese
- 1 Tbsp. chopped fresh parsley
1.) In a saucepan, add potatoes and salt, and cover with water. Over medium-high heat, bring potatoes to a boil, and cook until tender, about 10 minutes. Remove from heat, and drain; set aside.
2.) Preheat oven to 375°.
3.) In a large skillet, melt 2 Tbsp. butter over medium-high; stir in corn and onion, and cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 Tbsp. Creole Seasoning, and cook for 2 minutes. Remove from heat.
4.) In a large bowl, whisk together eggs, cream, and remaining 1 Tbsp. Creole Seasoning until combined; add potatoes, crawfish mixture, goat cheese, and parsley, stirring until combined.
5.) In a large oven-proof skillet, melt remaining 2 Tbsp. butter over medium-high heat. Add egg mixture, and cook until bottom begins to set, about 5 minutes. Bake until eggs are set, about 30 minutes. Garnish with parsley, if desired, and serve immediately.