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La Belle Cuisine -
Fine Cuisine with Art Infusion
cook is to create. And to create well...
is an act of integrity, and faith."
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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La Belle Cuisine
Andouille and Pepper
Take Home the True Taste
of New Orleans with More
than 150 Recipes from
Commander's Palace Restaurant
by Ti Adelaide Martin and Jamie Shannon
Grill is a diner in New Orleans on the streetcar line where
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
side by side, at 1 A.M. you’ll find tired-eyed Tulane
at exam time next
to couples dressed in black tie and ball
They’re all having omelets –
big, fluffy omelets – with all
of ingredients. Here’s our own version.
And long live Camellia Grill!”
pound andouille sausage, in medium dice
green bell pepper, in medium dice
red bell pepper, in medium dice
medium onion, in medium dice
tablespoons (1 stick) butter
medium eggs, well beaten
salt and freshly ground
pepper to taste
teaspoons hot sauce, or to taste
bunch green onions, thinly sliced
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.
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
rubber spatula. Reduce heat to low and cook for 30 to 60 seconds,
the eggs start to set.
the skillet under the broiler to completely cook, about 2 minutes
the eggs start to brown and puff up. Be careful not to overcook
Slide onto a cutting surface and cut into quarters. Repeat with
remaining eggs and the remaining sausage mixture.
each wedge with a sprinkle of hot sauce and green onions on top. Lyonnaise
Potatoes make a great accompaniment.
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
Timing is important in this recipe, so have all the ingredients and
ready. The egg mix should be ready to go and the plates should
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
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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