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Andouille and Pepper Farmer-Style Omelet



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Andouille and Pepper
Farmer-Style Omelet

Commander's Kitchen:
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,
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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