Andouille and Crawfish Scramble

• 3 extra-large eggs
• 1 tablespoon olive oil
• 2 ounces andouille sausage, cut into 1/4-inch-thick slices
• 1 tablespoon unsalted butter
• 2 ounces fresh or frozen crawfish tails, thawed if frozen
• 2 tablespoons sliced scallion (white and pale green parts)
• Kosher salt and freshly ground black pepper to taste
• Dash of paprika

1. Using a whisk or a fork, beat the eggs in a small bowl until frothy.
2. Heat the olive oil in an 8-inch nonstick skillet over medium heat.
3. Add the andouille sausage and saute for 1 to 2 minutes, or until crisp.
4. Reduce the heat to low.
5. Add the butter, crawfish tails, and scallion.
6. Stir to combine.
7. Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
8. Season with salt and pepper and sprinkle with the paprika.
9. Spoon onto a serving plate and serve immediately.
10. Omit the sausage and crawfish.
11. Stir 1/2 cup smoked trout chunks into the egg mixture as the eggs start to thicken.
12. Continue to cook until the eggs are soft but still creamy.
13. Spoon the eggs onto a serving plate and top with Horseradish Cream (page 157).

eggs, olive oil, andouille sausage, unsalted butter, crawfish, scallion, kosher salt, paprika

Taken from www.epicurious.com/recipes/food/views/andouille-and-crawfish-scramble-381793 (may not work)