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Abbeville's Giant Cajun Omelette

Recipe from the Annual Giant Omelette Celebration (in November each year)
Abbeville, Louisiana
The cooking of a 5,000 Egg Omelette! Authentic Cajun Food, Art Show, Musical Entertainment, Antique Car Show, Kid's World, and much more!

5000 small Eggs
50 pounds medium Onion, chopped
75 Green Bell Peppers, finely chopped
1 1/2 gallons pure Vegetable Oil
52 pounds Butter
6 1/4 gallons Milk
4 gallons chopped Green Onion Tops
2 gallons finely chopped fresh Parsley
Tabasco Pepper Sauce (season to taste)
Crawfish Tails
Saute onions, green peppers in oil until tender. Drain excess oil and set aside.  In 12 foot skillet, melt butter.  Add sauteed vegetables and stir with 8 foot oak paddles.  Combine eggs with milk, Tabasco pepper sauce, and green onion tops.

Pour egg mixture into skillet with melted butter.  Stir gently as eggs begin to thicken. Add Garlic Sauce.  Top with parsley.
For extra flavor, top with sauteed crawfish tails.
Serve Cajun Omelette with French Bread.

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