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1
Make the sauce: Fry the bacon in a small skillet over medium heat until crisp.
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2
Use a slotted spoon to transfer the bacon from the skillet to a plate.
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3
In the same skillet, saute the onion and garlic for 2 minutes, or until the onion is translucent.
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4
Add the red and green bell peppers and cook for 1 minute, or until soft.
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5
Add the tomatoes, breaking them up with a wooden spoon as you stir.
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6
Lower the heat to a simmer.
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7
Stir in the Tabasco, parsley, thyme, bay leaf, bacon, salt, and cayenne pepper.
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8
Simmer for 10 to 15 minutes, or until most of the water has cooked out of the vegetables and the sauce has thickened.
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9
Remove and discard the bay leaf.
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10
Taste the sauce and adjust the seasoning with salt and cayenne pepper.
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11
Make the omelet: Using a whisk or a fork, beat the eggs in a small bowl until frothy.
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12
Heat an 8-inch nonstick skillet over medium heat for 30 seconds.
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13
Add the butter.
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14
Add the andouille sausage and let it cook in the butter for 2 to 3 minutes, until nice and crispy.
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15
Stir in half of the scallion and the crawfish.
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16
Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the sausage.
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17
Let the eggs cook and set for about 5 minutes.
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18
Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan.
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19
When the sides of the omelet begin to rise up the edges of the pan, flip the omelet.
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20
It is done when it is nicely set but not overly firm.
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21
There should be a hint of just-cooked egg in the center of the omelet.
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22
Using the spatula, fold the omelet in half and slide it onto a serving plate.
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23
Spoon about 1/4 cup of the sauce over the top of the omelet.
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24
Sprinkle with the remaining scallion and serve.
