Creole Scrambler




  • 1 Tbsp olive oil
  • ½ lb smoked sausage, sliced thin
  • 1 tsp garlic, minced
  • 1/8 tsp cayenne pepper
  • ½ cup green onion, chopped
  • ¾ cup fresh tomato, peeled and quartered
  • ½ cup green bell pepper, thinly sliced
  • 1/3 cup cold water
  • 1/8 tsp black pepper
  • 6 eggs, lightly beaten with 1 Tbsp milk
  • Tony Chachere’s Creole Seasoning to taste 


Heat oil in large skillet. Cook sausage, garlic, cayenne pepper and green onions, stirring frequently until sausage is lightly browned. Add tomato, bell pepper, water and black pepper cooking quickly until most of the water evaporates but bell pepper is still crisp Lower heat and add eggs. Slowly scramble while stirring occasionally for a creamy texture. Season with Creole Seasoning. When eggs are scrambled, turn out onto a platter or plates. Serve immediately.

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