whipped cream cheese
Andouille sausage, finely diced
green onion, finely chopped with both white and green parts
red bell pepper, finely diced
lump crabmeat, drained and chopped
cooked shrimp, drained and chopped
crawfish tail meat, coarsely chopped
coarsley chopped flat leaf parsley
Preheat oven to 375°F.
In a large bowl whisk together eggs, whipped cream cheese, Cajun seasoning and hot sauce. Set aside. Cook in a skillet over medium heat, cook sausage, green onion and bell pepper until veggies sweat. Add to eggs. Add crabmeat, shrimp, crawfish and parsley. Mix well. Divide mixture among 24 non-stick muffin cups. Bake for 15 to 20 minutes until set and mixture has reached 160 degrees throughout. (Or entire mixture can be baked in a 10x15 inch pan and cut into 24 inch rectangles—may need to increase baking time by 5 to 7 minutes.)
Remove from oven and let stand 5 minutes. Place one portion on each bun.
Garnish with any desired ingredients used in the dish and/or make the following cream cheese spread to be used on the bun.
For cream cheese spread, blend together 4 ounces whipped cream cheese, 1 teaspoon Cajun seasoning, ¼ teaspoon hot sauce and 3 tablespoons chopped flat leaf parsley.