Here in Southern Louisiana Cajun country, we celebrate seafood all year long, and that means a shrimp boil. Even after the last trays have been shoved to the center of the table, those wonderful shrimp keep on giving.

We boil shrimp on a regular basis here at our house as it is one of my husband’s favorite meals. Once everyone has eaten their fill, the remaining shrimp are peeled for future meals like brunch today.

There’s something you should know about seafood boils if you aren’t from the South. Anything goes! Potatoes, onions, sausage, mushrooms, carrots, lemons, garlic, hotdogs, and anything else you have taking up space in the refrigerator. So, when we begin dreaming up ways to use up the leftovers, it becomes a sweet, or should I say a savory dream!

I pulled out the leftovers this morning and decided to make an omelet. Today the leftovers included sausage, onions, potatoes, and shrimp.

To grease the pan a little, I looked no farther than the dish of bacon grease that you will find in every true Southerner’s frig. That is how you know you are in the South!

While the bacon grease was melting, I chopped up the sausage, onions, and potatoes. As soon as I tossed those ingredients into the pan, I began chopping up the shrimp. I always let the sausage, onions, and potatoes fry a little while before adding the shrimp. We Southerners use the term “routee”. The ingredients are fried up a little and allowed to stick. That is when the flavor gets kicked up a notch or two.

The shrimp do not take long to heat up so they are tossed in last. Once all of the ingredients are hot, I pour in a few eggs and scramble everything together.

And, yes, I dropped the bowl into the pan! Arthritis in my hand has zapped the strength. Once the eggs are cooked, transfer the scrambled omelet to a serving dish and top with shredded cheese and a little Louisiana Hot Sauce if you are so inclined, and enjoy!