Hi, my name is Sherry aka Peekaboo aka Cajun Femme and I'm glad you chose to stop by to read about the Giant Omelette Celebration. It is a lot of fun and I hope to see you there one day. If you would like more information on the Celebration please email me. You will find the link to send an email to me at the bottom of this page. Just scroll down and click on Sherry Romero. Now on to the story and pictures.

In 1983, three members of the Greater Abbeville/Vermilion Chamber of Commerce left Louisiana and attended the Easter Omelette Festival in Bessieres, France and were knighted the first Abbeville Chevaliers (chef). They returned home with the determination to bring Abbeville closer to its French heritage by hosting an omelette festival and join the sisterhood of Bessieres, France; Dumbea, New Caledonia and Grandby, Quebec, Canada. Since that time Frejus/St. Aguf, France and Belgum have joined us.

I have the honor of being among the first Chevaliers in Abbeville. I have also been knighted as a Chevalier in Granby, Quebec, Canada and Frejus/St. Aguf, France. In those two countries we cooked 10,000 plus egg omelettes. There was a whole lot of cracking going on but it sure was fun. My goal is to visit the other cities in the Confrerie and help them cook their omelettes - and to think I don't really like eggs!!! The thing I enjoy most is the making of new friends, learning about their countries and culture and sharing that same knowledge about our great state and country when they visit us.

The Giant Omelette Celebration is held the first full weekend in November and offers a lot of family fun things to do and see. You will be able enjoy activities that include a parade of the chefs and the cooking of the Giant Omelette on Sunday afternoon, arts and crafts booths, a tour of homes, Cajun bands and entertainment, Kids World, a petting zoo, an antique car show, a March of Dimes Walkathon plus lots more! Make plans to come and visit us because we would love to see you attend and enjoy the Giant Omelette Celebration.

Cooking 10,000 plus eggs in the giant skillet in Frejus/St. Agulf, France. My friend, Eva Dean, is the woman in the center.

Some of my friends from Bessieres, France.

Me (on the left) and Emery (on far right) receiving gifts from a friend from Dumbea, New Caledonia during our first Omelette Celebration (1983) in Abbeville, Louisiana.

Just in case your are interested in cooking a giant omelette you will need a lot of friends to help you, a fifteen foot diameter skillet, at least 8 paddles with long handles, a large fire on a bed of sand, lots of time to crack the eggs and prepare the ingredients, lots of French bread, a hungry crowd and the following recipe.

5000 EGG CAJUN OMELETTE

5000 Eggs

50 Pounds Bell Pepper
(chopped)

50 Pounds Onions
(chopped)

4 Gallons Green Onion Tops
(chopped)

2 Gallons Parsley
(chopped)

1 1/2 Gallons Cooking Oil

6 1/2 Gallons Milk

52 Pounds Butter

3 Boxes Salt

2 Large Boxes Black Pepper

Crawfish Tails
(you can substitute any meat)

Tabasco Pepper Sauce
(to taste)


According to Vermillion Parish Sheriff Ray LeMaire, mix the eggs, milk, salt, black pepper and Tabasco sauce in large pots and set aside. Place the skillet over the fire with a forklift, pour in the cooking oil and let it heat. Add in the butter, stirring constantly so the butter won't burn. Once the butter has melted throw in the bell peppers and onions and cook until onion are translucent. Pour in the egg mixture and stir constantly until almost done. (Note: You will probably have to use the forklift to remove the skillet from the fire about now. Be sure to cover the fire with sand to put it out.) Throw in the parsley, green onion tops and crawfish and cook until done. Serve with French bread to a large crowd.