Giant Omelette Celebration in Abbeville Back for 2021

Another big event in Acadiana is returning in 2021. Organizers of the Giant Omelette Celebration in Abbeville say that the event is back on for 2021.

And we are excited for this unique event, which features a giant omelette cooked by several chefs in Magdalen Square in Abbeville. The last celebration was held in 2019, which was the 35th anniversary of this Vermilion Parish staple.

Of course, due to the coronavirus pandemic, last year's celebration was cancelled.

In case you never knew the history behind the Giant Omelette Celebration, here is a bit of the event's background:

"In 1984, three members of the Chamber of Commerce (Emery "Bichon" Toups, Tracy Kays, and Sheri Meaux) attended the Easter Omelette Festival in Bessieres, France and were later knighted the first of Abbeville's Chevaliers. They returned home with the determination to bring Abbeville closer to its French Heritage by hosting an omelette festival and joining the sisterhood of cities that celebrate the omelette - Bessieres, France; Frejus, France; Dumbea, New Caledonia; Granby, Quebec in Canada.; Malmedy, Belgium and Pigue, Argentina later joined the fraternity, bringing the number making seven locations to celebrate this festival annually. Abbeville's Giant Omelette is truly an international festival."

Each year, foreign representatives from each of the cities listed above arrive in Abbeville to be knighted as chevaliers (chefs) into Abbeville's Confrerie (fraternity). They help prepare the 5,000 egg giant Cajun omelette.

The omelette is served free to all who gather to watch. Oh, they'll even throw in a side of Poupart's French Bread.

Preparation of the fire starts as early as 8:00 am on Sunday morning. The fire is lit around 11:00 am to prepare for the cooking which starts around 1:30 pm.

In case you ever wondered what ingredients go into a 5,000 egg giant omelette, here is the recipe courtesy of the organizers of the Giant Omelette Celebration:

5,000 eggs + 1 for each year the festival has existed. This year they will cook 5,036 eggs.
50 lbs. Onions
75 Bell Peppers
4 Gallons Onion Tops
2 Gallons Parsley
1 1/2 Gallons Cooking Oil
6 1/2 Gallons Milk
52 lbs. Butter
3 Boxes Salt
2 Boxes Black Pepper
15 lbs of Louisiana Crawfish Tails
TABASCO® Pepper Sauce (to taste)

The Confrerie members gather to crack the eggs.
Pour eggs into 5-gallon buckets.
Add salt, pepper, milk & TABASCO® Pepper Sauce.
Blend with a unique mixing tool (you will have to attend to know what this is).
Set above ingredients aside.
Prepare skillet with oil and butter.
Add onions & bell pepper, sauté.
Add Louisiana crawfish, sauté.
Add egg ingredients to the ingredients in the skillet on command.
Stir gently and merrily to the beat of the Cajun music in the background.
Just prior to completion add parsley & onion tops. Remove skillet from fire.