Thats because Nov. 5-6 is Abbevilles 21st annual Giant Omelette Celebration where an enormous omelette is cooked with 5,021 eggs, 52 pounds of butter, two gallons of parsley and mixed with Cajun ingredients like crawfish tails and tabasco sauce.
Arlene White, president of the Giant Omelette Celebration, explains the egg count is at 5,021 because, We started off with 5000 and add an egg for every year.
The huge omelette will have to be cooked in a 12-foot diameter stainless steel skillet manned by at least 35 rotating chefs.
White says Louisiana chef Paul Prudhomme attended the celebration a long time ago and that in the future, theyd love to invite Emeril Lagasse to cook and yell out Bam!
But for now, White insists the most important thing is to get Louisiana residents minds off the hurricane damage, which is why shes happy to serve the omelette free to the public on Nov. 6.
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