VERMILION PARISH (ABBEVILLE) — The smell of butter, crawfish and eggs filled Historic Downtown Abbeville on Sunday as the community gathered for the 41st Annual Giant Omelette Celebration — a one-of-a-kind “egg-sperience” filled with music, family fun and plenty of Louisiana flavor.

Festival organizers cracked, whisked and cooked their way through a monumental recipe: 5,041 eggs, 52 pounds of butter and 15 pounds of Louisiana crawfish tails, all mixed together in a skillet 12 feet in diameter.

The omelet was served with French bread, Steen’s syrup and a dash of Tabasco — a nod to local culinary traditions.

The annual omelet cooking extravaganza marks the grand finale of Abbeville’s weekend-long festival in Magdalen Square, celebrating South Louisiana’s French heritage.

Among those join

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