Crawfish Enchiladas Recipes

Steps:

• Melt butter in a large nonstick skillet over med-high heat.
• Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
• Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
• Gradually add milk, stirring with a whisk.
• Cook over med heat for about 8 minutes or until thick, stirring constantly.
• Stir in salt and the next 4 ingredients.
• Remove from heat; let stand 3 minutes.
• Add in cheddar cheese and sour cream, stirring until cheese melts.
• Stir in the crawfish.
• Add 1 inch of water to a medium skillet; bring to a simmer.
• Dip 1 tortilla in water using tongs.
• Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
• Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
• Spread remaining crawfish mixture over tortillas.
• Sprinkle with Monterey jack cheese.
• Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

Steps:

• In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
• Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

Steps:

• In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.

Steps:

• For the filling: Roast the chile peppers, bell peppers, onions and tomatoes on a grill or open flame until charred on the outside. Place in a plastic bag or on a tray and cool in the refrigerator for at least an hour.
• Pull them out of the refrigerator and reserve 1 red bell pepper, 1 red onion and 1 red tomato for the sauce. Remove the skin and seeds (if desired) from the rest of the peppers while being very careful to not touch your face. Leaving the seeds in will mean your enchiladas are much spicier. For milder enchiladas, leave out the habaneros altogether. Scrape any black char off of your red onion and the outer skin (not good eats). After this is done, you want to mix your peppers, onions, tomatoes and hot peppers and chop them into bite-size pieces.
• When the vegetables are chopped, add your crawfish tail meat and half your jack cheese and mix well.
• In separate mixing bowl, add the Cajun spice, garlic powder, onion powder, paprika and thyme. This spice mix you have created is a great blackening spice so save any extra you have. Some Cajun spices have more salt then others, so taste your mixture. It should have lots of flavor but have a nice balance of salt. If you find you need a little salt, add some seasoned salt or a season-all; if too salty, add a little more paprika, garlic and onion powder.
• Once you have your spices mixed together, add half of it to your crawfish mixture and taste.
• For the sauce: Add a splash of olive oil to a hot pan over medium-high heat, and then add the butter. Immediately add your garlic and shallots; this will cook quickly so have your cream ready to go. Cook for maybe a minute, stirring constantly (don't burn), and then add your heavy cream. Using a whisk, stir the sauce until it just starts to simmer. Reduce the heat to low and stir every couple of minutes.
• In a food processor, add the reserved red bell pepper, onion, tomato, Cajun spice, paprika and seasoned salt. Puree into a smooth consistency.
• Add this mixture to your hot cream and stir well. Turn the heat up to medium and simmer for 15 minutes, stirring often. Do not let the sauce boil over. (Allow the sauce to cool and then chill in the refrigerator if you want to make it ahead of time.)
• To assemble: Preheat the oven to 375 degrees F. Heat the vegetable oil in a deep frying pan to 350 degrees F.
• Using a pair of metal tongs, drop the tortillas 2 at a time into the hot oil for about 10 seconds. Remove from the oil and place on a plate lined with paper towels to absorb the oil. Allow the tortillas to cool, but don't chill them. While they are still slightly warm, begin spooning in the filling about one-quarter of the way down the tortillas and then roll tight.
• Using a cake pan or a deep casserole dish, place about 1/2 cup of the cream sauce in the bottom of the pan and spread evenly. Add each enchilada side by side until the pan is filled. Pour enough sauce to completely cover the top. Add the rest of your jack cheese and place in the oven to bake for 30 to 40 minutes. The cheese should be bubbling hot and just starting to brown.
• Bon Appetit!!

Steps:

• Methods/steps Preheat oven to 350 degrees. 1.Lightly grease a 13 x 9 baking dish and set aside. 2.Melt butter in large skillet over medium heat. 3.Add onion and sauté for 5 minutes. 4.Add green chiles and sauté for 1 minute. 5.Add crawfish, salt, red pepper, and sauté over medium heat for 5 minutes. Stir in cream cheese, stirring constantly until melted. Let cool for 5 minutes. 6.Spoon 2 or 3 tablespoons of mixture down the center of each tortilla. 7.Roll up tortillas and place seam side down in the baking dish. 8.Sprinkle with the cheddar/jack cheese and drizzle with the whipping cream. 9.Bake for 30 minutes. Let cool 10 minutes before serving

Steps:

• 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
• 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
• 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
• 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.

Steps:

• In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Cajun or Blackening seasoning mix and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.
• In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining 1 tablespoon plus 1 teaspoon Cajun or Blackening seasoning mix. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.
• In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven 325 degrees.
• In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
• In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
• Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
• Spoon mixture over the tortilla and top with cheese.
• Bake at 325 for 10 to 15 minutes.
• Garnish with fresh parsley sprigs if desired.

Steps:

• Melt butter in a large skillet over medium heat. Add onion and saute for 5 minutes. Add green chilies and saute for 1 minute.
• Add crawfish tails, salt and red pepper and saute over meduim heat for 5 minutes. Stir in cream cheese, stirring constantly until melted. Let cool for 5 minutes.
• Spoon 2 or 3 tablespoons of mixture down center of each tortilla. Roll up tortillas and place seamside down in a lightly greased 13x9-inch baking dish.
• Sprinkle with shredded cheddar/jack cheese and drizzle with whipping cream. Bake in pre-heated oven at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.