Low Carb Crawfish Enchiladas Recipe Recipe For Deviled

CRAWFISH ENCHILADAS

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.

CAJUN DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
• Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

LOW CARB AWESOME ENCHILADAS - L-C-F

Steps:

• Start the beef browning over medium heat.
• Break eggs into mixing bowl and add cream.
• Beat on high speed till well blended and all yellow.
• Heat up crepe pan or small skillet and add some of the butter.
• You will need to re-butter the pan several times.
• Pour just enough egg mixture over the pan to coat.
• Allow to cook through, you may turn it, but don't have to.
• This will make approx 6 small crepes.
• ***If using dry enchilada mix, prepare as per pkg direction.
• Drain ground beef and add a small amount of sauce.
• Place a crepe inside a baking dish and coat with small amount of sauce.
• Add beef and roll.
• When all are rolled add remaining beef and sauce.
• Sprinkle chopped green peppers and cheese.
• Bake 350ºF for 10-15 min or until cheese is melted and a little bubbly.
• Serve with favorite fixings: sour cream, lettuce, olives, guacamole, etc.
• Carbs: 6g carbs total.

LOW CARB CRAWFISH CASSEROLE

Steps:

• Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
• Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
• Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.

CREAMY CHICKEN ENCHILADAS-LOW CARB

Steps:

• Sauté onion in small amount of butter.
• When transparent, add chicken pieces and can of green chilies.
• Mix well and add cream cheese.
• Cook over low heat until cream cheese melts.
• Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
• Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.

CAJUN CRAWFISH ENCHILADAS

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.

LOW CARB ENCHILADAS

Steps:

• Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
• Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
• Fill tortillas with the chicken mixture then place into a glass baking dish.
• Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.

CHEF JOHN'S DEVILED SHRIMP RAGU

Steps:

• Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
• Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
• Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
• Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
• Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
• Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.