CRAWFISH ENCHILADAS
Make and share this Crawfish Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories Crawfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
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.
PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)
Provided by bsctbb
Number Of Ingredients 15
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.
CAJUN CRAWFISH ENCHILADAS
While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner.
Provided by Jerrie T
Categories One Dish Meal
Time 45m
Yield 15 serving(s)
Number Of Ingredients 20
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.
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
LOW CARB CRAWFISH CASSEROLE
Make and share this Low Carb Crawfish Casserole recipe from Food.com.
Provided by allie.spindor
Categories Crawfish
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CRAMER FAMILY STUFFED CRAWFISH BREAD
This recipe is used every year by the Cramer family around Mardi Gras time. Its the most AMAZING recipe in the world!!
Provided by vikiarei
Categories Crawfish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 18.9 g, Cholesterol 53.9 mg, Fat 21.3 g, Fiber 0.6 g, Protein 12.8 g, SaturatedFat 8.6 g, Sodium 661.5 mg, Sugar 5.4 g
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- In a large skillet over medium heat, add butter. Melt butter and continue to cook, stirring occasionally, for 3-5 minutes or until the butter is lightly browned. Add the diced celery, onion, and pepper to the butter and continue to cook until the onion is translucent and the veggies start to brown, about 5-7 minutes.
- In a small bowl combine the paprika, oregano, thyme, peppers and salt and set aside. Add the chopped garlic to the veggies and cook another minute. Add the spice mixture into the veggies and cook for another minute, stirring constantly. Add the stock to the veggie and spice mixture and stir well to combine. Simmer uncovered for 6-8 minutes. Add the cream to the pan and continue to simmer for another 5-7 minutes or until the mixture has thickened and will coat the back of a spoon.
- Once the sauce has thickened, add the crawfish and shrimp to the pan. Cook 2-3 minutes until the shrimp is cooked through. Remove the pan from the heat and stir in the cream cheese until fully melted and incorporated.
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