Prejeans Famous Crawfish Enchiladas Recipe 385

PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)

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.

PREJEANS CRAWFISH ETOUFFEE

Steps:

• Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
• In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
• Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
• Add 1 quart water, and bring to a boil for 5 minutes.
• Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
• Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.

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.

CRAWFISH CHOWDER RECIPE - (4.1/5)

Steps:

• 1. Melt 2 tablespoons and 1-1/4 teaspoons of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/4 cup and 2 teaspoons butter, and saute the crawfish for 5 minutes; set aside. 2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.