Crawfish Enchiladas
An étouffée, with a cheesy twist
6 ×
1 lb. Pat's Fresh Louisiana Crawfish Tails
½ Cup Onions, diced
¼ Cup Bell Pepper, diced
⅛ Cup Fresh Garlic, chopped
½ Stick Unsalted Butter
1 Pinch Salt
1 Pinch Cayenne Pepper
4 Oz. Heavy Cream
4 Oz. Mild Cheddar, cubed
8 Oz. Jack Cheese, shredded
6 Flour Tortillas–8 inch
Crawfish enchiladas are the way to go. Since our restaurant’s been around since 1948, we’re used to using fresh oysters, fresh shrimp, and crab meat out of New Iberia, but everyone loves anything when you add cheese on top. You basically start by making an étouffée, which is a staple of Louisiana seafood cooking, but when you turn it into an enchilada, you can put a little spin on something familiar while still being able to prepare it at home.
Directions:
Preheat oven to 425 degrees. Cooking on medium heat, sauté onions, bell pepper, and garlic in butter. Add crawfish, salt, and cayenne pepper. Cook for 5 to 8 mins. Add cubed cheese and heavy cream cook until reduced/thickened. Turn off fire and let cool. Scoop 3-4 ounce portions into the tortilla, and roll—2 per baking dish. Top with a handful of shredded jack cheese and bake for 8 mins or until edges are brown.
Try more of Chef Jude Huval’s Cajun cuisine at Pat’s Fisherman’s Wharf Restaurant in Henderson at 1008 Henderson Levee Road. patsfishermanswharf.com/restaurant-la.
