Seafood

Crawfish Enchilada

½ cup butter
1 cup diced onion
½ cup diced bell pepper
1 ¼ cups canned Rotel tomatoes
1 teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons granulated garlic
1 teaspoon chili powder
1 pound crawfish tails
3 cups heavy cream
4 tablespoons Blonde Roux
8 ounces Velveeta Cheese, shredded
12 (6-inch) flour tortillas
8 ounces Cheddar cheese, shredded

• 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 

Enchilada Sauce
½ cup & 2 tablespoons butter
1 ¼ cups finely diced onion
¾ cup finely diced bell pepper
1 cup undrained Rotel tomatoes
½ teaspoon cayenne pepper
½ teaspoon black pepper
2 tablespoons granulated garlic
½ teaspoon chili powder
5 cups crawfish tails, cooked
1 quart heavy cream
½ cup very concentrated basic chicken stock
¾ cup Blonde Roux
1 pound Velveeta cheese, cut into small cubes
1 ½ teaspoons salt
• Heat butter on high heat until almost melted. Add onion and bell pepper and sauté until onion begins to brown and moisture is gone.
• Add undrained Rotel tomatoes to deglaze pan. Stir well and bring to simmer. Add cayenne, black pepper, granulated garlic, chili powder, and crawfish tails and stir well. Bring to a hot simmer. Allow mixture to brown a little on the bottom of the pot by not stirring too much.
• Add cream to deglaze pan, stirring well. Bring to simmer. Reduce heat to a medium simmer; stirring occasionally.
• Add stock and simmer 10 minutes, stirring occasionally.
• Thicken sauce as desired with roux. Allow for some thickening to occur when cheese is added. Simmer over medium heat. Add cheese and salt, a little at a time, stirring until completely blended.
• This recipe makes about 2 quarts.

I like to put some of the enchilada sauce and shredded cheese inside as well as on top.