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La Belle Cuisine

Crawfish Enchiladas con Queso

Chef Prudhomme's
Louisiana Kitchen
by Paul Prudhomme, 1984,
William Morrow and Co., Inc..

"This recipe works equally well substituting 3 pounds of
peeled medium-size shrimp for the crawfish. The sauce is
also great over spaghetti or rice."

 1/2 pound (2 sticks) unsalted butter, in all
1 cup finely chopped onions
1 cup canned green chilies, drained and chopped
3/4 cup finely chopped green bell peppers
2 3/4 teaspoons salt, in all
2 3/4 teaspoons white pepper, in all
1 1/2 teaspoons, in all, ground red pepper
(preferably cayenne)
3/4 teaspoon dried oregano leaves, in all
1/2 teaspoon minced garlic
3 cups heavy cream
1 cup dairy sour cream
8 cups, in all, grated Monterey Jack cheese or
other white (nonprocessed) cheese, 2 pounds
2 pounds peeled crawfish tails
2/3 cup very finely chopped green onions
1/2 cup vegetable oil
20 (6-inch) corn tortillas

In a large skillet melt 1 stick [1/2 cup] of the butter. Add the onions, green chilies, bell peppers, 1 1/4 teaspoons of the salt, 3/4 teaspoon of the white pepper, 1/2 teaspoon of the red pepper, 1/4 teaspoon of the oregano and
the garlic. Sauté over medium hear for 10 minutes, stirring often. Stir in
the heavy cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with
a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.
In a 4-quart saucepan melt the remaining 1 stick [1/2 cup] butter. Add the crawfish, green onions and the remaining 11/2 teaspoons salt, 2 teaspoons white pepper, 1 teaspoon red pepper and 1/2 teaspoon oregano. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese
sauce to the crawfish mixture and stir well. Simmer until the flavors are
well blended, about 6 to 10 minutes, stirring occasionally. Set aside.
In a small skillet heat the oil to about 325 degrees F. Holding tortillas one
at a time with metal tongs, dip each into the hot oil just long enough to
soften, about 1 second on each side; drain on paper towels. Spoon about
1/3 cup crawfish sauce on each tortilla and roll up tortilla.
For the prettiest presentation, broil the enchiladas: Put them all, seam
side down, in a flameproof baking dish; or place two on each individual (flameproof) serving plate. Cover each enchilada from end to end with a generous amount of additional sauce, then sprinkle each with 1/4 cup
cheese. Place the baking dish (or two or three individual plates at a time) under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350 degrees F. oven until
the cheese melts, about 5 to 8 minutes. Serve immediately. Note: If you choose to finish the enchiladas in one large baking dish, serve them on
heated plates.

More from Chef Paul Prudhomme:
Blackened Redfish
Cajun Popcorn
Oysters Florentine
Seafood Dirty Rice
Featured Archive Recipes:
Beef and Cheese Enchilada Casserole
Shrimp and Cheese Enchiladas

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