Crawfish Enchiladas Con Queso

from the kitchen of Chef Paul Prudhomme

Makes 10 servings

This recipe works equally well substituting 3 pounds of peeled medium-sized shrimp for the crawfish. The sauce is also great over spaghetti or rice.
ingredients
¼ pound (1 stick) unsalted butter
1 cup finely chopped onions
1 cup canned green chiles, chopped
¾ cup finely chopped green bell peppers
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic® OR
Blackened Redfish Magic®
½ teaspoon minced garlic
3 cups heavy cream
1 cup dairy sour cream
8 cups grated Monterey Jack cheese or other white (preferably non-processed) cheese (2 pounds)
2 pounds peeled crawfish tails
⅔ cup very finely chopped green onions
½ cup cooking oil
20 (6-inch) corn tortillas
how to prepare

In a large skillet melt ½ stick of the butter.  Add the onions, green chiles, bell peppers, 1 tablespoon Seafood Magic® or Blackened Redfish Magic® and the minced garlic.  Sauté over medium heat for 10 minutes, stirring often.  Stir in the 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 ½ stick butter.  Add the crawfish, green onions and the remaining Seafood Magic® or Blackened Redfish Magic® .  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 325º.  Holding the tortilla 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 ⅓ cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate.  Cover the tortilla from end to end with a generous amount of additional sauce.  Then sprinkle it with ¼ cup cheese.  For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes.  Or, bake the enchiladas in a 350º oven until cheese melts, about 5 to 8 minutes.  Serve immediately.

Copyright © 1984 by Paul Prudhomme