Best Voodoo Crawfish Enchiladas Recipes

Cajun Crawfish Enchiladas image

Provided by Jerrie T

Time 45m

Yield 15 serving(s)

Number Of Ingredients 20

1/2 cup butter
2 cups onions
1 cup bell pepper
16 ounces cream cheese
1 1/2 teaspoons oregano leaves
1 teaspoon ground cumin
4 teaspoons Old Bay Seasoning
2 tablespoons parsley
2 teaspoons salt
1 teaspoon ground red pepper
1 cup heavy whipping cream
1/2 cup butter
4 lbs crawfish tails, deveined
2 teaspoons Old Bay Seasoning
2 teaspoons garlic
1/2 cup green onion
30 (6 inch) flour tortillas
1 cup heavy whipping cream
16 ounces monterey jack cheese or 16 ounces Mexican blend cheese
2 tablespoons parsley sprigs (to garnish)

Steps:

Preheat oven 325 degrees.
In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
Spoon mixture over the tortilla and top with cheese.
Bake at 325 for 10 to 15 minutes.
Garnish with fresh parsley sprigs if desired.

Prejean's Famous Crawfish Enchiladas Recipe - (3.8/5) image

Provided by bsctbb

Number Of Ingredients 15

1/2 cup butter
1 cup diced onion
1/2 cup diced bell pepper
1 1/4 cups canned Rotel tomatoes
1 teaspoon cayenne pepper
1/2 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

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.