Creamy, flavor packed, Seafood Enchiladas with a Cajun kick. Impress your family tonight. If you can get your hands on crawfish, use those in place of the shrimp.
Sometimes you have to just go with your gut. For example; enchiladas bursting with andouille, crab, and shrimp all in a heavenly cream sauce. Yeah, this one was all about a craving so carnivorous there was no room for remorse. A dash of zesty seasonings, a simple roux for the creamy topping, and a sauté of the holy trinity, peppers, onions and celery – this one’s a mash up of low southern loving that will make your eyes roll back in your head and your lover raise an eyebrow at noises he didn’t know you could make. Because it is that good.
It’s ok. He’ll get over it.
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Seriously, I might be addicted to enchiladas. Try these on for size.
- 8 6" to 8" tortillas
- 8 oz medium shrimp peeled and deveined
- 2 tbsp Cajun seasoning divided
- 8 oz andouille sausage sliced
- 5 tbsp butter divided
- 1 small onion diced
- 1/2 red pepper diced
- 4 scallions
- salt and pepper
- 4 garlic cloves minced
- 1/2 cup white wine
- 14 oz can fire roasted diced tomatoes divided
- 14 oz can low sodium black beans drained and rinsed
- 8 oz lump crab meat
- 4 tbsp flour
- 1 cup milk
- 1 1/2 cup heavy cream
- 8 oz green enchiliada sauce
- 8 oz cheddar shredded and divided
Make the filling
- Preheat the oven to 350 degrees F.
- Sprinkle the shrimp with 1 tbsp Cajun seasoning and set aside.
- In a large skillet over medium high heat, cook the andouille, 7 to 10 minutes, flipping halfway through, until cooked through. Using a slotted spoon, remove the andouille from the skillet and set aside in a bowl while you continue on your prep.
- Add the shrimp to the hot skillet, and cook until pink, about 3-4 minutes, flipping once. Add to the bowl with the andouille.
- Add 2 tbsp butter to the skillet and reduce the heat to medium. Add the onion, pepper, and scallions. Season with salt and pepper as needed. Cook until tender, about 5 minutes.
- Add the garlic and cook 30 seconds longer.
- Pour in the wine and cook 3 to 5 minutes, until the wine has reduced by half.
- Stir in the tomatoes, beans, and crab meat. Simmer 10 minutes.
- Return the shrimp and andouille to the vegetable mix. Remove from heat.
Meanwhile, make the sauce;
- Melt 4 tablespoons of butter in a sauce pan over medium heat.
- Add the flour and cook for 1 to 2 minutes.
- Slowly whisk in the milk. Add the cream and allow to thicken, about 4 to 5 minutes.
- Add the enchilada sauce, remaining 1 tbs Cajun seasoning and 4 ounces shredded cheddar.
When ready to prepare
- Grease a 9 x 13 oven safe baking dish.
- Spoon 1/2 cup sauce over the bottom.
- Fill 8 tortillas with andouille shrimp mix (more if needed), roll, and place snugly in the prepared dish.
- Spoon sauce over top and sprinkle with remaining cheese.
- Bake for 25-30 minutes, until sauce is bubbling and starting to brown.
- Serve with scallions and fresh diced tomatoes.