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    Home » Recipes » Dinner

    Cajun Seafood Enchiladas

    1 hr 5 mins | Yield 8 | January 3, 2014 | Updated: December 18, 2018 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    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.

    Cajun Seafood Enchiladas | Kita Roberts GirlCarnivore.com
    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.

    Cajun Seafood Enchiladas | Kita Roberts GirlCarnivore.com

    If you’ve tried my Cajun Seafood Enchiladas recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Seriously, I might be addicted to enchiladas. Try these on for size.

    Smoked Pulled Pork Enchiladas

    Smoked Halibut Enchiladas

    Enchilada Stuffed Pablanos

    Cajun Seafood Enchiladas | Kita Roberts GirlCarnivore.com
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    4 from 3 votes

    Cajun Seafood Enchiladas

    Creamy flavor packed enchiladas with a Cajun kick. Impress your family tonight. If you can get your hands on crawfish, use those in place of the shrimp.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time1 hr
    Total Time1 hr 5 mins
    Servings: 8
    Calories: 685kcal

    Ingredients

    • 8 6" to 8" tortillas

    Enchilada Filling

    • 8 oz medium shrimp peeled and deveined
    • 2 tablespoon Cajun seasoning divided
    • 8 oz andouille sausage sliced
    • 5 tablespoon butter divided
    • 1 small onion diced
    • ½ red pepper diced
    • 4 scallions
    • salt and pepper
    • 4 garlic cloves minced
    • ½ 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

    Sauce

    • 4 tablespoon flour
    • 1 cup milk
    • 1 ½ cup heavy cream
    • 8 oz green enchiliada sauce
    • 8 oz cheddar shredded and divided

    Instructions

    Make the filling

    • Preheat the oven to 350 degrees F.
    • Sprinkle the shrimp with 1 tablespoon 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 tablespoon 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 ½ 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.

    Nutrition

    Nutrition Facts
    Cajun Seafood Enchiladas
    Amount Per Serving
    Calories 685 Calories from Fat 405
    % Daily Value*
    Fat 45g69%
    Saturated Fat 24g150%
    Cholesterol 220mg73%
    Sodium 1385mg60%
    Potassium 665mg19%
    Carbohydrates 35g12%
    Fiber 5g21%
    Sugar 5g6%
    Protein 32g64%
    Vitamin A 2420IU48%
    Vitamin C 21.7mg26%
    Calcium 408mg41%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Cajun Seafood Enchiladas | Kita Roberts GirlCarnivore.com

     

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. steph@stephsbitebybite says

      January 03, 2014 at 9:01 am

      Oooh, I’m liking the sound of these! Living in New Mexico a change up on enchiladas is necessary!

      Reply
    2. Thalia @ butter and brioche says

      April 08, 2015 at 4:14 am

      I definitely am craving enchiladas right now.. these images look VERY comforting, hearty & inviting.

      Reply
      • Aleister says

        April 24, 2019 at 2:21 pm

        2 stars
        This is not really “cajun.” Where is the cajun seasoning? Where is the ‘Holy Trinity?” Blasphemer! (LOL) As for the recipe – it’s still a recipe – it’s still food. Not special yet. I give 2 stars!

        Reply

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