Cajun Seafood Enchiladas

Impress your family tonight with these creamy, flavor packed, Seafood Enchiladas with a Cajun kick. If you can get your hands on crawfish, use those in place of the shrimp.

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 southern loving.


– 6" to 8" tortillas – medium shrimp  – Cajun seasoning  – andouille sausage sliced – butter divided – onion  – red pepper  – scallions – salt and pepper – garlic cloves

Preheat the oven to 350 degrees F. Sprinkle the shrimp with 1 tablespoon Cajun seasoning and set aside.

Cook the andouille, for 7 to 10 minutes. Then, add the shrimp to the hot skillet, and cook until pink.

Add 2 tablespoon butter to the skillet, then cook the onion, pepper, and scallions for about 5 mins. Add the garlic and cook 30 seconds longer.

Pour in the wine and cook 3 to 5 minutes, until it has reduced. Then stir in the tomatoes, beans, and crab meat. Simmer 10 minutes.

Return the shrimp and andouille to the vegetable mix. Meanwhile, make the sauce.

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