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

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings

Calories 685kcal

Author Kita Roberts

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