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Cajun Seafood Enchiladas | Kita Roberts GirlCarnivore.com

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 8
Calories 685kcal


  • 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


  • 4 tablespoon flour
  • 1 cup milk
  • 1 ½ 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 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.


Calories: 685kcal | Carbohydrates: 35g | Protein: 32g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 220mg | Sodium: 1385mg | Potassium: 665mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2420IU | Vitamin C: 21.7mg | Calcium: 408mg | Iron: 4.5mg