Crawfish Enchiladas

1/4 pound (1 stick) unsalted butter

1 cup finely chopped onions

1 cup canned green chiles, chopped

3/4 cup finely chopped green bell peppers

2 3/4 teaspoons of salt

2 3/4 teaspoons of white pepper

1 1/2 teaspoons ground red pepper (cayenne)

3/4 teaspoon dried oregano leaves

1/2 teaspoon minced garlic

3 cups heavy cream

1 cup dairy sour cream

8 cups grated Monterey Jack cheese or other white (preferably non-processed) cheese (2 pounds) 2 pounds peeled crawfish tails

2/3 cup very finely chopped green onions

1/2 cup cooking oil

20 (6-inch) corn tortillas (photo from original post shows flour tortillas in assembled photo)

Directions

In a large skillet melt ½ stick of the butter.  Add the onions, green chiles, bell peppers, 1 1/4 teaspoon of salt, 3/4 teaspoon of white pepper, 1/2 teaspoon of red pepper, 1/4 teaspoon of oregano and the minced garlic.  Sauté over medium heat for 10 minutes, stirring often.  Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly.  Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes.  Add 3 cups of the cheese and stir until melted.  Set the sauce aside.

In a 4-quart saucepan melt the remaining ½ stick butter.  Add the crawfish, green onions and the remaining 1 1/2 teaspoon of salt, 2 teaspoons of white pepper, 1 teaspoon of red pepper, and 1/2 teaspoon of oregano .  Sauté over medium heat for about 6 minutes, stirring occasionally.  Add the cheese sauce to the crawfish mixture and stir well.  Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally.  Set aside.

In a small skillet heat the oil to 325º.  Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels.  Spoon about ⅓ cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate.  Cover the tortilla from end to end with a generous amount of additional sauce.  Then sprinkle it with ¼ cup cheese.  For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes.  Or, bake the enchiladas in a 350º oven until cheese melts, about 5 to 8 minutes.  Serve immediately.

Source: http://elizabethsedibleexperience.blogspot.com/search/label/Crawfish

Crawfish or Shrimp Pistolettes aka Stuffed Beignets

Ingredients

2 1/2 pound crawfish tails or shrimp

2 1/2 stick butter or margarine

2 ounces margarine for brushing

3 medium onions

1 small stalk of celery or 6 ribs chopped fine

1 cup bell pepper chopped fine

1 tbsp garlic cloves minced

3/4 cup chopped parsley

3/4 cup chopped green onions (scallions)

2 cans mushroom soup or 1 cream of mushroom and 1 cream of shrimp
8 ounces Velveeta cheese
1 small can or jar of pimentos (optional)
1 tsp black pepper 1/2 tsp cayenne or more (optional)
1/2 tsp Season All or Cajun Seasonings
hot sauce to taste
1 tsp Accent (optional)
2 bags Pistolette Rolls (24) or dinner rolls that are large enough to be stuffed
enough flour and water to make a paste

Directions
First prepare the pistolettes rolls; cut off one end, about 11/2-inch thick, and set aside. Take a knife and cut a pyramid shape opening into the heart of the roll and remove the middle of the roll. (Save this bread to make bread pudding.) Keep the two pieces of roll together for an easier fit. Set aside. Make a glue with 1 part flour and 3 parts water - Set aside.

In medium saucepan over medium heat melt the butter and sauté the onion, bell pepper, celery and garlic until onions have wilted.

Add the seasonings along with the cans of cream of mushroom and/or cream of shrimp. Add the Velveeta cheese and stir until completely melted. Add the crawfish/shrimp to the mixture. Note - you could chop the crawfish/shrimp into smaller pieces as in a dip. Bring to a boil then simmer about 10 minutes. Do not forget to stir to prevent scorching. You could choose to add more or less cheese to achieve your desired "pudding" consistency. Add the parsley and green onions to mixture combining well. Once cooked set aside to cool some.

Once cooled, fill the pocket of the bun with 1/4 cup of the filling. Dip the nose of the bun in the "glue" of flour and water and attach it to the same bun. Push the roll to the side of the tray to secure.

Stuffed Pistolettes may now be baked at 375 degrees F until golden brown about 20 minutes. If frying, drop into heated cooking oil until browned. Make sure there is enough oil to cover the pistolettes. Drain fried pistolettes on paper towels; serve hot.

The pistolettes can be frozen until needed. Remove from freezer one hour before baking or frying. These are the best!

/source: http://www.realcajunrecipes.com/recipes/cajun/crawfish-shrimp-pistolettes/762.rcr

Hope these are as good as the ones I had at the Port Arthur Mardi Gras a week or so ago! Can't wait to find out.