Gabrielle's Crawfish Enchiladas

Title:
Gabrielle's Crawfish Enchiladas

Yield:
6 Servings

Categories:
Seafood,
Creole




Ingredients:





          FOR THE SAUCE-----


     1 tb Lard or bacon fat


     1 ts Chili powder


   1/4 c  Onion -- finely chopped


     2 tb Green bell pepper -- chop


          Fine


     2 tb Celery -- finely chopped


     1 ts Garlic -- finely chopped


   1/4 c  Fish stock or clam juice


   3/4 c  Whipping cream


 1 1/2 ts Corn flour -- or


     1 tb Wondra


   1/4 c  Cheddar cheese -- shredded


          Salt to taste


          FOR THE ENCHILADAS-----


     6    Corn tortillas -- 6"


     8 oz Cooked crawfish tails --


          Chop


     1 tb Green onion -- chopped


   1/3 c  Monterey Jack -- shredded






 Prepare the sauce. Melt lard in a medium saucepan, add chili powder, onion,


 bell pepper, celery and garlic. Cook over medium heat until soft, about 10


 minutes. Add corn or instant flour and cook 2 minutes more. Add cream and


 stock, bring mixture to a boil and stir in cheddar cheese. Stir constantly


 until melted. Remove sauce from heat and season to taste with salt. Heat


 oven to 400~, then prepare the enchiladas. Soften tortilla shells by


 wrapping them in plastic wrap and heating in a microwave oven for 30 to 50


 seconds. Combine half of the sauce with the crawfish tails. Fill each


 tortilla shell with 1/4 cup of this mixture and sprinkle with green onion.


 Roll shells around filling and fit snugly into a small oven casserole dish.


 Pour remaining sauce over all and top with shredded Monterey Jack. Bake


 until enchiladas are heated through and cheese is melted and bubbly, about


 10 minutes. From chef Greg Sonnier, Gabrielle's Restaurant, New Orleans.


 


 Recipe By     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip