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Gabrielle's Crawfish Enchiladas

Yield: 6 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Gabrielle Carteris's Chicken Nest With Tomatoes Beans & R
Next recipe Gado Gado

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