*  Exported from  MasterCook  *
 
                      Gabrielle’s Crawfish Enchiladas
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Creole
                 Crawfish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE SAUCE-----
    1      tablespoon    Lard or bacon fat
    1      teaspoon      Chili powder
      1/4  cup           Onion -- finely chopped
    2      tablespoon    Green bell pepper -- chop fine
    2      tablespoon    Celery -- finely chopped
    1      teaspoon      Garlic -- finely chopped
      1/4  cup           Fish stock or clam juice
      3/4  cup           Whipping cream
    1 1/2  teaspoon      Corn flour -- or
    1      tablespoon    Wondra
      1/4  cup           Cheddar cheese -- shredded
                         Salt to taste
                         -----FOR THE ENCHILADAS-----
    6                    Corn tortillas -- 6
    8      ounce         Cooked crawfish tails -- chop
    1      tablespoon    Green onion -- chopped
      1/3  cup           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.
 
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