How To make Gabrielle's Crawfish Enchiladas
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.
How To make Gabrielle's Crawfish Enchiladas's Videos
Chef John Folse's Cajun Louisiana | 1994
In this program from August 20, 1994, Chef John Folse explores the history, culture, and cuisine of the Cajuns in Louisiana. This program includes: a visit to the Evangeline statue and St. Martin de Tours Catholic Church in St. Martinville; an interview with folklorist Barry Ancelet on the history of the Cajun people; a look at the traditions of the Courir de Mardi Gras, or Cajun Mardi Gras; a visit to the frog murals in Rayne; an interview with Cajun storyteller Dave Petitjean at McGee’s Landing in Henderson; an Atchafalaya swamp tour with tour guide Harold Robin; Chef Folse eating a dish of alligator etouffee at McGee’s Atchafalaya Café; a look at crawfishing and crawfish boils; interviews with Earlene Broussard, the director of CODOFIL, and Amanda LaFleur, a French teacher, on CODOFIL’s work in preserving the French language in Louisiana; interviews with Cajun artists Floyd Sonnier, Robert Dafford, and Francis Pavy; an interview with Si Brown, the president of Bruce Foods, on Cajun entrepreneurs; a look at the common ingredients used in Cajun cuisine at Mulate’s Restaurant in Lafayette; an interview with Lennis Romero on the tradition of the “fais do do,” or Cajun dance party; an interview with fiddler Michael Doucet on Cajun music; a visit to Festivals Acadiens in Lafayette; an interview with Gladys Clark on the traditional Cajun textile arts; a visit to Vermilionville in Lafayette, a living history museum with a traditional Cajun village; an interview with Bill Fontenot, the Curator of Natural Sciences at the Lafayette Natural History Museum, on common Cajun medicinal herbs and plants; a visit to La Travaille, the Duson Family cabin; and a visit to the Boudin King Restaurant in Jennings.
VLOG: I FINALLY COLORED MY HAIR & MADE ENCHILADAS!
VLOG: I FINALLY COLORED MY HAIR & MADE ENCHILADAS!!!
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