Chef Brett Breaux's Crawfish Enchiladas with Creole Tomato Sauce - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef Brett Breaux's Crawfish Enchiladas with Creole Tomato Sauce

The following dish will be served on Easter Sunday at the Omni Riverfront Hotel, located at 701 Convention Center Blvd.

Enchilada Sauce

1/2 # Butter

1 # Trinity

1 ½ tsp. Black Pepper

1 tsp. Cayenne Pepper

1 tsp. Chili Powder

1 tsp. Salt (Kosher)

½ oz. Minced Garlic

1 can Diced Tomatoes w/ Green Chilies

1 # Louisiana Crawfish Tails

2 oz. Chicken Base

1 # Velveeta Cheese

2 qts. Heavy Whipping Cream

4-6 oz.'s Blonde Roux

Cooking Method:

Melt butter and saute trinity for 2-3 minutes, then add diced tomatoes and cook down for 10 minutes. Add minced garlic and all seasonings and crawfish tails, chicken base, then cook down for approximately 3 minutes. Add Velveeta and heavy whipping cream and cook for approximately 10-12 minutes then add roux to thicken just a bit.

Enchiladas

16 ea. 6” flour tortilla shells

16 oz.'s shredded pepper jack cheese

16 oz.'s crawfish tails

1 qt. enchilada sauce

8 oz. shredded cheddar cheese

8 oz. Creole Sauce

In each flour tortilla, place 1 oz. of enchilada sauce, 1 oz. seasoned crawfish tails, and 1 oz. shredded pepper jack cheese and roll tightly. Put enchilada sauce in bottom of dish, place rolled enchiladas in pan and cover with more enchilada sauce, leaving the ends exposed and top with cheddar cheese and bake for approximately 12 – 18 minutes, or until cheese is golden brown and sauce is bubbling. Remove from oven and top with warm Creole sauce, and garnish with chopped parsley or chives.

Creole Sauce


2 tbsp. EVOO

½ # Trinity

3 oz. Tomato Paste

1 oz. Chopped Garlic

1 – 10 oz. can Diced Tomatoes w/ Green Chilies

15 oz. Tomato Puree

26 oz. Crushed Tomatoes

26 oz. Tomato Sauce

2 oz. Chicken Base

1 oz. Beef Base

1 tsp. Cayenne Pepper

2 tsp. Paprika

1 tsp. Granulated Onion

1 tsp. Granulated Garlic

1 tsp. Salt (Kosher)

1 tbsp. Thyme

1 oz. Sugar

4 Bay Leaves

Cooking Method:

Add olive oil and trinity and saute for 5 minutes. Add tomato paste, and diced tomatoes with green chilies and cook down for 20 minutes, stirring constantly to avoid sticking. Add chopped garlic and both bases and cook down for another 3-5 minutes. Add all remaining ingredients and cook down on a medium to low fire for approximately 2 hours, again stirring to avoid sticking.
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