Ingredients
- 12 Each 5.5” Super Soft White Corn Tortillas (39257)
- 1 Qt. Cajun Cream Sauce, see related recipe
- 1 1/2 Lbs. Dirty Rice and Bean, see related recipe
- 1 1/2 Lbs. Pepper Jack Cheese, shredded
Directions
- To assemble enchiladas, submerge each tortilla in Cajun Cream Sauce, and fill with 2 oz. of Dirty Rice and Beans and roll to close.
- Top each enchilada with 2 oz. of pepper jack cheese and bake at 350°F until cheese is bubbly.
Ingredients- 1 Tbsp. Unsalted Butter
- 2 Oz. Celery, small dice
- 2 Oz. Bell Peppers, small dice
- 4 Oz. Onion, small dice
- 1 Tbsp. Garlic, peeled, minced
- 3/4 cup Dark Beer
- 2 cup Heavy Cream
- 1 Tbsp. Worchestershire Sauce
- 2 tsp. Cajun Seasoning
- 2 tsp. Hot Sauce
- 1 Tbsp. Dijon Mustard
- 1/2 tsp. Kosher Salt
- 1/4 tsp. White Pepper
Directions
- In a sauce pot, melt butter and sweat celery, pepper, onion and garlic until fragrant and semi-translucent.
- De-glaze pan with dark beer and reduce the liquid by half.
- Add remaining ingredients and bring to a soft simmer.
- Simmer for 10 min. and pull from heat. Hold hot for service.
Ingredients- 1 Tbsp. Unsalted Butter
- 1 1/2 Oz. Onion, small dice
- 1/4 Oz. Garlic, peeled, minced
- 3/4 Oz. Bell Peppers, small dice
- 5 1/4 Oz. Brown Rice, prepared
- 5 1/4 Oz. Red Beans, prepared
- 3/4 Oz. Corn Kernels
- 1/4 cup Chicken Stock
- 5 1/4 Oz. Andouille Sausage, cooked, sliced
- 5 1/4 Oz. Crawfish, cooked
- 1 tsp. Cajun Seasoning, prepared
Directions
- In a large skillet on medium heat, melt butter and add onion, garlic, and bell pepper cooking until fragrant and semi-translucent.
- Fold in remaining ingredients stirring often heating mixture through. Hold hot for service.
