Cajun Seafood Enchiladas | Kita Roberts GirlCarnivore.com

Preheat the oven to 350 degrees F.

Sprinkle the shrimp with 1 tbsp Cajun seasoning and set aside.

In a large skillet over medium high heat, cook the andouille, 7 to 10 minutes, flipping halfway through, until cooked through. Using a slotted spoon, remove the andouille from the skillet and set aside in a bowl while you continue on your prep.

Add the shrimp to the hot skillet, and cook until pink, about 3-4 minutes, flipping once. Add to the bowl with the andouille.

Add 2 tbsp butter to the skillet and reduce the heat to medium. Add the onion, pepper, and scallions. Season with salt and pepper as needed. Cook until tender, about 5 minutes. 

Add the garlic and cook 30 seconds longer. 

Pour in the wine and cook 3 to 5 minutes, until the wine has reduced by half. 

Stir in the tomatoes, beans, and crab meat. Simmer 10 minutes.

Return the shrimp and andouille to the vegetable mix. Remove from heat.

Melt 4 tablespoons of butter in a sauce pan over medium heat. 

Add the flour and cook for 1 to 2 minutes. 

Slowly whisk in the milk. Add the cream and allow to thicken, about 4 to 5 minutes. 

Add the enchilada sauce, remaining 1 tbs Cajun seasoning and 4 ounces shredded cheddar.

Grease a 9 x 13 oven safe baking dish. 

Spoon 1/2 cup sauce over the bottom. 

Fill 8 tortillas with andouille shrimp mix (more if needed), roll, and place snugly in the prepared dish. 

Spoon sauce over top and sprinkle with remaining cheese.

Bake for 25-30 minutes, until sauce is bubbling and starting to brown.

Serve with scallions and fresh diced tomatoes.