It’s Leaving Louisiana Week and I have some fun and tasty surprises to share with y’all all week long!

First off, let’s start with one of the most well known Louisiana Cajun food: crawfish!

The crawfish season typically begins around March and can last all the way through July.

Luckily for us, they serve 1 lb packs of frozen crawfish tails year round at our grocery stores so we can make meals like these Cajun Crawfish Enchiladas any time we want.

We love hosting and attending crawfish boils and these massive meals always have leftovers.

You have to peel the crawfish right after they are cooked but you can take the peeled tails home and use for a dinner the next day {Crawfish Fettuccine is another fave} or you can freeze them too!

After living in Louisiana for almost 6 years, we have attended our fair share of Cajun Crawfish Boils but you know what? I never get tired of them!

Some people stay traditional with Cajun spices, onions, corn, and potatoes and others like to add shrimp, crab, mushrooms, and even citrus flavors in the boil!

Both my babies love Louisiana food especially crawfish!

Makes Mama proud!

$2 Tuesday is our favorite Crawfish deal in town!

Mudbugs offers $2 lb boiled crawfish all day long!

Be prepared to get messy {but it’s so worth it}.

Print Recipe

Cajun Crawfish Enchiladas

Makes 5 large servings

Ingredients

2 lbs crawfish peeled
2 cups heavy cream {or milk}
1/4 cup butter
8 oz cream cheese cubed
2 cups cheddar cheese shredded {divided}
1 cup mini sweet peppers diced
1 large yellow onion diced
2 tsp Tony Chachere's {or similar Creole seasoning}
10 taco size {medium} flour tortillas
1/4 cup green onion diced {for garnish}

Instructions

Preheat oven to 350 degrees.
Heat a large skillet over medium heat and add butter.
Once it is melted, add diced yellow onions and peppers and saute until softened and browned, about 10 minutes.
Add in the heavy cream and Tony Chachere's seasoning and bring to a simmer, whisking often.
Add cream cheese and stir until melted and smooth.
Now sprinkle in the crawfish tails and mix well.
Finally add 1 cup shredded cheese.
Stir and remove from heat.
Add 2-3 ladles of the crawfish filling to the bottom of a extra large baking dish. I used 2 dishes, one 8X8 and 1 9X13.
Add a couple spoonfuls of the filling to each tortilla and roll.
Please seam side down in the baking dish{es} and repeat until all tortillas are filled.
Spread remaining filling on top of the tortillas then top with 1 cup shredded cheese.
Cover with aluminum foil and bake for 20 minutes.
Optional: remove foil and turn the broiler on and heat for an additional 2 minutes to crisp and melt the cheese more.
Sprinkle with green onions and serve with rice on the side.