Cremosi EncioLadas, full of fish with a Cajun kick. Imagine your family tonight. If you can get your hands on her shrimp, use those instead of prawns.
Sometimes you just have to go with your intestine. For example; Enciladas that explodes with Andouille, crab and shrimp all in a celestial cream sauce. Yes, this concerned such a carnivorous craving there was no room for remorse. A pinch of spicy condiments, a simple roux for creamy topping and a leap of the Holy Trinity, peppers, onions and celery – this is a crushing of low southern Loving that will roll your eyes in your head and your lover raises an eyebrow to the noises that he did not know that you could do. Because it is so good.
All right. It will exceed him.
If you tried my recipe Cajun Seafood Echiladas or any other recipe on GirlCarnivore.com, please don’t forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.
Seriously, I could be dependent on the Enciladas. Try them in size.
Pork enchiladas drawn up smoked
Enciladas of smoked hippoglosso
Padweeled Pablanos Encilada
Enciladas rich in creamy flavor with a Cajun kick. Imagine your family tonight. If you can get your hands on her shrimp, use those instead of prawns.
Prevent the screen from going to sleep
Fill
Preheated the oven at 350 degrees F.
Sprinkle the prawns with 1 tablespoon of Cajun dressing and set aside.
In a large pan over medium heat -alto, cook the Andouille, from 7 to 10 minutes, launching halfway, up to cooking. Using a perforated spoon, remove the Andouille from the pan and set aside in a bowl as you continue in preparation.
Add the prawns to the hot pan and cook until the rose, about 3-4 minutes, launching once. Add to the bowl with the Andouille.
Add 2 tablespoons of butter to the pan and reduce the fire to medium. Add the onion, pepper and shallot. Season with salt and pepper if necessary. Cook until tender about 5 minutes.
Add the garlic and cook 30 more seconds.
Pour the wine and cook from 3 to 5 minutes, until the wine is reduced by half.
Mix the tomatoes, beans and crab meat. Cook over low heat for 10 minutes.
He returns the prawns and the anouille to the mix of vegetables. Remove from the heat.
In the meantime, prepare the sauce;
Melt 4 tablespoons of butter in a pan over medium heat.
Add the flour and cook for 1-2 minutes.
Slowly bang into milk. Add the cream and let it thicken, about 4-5 minutes.
Add the Encilada sauce, remaining 1 tablespoon of Cajun seasoning and 4 ounces that grated.
When he is ready to prepare
Brow in a 9 x 13 oven baking sheet.
Spoon 1/2 cup of sauce on the bottom.
Fill 8 Tortillas with Mix of Andouille Gamberi (more if necessary), roll and put comfortably on the prepared dish.
Salsa spoon and sprinkle with remaining cheese.
Cook for 25-30 minutes, until the gorgia sauce and starts browning.
Serve with shallot and fresh diced tomatoes.
Calories: 685Kcal | Carbohydrates: 35G | Protein: 32G | Fat: 45G | Saturated fat: 24G | Cholesterol: 220mg | Sodium: 1385mg | Potassium: 665mg | Fiber: 5G | Sugar: 5G | Vitamin A: 2420Iu | Vitamin C: 21.7mg | Soccer: 408mg | Iron: 4.5mg
