Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cajun Enchiladas

Ingredients

1/2 cup butter, divided

1/2 cup yellow onion, small dice

1/2 cup canned jalapeños, drained and chopped fine

1/3 cup green bell pepper, small dice

1 Tbs Creole Seasoning, divided

1 1/2 cup whipping cream

1/2 cup sour cream

4 cups Monterey jack cheese, shredded and divided

1/2 pound fresh shrimp, 61/70 count

1/2 pound lump crab meat

1/2 pound peel crawfish tails

1/3 cup green onions, sliced thinly

8 – 8inch flour tortillas

Instructions

Preheat oven to 325

In a medium sauce pot, melt half of the butter over medium-high heat. Cook the onions, jalapeños, bell pepper and half of the Creole Seasoning for 3-4 minutes, stirring often to prevent the vegetables from browning. Add the whipping cream and bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring constantly. Add in the sour cream and half of the shredded cheese and stir with a wire whisk until the mixture is smooth. Remove from the heat and pour the mixture into a large mixing bowl. Set aside.

Melt the remaining butter in a large sauté pan over medium-high heat. Sprinkle the uncooked shrimp with the remaining Creole seasoning and sauté the seasoned shrimp for 3-5 minutes. Add in the crawfish tails, crab and green onions and cook for 2 minutes longer.

Fold the cooked seafood into the sour cream mixture.

Use a large spoon and place approximately 1/3 cup of the mixture into the center of each tortilla. Roll the tortillas and place them side by side in an 8×10 baking dish.

Spoon the remaining mixture over the top of the filled tortillas. Cover the baking dish with a piece of parchment paper, followed by aluminum foil. Use a small knife and make 4-5 small slits in the foil covering.

Bake for 30 minutes. Remove the foil and parchment paper and sprinkle the top with the remaining shredded cheese. Bake for 10-12 more minutes.

Allow the enchiladas to rest for 15 minutes before serving.

Yield: 6-8 servings

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more