May 052014

Happy Cinco de Mayo. This day is celebrated more in the U.S. than in Mexico. Today in 1862, Mexican forces defeated the French in the city of Puebla. Here is a New Orleans twist on the enchalada.

1 Onion, chopped

1 tablespoon Butter

1/4 pound Fresh Crabmeat

1/4 pound Shrimp, cooked and coarsely chopped

1/4 pound Crawfish Tails, coarsely chopped

8 ounces Colby Cheese

6 (10 inch) Flour Tortillas

1 cup Half & Half

1/2 cup Sour Cream

1/4 cup Butter, melted

1 1/2 teaspoon dried Parsley

1/2 teaspoon Garlic Salt

Preheat oven to 350 degrees.

In a large skillet, sauté onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in the seafood. Shred the cheese and mix half of it into the seafood. Place a large spoonfull of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13 inch baking dish.

In a saucepan over medium-low heat, combine half & Half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchaladas, and sprinkle with remaining cheese.

Bake for 30 minutes



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.