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Spicy Crawfish Enchiladas + Cajun Margaritas + Crawfish Festival Preview

By Cajun Delights

Here's a Cajun fave that is just perfect for your Cinco de Mayo celebration or anytime that you're in the mood for a sinfully delicious dish. Layers of scrumptious crawfish and cheese, with plenty of heat and topped with green onions. Well, it just doesn't get any better than that, cher! Enjoy!

Spicy Crawfish Enchiladas

3 tbsp.'s butter
1  onion, chopped
1/2 cup green onions, sliced
1 bell pepper, chopped
1/4 cup fresh cilantro, chopped
1 lb. peeled crawfish tails or shrimp
1 can cream of mushroom soup, undiluted
1 can hot enchilada sauce, divided
1 (4 oz.) can green chilies, drained
1 tsp. or more, Cajun seasoning
1 10-count package flour tortillas
1 (1/2) cups shredded cheddar cheese, divided
1/4 cup Parmesan cheese, grated (optional)

In large skillet, saute the onion, bell pepper, seasoning, and crawfish tails, on medium heat, for about 15 minutes.

Pour in mushroom soup, half of the enchilada sauce, and green chilies. Stir and mix well. Add salt to taste. Cover and simmer for 15 more minutes, stirring occasionally.

Place tortilla in a shallow dish and spread 1/2 cup of the mixture on top, sprinkle with cheddar cheese, roll, and place in a greased, 13x9 baking pan, with seams down. Repeat.

When complete, pour other half of enchilada sauce, evenly on top and sprinkle top with remaining cheddar cheese, 1/4 cup grated Parmesan cheese,  green onions, and cilantro. Bake in a preheated 350 degree oven for 15 minutes or until bubbly and cheese melts. Cest bon, cher! Bon Appetit! 

Note: Shrimp may be substituted for crawfish. (photos courtesy of Google Images)
And here's a heavenly treat to go along with your Crawfish Enchiladas. Cheers!

Frozen Cajun Margaritas
2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime. Happy Cinco de Mayo!

Time for the Crawfish Festival!

The 51st annual Breaux Bridge Crawfish Festival will kick off on Friday, May 6, at 5:00 pm and run through Sunday, May 8. Yes, another  great festival!  What started out as a small, hometown festival  in the sixties, has grown into one of  Louisiana's largest festivals and is one of my faves. There will be crawfish prepared every which way, and a stellar musical line-up, with 3 music stages and 3 straight days of live Cajun and Zydeco music. For a complete schedule, click here. See ya'll there!

And here's a little clip that I took at last year's festival of the high-spirited crowd, dancing a two-step to the spicy sounds of Steve Riley and the Mamou Playboys. Let the good times roll! 

And I'm still working on the Festival International finale', so stay tuned! Wishing you all a fab weekend, filled with fun! Have all the fun you can, cher! Merci beaucoup for stopping by!

Time for Jazz Fest

And for those of you who are wondering if you should make the second weekend of Jazz fest in New Orleans or for those of you who would like to listen to a live broadcast of this fabulous festival, click here,  to see a complete schedule.

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