Taco Boudreaux Seafood Enchiladas


6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons home made seafood base

3 1/2 cups 2% low-fat milk

1 cup white wine

8 ounces cheese, shredded

2 tbs Cajun seasoning

10 ounces Gulf shrimp

8 ounces crabmeat

2 oz Louisiana crawfish tails

10 (6 inch) tortillas



Green onions



2 Melt butter in a 2 quart saucepan over medium heat.

3 Add flour.

4 Cook and stir for 5 minutes(should have a nutty aroma).

5 Add 1/2 tsp white pepper.

6 Stir in 2 tbsps seafood base and cook for an additional minute.

7 Add milk & wine.

8 Add 2 oz. of the cheese and seasonings!

9 Continue to cook until thickened.

10 FOR THE Seafood MIX.

11 Lightly chop crab.

12 Combine with cooked shrimp in a and crawfish in a medium size bowl.

13 Add 1.5 cups of cold sauce.

14 Mix well.


16 Lay out the tortillas on a flat surface.

17 Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.

18 Place flap of the tortilla over the seafood mix and roll.

19 Place flap side down onto a plate or in your baking dish.

20 Ladle warm sauce over the enchiladas.

21 Top with remaining cheese.

22 Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

23 Watch and do not allow to burn(brown spots).

24 Sprinkle with paprika, parsley, and green onions!!