Chef Folse's Seafood Chimichangas

Prep Time:  30 Minutes
Yields:  8 Servings

Comment:  This Cinco de Mayo treat has a legend associated with its name. Apparently invented when a burrito accidentally fell into hot oil, the chef quickly substituted "chimichanga" for the curse words she was uttering in Spanish.  A loose translation is "thingamajig."  Our Louisiana take on this tasty accident includes crawfish, crab and shrimp.


¼ cup butter or margarine
½ cup finely chopped green onions
½ cup minced celery
½ cup minced bell pepper
1 to 2 fresh jalapeno peppers, seeded, ribbed and finely chopped
4 garlic cloves, finely minced
2 medium-sized tomatoes, seeded and chopped
1 pound shrimp, shelled and deveined
½ pound fresh crabmeat, picked over
1 pound crawfish
¼ cup chopped fresh cilantro leaves
salt and freshly ground pepper to taste
8 (12-inch) flour tortillas
oil for frying


Heat butter in a large skillet over medium heat and sauté onion, celery, bell pepper, jalapeno peppers and garlic until onion is softened. Add the tomatoes and cook for 1 minute. Add the shrimp, crabmeat, crawfish and cilantro and sauté, stirring frequently, for 2 to 3 minutes or until shrimp turns pink. Remove from heat. Season to taste with salt and pepper. Place 1/8 portion of seafood mixture on a flour tortilla, fold the ends in and roll up burrito-style. Repeat until all tortillas are filled. Heat about 3/4 to 1-inch of oil in large skillet over medium-high heat. When hot, cook 1 to 2 chimichangas at a time, seam-side down (do not crowd the pan). Fry until golden, turn and cook the other side until golden. Drain on a brown paper bag lined with paper towels. Keep warm. Repeat until all chimichangas are fried. Place chimichangas on a bed of shredded lettuce with guacamole on the side and garnish with chopped cilantro and green onions, if desired.