“This recipe is courtesy of Bonnell's Fine Texas Cuisine restaurant in Fort Worth, TX. Chef Jon Bonnell generously shares his recipes. You will love this!”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a hot pan, sauté onions, chilies, scallops and shrimp.
  2. Add tomato and lime juice. Season to taste.
  3. Blanch corn tortillas in hot oil for a few seconds to soften.
  4. Fill the tortillas with the seafood mixture and roll.
  5. Place two enchiladas in the center of each plate.
  6. . Heat Creole sauce with a little heavy cream and pour over the enchiladas.
  7. Garnish with chopped cilantro and Queso Fresco.
  8. Top with three grilled shrimp and 5 beignets per plate.
  9. Crawfish Beignets:.
  10. 1 Lb. Chopped crawfish tail meat.
  11. 4 eggs.
  12. ½ Cup red bell pepper (chopped).
  13. ½ Cup red onion (chopped).
  14. ½ Cup green onion (chopped).
  15. 1 Tbsp garlic.
  16. 1 ½ Cups flour.
  17. 1 Cup corn meal
  18. 2 Tsp baking powder.
  19. ½ Cup milk.
  20. Salt and pepper to taste.
  21. Directions.
  22. Combine all ingredients.
  23. Scoop with a small melon baller and fry till golden brown.
  24. Creole Sauce:.
  25. 1 Yellow onion, chopped.
  26. 1 Red bell pepper, chopped.
  27. 1 Green bell pepper, chopped.
  28. ½ Jalapeno, chopped.
  29. 1 Small rib of celery, chopped.
  30. ½ Carrot, chopped.
  31. 1 Tbsp garlic (minced).
  32. 2 Cups chicken stock.
  33. 2 Cups diced canned tomatoes.
  34. 3 Tsp Creole seasoning.
  35. Roux (2 ox butter and 2 oz flour cooked until dark brown).
  36. Directions.
  37. Saute all vegetables in a little butter until soft.
  38. Add tomatoes and chicken stock and simmer for 30 minutes.
  39. Quickly whisk in roux.
  40. Puree and season to taste.

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