PYRC #40: Crawfish Enchiladas with Jalepeno Cream Sauce and Homemade Spanish Rice

In conclusion to my recent Pinterest recipe kick, I give you crawfish enchiladas with jalepeno cream sauce, served with homemade Spanish rice.
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Crawfish Enchiladas with Jalepeno Cream Sauce

The actual recipe is for shrimp enchiladas, but during our crawfish boil, we saved ourselves a baggie of peeled crawfish tails and wanted to put them to extra special use. Since this would make only the second appearance of enchiladas in our household, enchiladas it was.

The recipe called for a small amount of chipotle peppers in adobo sauce, which made me a bit hesitant due to our recent spicy Dr. Pepper pulled pork, but 2 ounces turned out to be A-ok. We sautéed the filling ingredients, prepared the sauce and then rolled together the enchiladas.

Compared to our delectable chicken enchiladas with avocado cream sauce, I thought this recipe was a tad more challenging (not hard though) and not quite on the same flavor level. But my round 1 enchilada success may have been skewed by beginner’s luck.

Make yourself some shrimp enchiladas with jalepeno cream sauce by using this recipe from Riches to Rags by Dori.  

Homemade Spanish Rice

My aunt Denise made awesome homemade Spanish rice for our Superbowl party, so snagging the recipe was a must. Here's the recipe she texted me:

Little bit of canola oil to fry 1 cup rice with chopped onion, season with salt pepper and cumin. Fry till light brown then add 1 tbs tomato bullion and 3 cups water. Give one stir, lower heat, cover and let simmer till done. Do not stir while simmering.

Yes, that is the epitome of how me and my family cook, and somehow it just all seems to turn out ok.
I followed the "recipe" to the best of my ability and came pretty darn close to the desired result.

My rice wasn't quite at Denise's level - had some simmer issues, my Achilles’ heel - but as the saying goes, practice makes perfect.

Until next time!

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