SHRIMP AND CRAWFISH "CAJEXICAN" STYLE

This recipe can be eaten alone as a chowder (no carbs), can be served over rice. you can also thicken it (see recipe footnote **) and make it into a soft taco or rolled up and baked in a corn tortilla. Or just use it as a filling in any way that you'd like...... maybe even Cajexican Lasagna :)

4 tablespoons vegetable oil
2 teaspoon chili powder
1 teaspoon chipotle pepper powder (or 1/2 chipotle pepper in adobo, diced)
1/2teaspoon cayenne
1 1/2 cup small diced onion
1/2 cup small diced poblano pepper
3 tablespoon flour
4 cups milk
1/2 cup seafood (or chicken) stock
1 cup grated cheddar cheese
12 ounces crawfish tails
1 pound shrimp, shelled, deveined and cleaned
Salt and freshly ground pepper to taste
cheddar or pepper jack cheese
1/2 cup copped cilantro


Flour tortillas, corn tortillas or rice

Heat oven to 350°F. Heat oil and spices in a 10-inch skillet. Add onion and cook for 3 minutes. Add poblano pepper and cook, stirring frequently, until soft, about 3-5 minutes. Add flour and stir to combine. Cook for 3 minutes. Add milk and stock. Bring to a boil, and reduce heat to simmer. (if making tacos or enchiladas, see note below and do that step now). Add cheddar cheese and stir to combine. Add shrimp and cook for 2-3 minutes. Add crawfish. Season with salt and pepper to taste. To serve, top with cheddar or pepper jack and cilantro.

** To make as a taco/enchilada filling, melt 3 tablespoons butter in a small skillet. Add 4-5 tablespoons flour (to thin peanut butter consistency) and cook, while stirring for 3-5 minutes or until begins to brown. Add one tablespoon at a time to above mixture and whisk until smooth. Add additional roux until mixture gets thick enough to roll into a tortilla.