Disclaimer: Frozen Louisiana crawfish tails are sold in stores outside of Louisiana, but they try very hard to deceive you by using Cajun names. Be sure you check the back to see if it is "product of LA" or "product of USA".
If you don't like or are unable to find Louisiana crawfish, this is outstanding with chopped shrimp. The chopped shrimp version is actually what my recipe is based on – a local restaurant does it.
Ingredients in my meal shown in screenshots. Then the ingredients for the filling itself is also a separate screenshot.
(Note: Guidry's is just pre-chopped trinity – onion, celery, bell pepper)
I sauteed together 1TBS butter, trinity, garlic paste… then added well drained fire roasted rotel, crawfish tails, and lots of seasoning. Simmer until very warm and flavors meld. I chose garlic powder, smoked paprika, white pepper, salt, Tony's (not too much – it is salty too), chili powder, and cumin.
When hot and melted, I drained it for 10 minutes over a bowl to get all liquid, excess butter, etc. out so the quesadilla wouldn't be soggy.
Grated some Monterey/Colby fresh and used 1oz in the quesadilla. I know it seems like so little, but real cheese goes so much farther flavor wise than fake cheese.
I didn't log my dry seasonings because in dishes like this, so much gets left on the pan/bowls/etc in transporting and weighing. Plus, a ton of liquid drained which inevitably counts some butter. All evens out.
by DietCokeYummie