Ingredients
Scale
- 1 lb chicken or turkey sausage, casings off
- 6 taco-sized flour tortillas
- 6 pepper jack cheese sticks
- 6 tsp Creole seasoning
- Oil for frying
- 12 oz crawfish tails or shrimp/crab
- 1½ cups half-and-half or heavy cream
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 tbsp all-purpose flour
- 1 tbsp Cajun seasoning
Instructions
- Warm the tortillas until pliable. Fill each tortilla with sausage, a cheese stick, and Creole seasoning. Roll tightly and secure with toothpicks.
- Heat oil to 350°F in a frying pan. Fry chimichangas for about 4–5 minutes until golden brown. Drain on paper towels.
- In another pan, heat olive oil and sauté garlic. Stir in flour and Cajun seasoning, then add crawfish tails and cream; simmer until thickened.
- Serve chimichangas sliced and topped with the creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg