James's Crawfish Sausage Tortillas
1 Tbs Olive oil
1 Cup Onion, diced
1 Cup Celery, diced
1 Tbs Dried oregano
1 Tbs Paprika
2 tsp Onion powder
2 Bay leaves
1/4 tsp Salt
15 1/2 Oz Can Kidney beans, including liquid
1 Lb Texas Cajun Crawfish Sausage, cut into 1/4-inch-thick slices
1 Cup Long grain white rice, cooked and warm
Four 10- or 11-inch flour tortillas
Cooking Instructions:
Heat the olive oil in a large nonstick skillet over medium heat. Add the
onion, celery, oregano, paprika, onion powder, and bay leaves. Cook until
onions become tender, about 5 minutes.
Season with salt. Transfer to a large saucepan and add the
beans. Heat over medium heat.
Clean the skillet thoroughly to remove all of the spice residue. Return
the skillet to the stove and heat over high heat. Add the sausage and cook
until crisp, about 5 minutes, turning to brown all sides.
Transfer the sausage to the bean mixture using a slotted spoon. Add the
rice and stir to combine.
Remove the bay leaves, divide the filling among the tortillas, and wrap.
Makes 4 wraps.
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