Spicy Cajun Seafood Burritos

Spicy Cajun Seafood Burritos (Trucker-Friendly)

This recipe is designed for maximum flavor and portability, using a dense rice and cream cheese binder to prevent leaks. This version yields 6 large burritos and is suitable for reheating on a 12V heater (wrapped in foil).

Part 1: Homemade Cajun Seasoning

This blend maximizes freshness and allows for custom heat (adjust cayenne).

Ingredients

• 2 Tbsp Paprika (Sweet or Smoked)
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Dried Thyme
• 1 Tbsp Dried Oregano
• 1 - 2 tsp Cayenne Pepper (adjust to heat preference)
• 1 tsp Black Pepper (freshly ground)
• 1 - 2 tsp Kosher Salt

Method

1. Combine all spices in a jar and shake well until fully mixed. Set aside.

Part 2: Homemade Cajun Remoulade Sauce (Base: 1/2 Cup Mayonnaise)

This thick, Louisiana-style sauce is used as a binder in the filling. This version yields about 2/3 cup of sauce.

Ingredients

• 1/2 cup Mayonnaise (full-fat)
• 1 Tbsp + 1 tsp Creole Mustard (or Dijon)
• 1 Tbsp Ketchup (this is about 3 tsp)
• 1 tsp Prepared Horseradish (don't omit!)
• 1 tsp Fresh Lemon Juice
• 1/2 tsp Worcestershire Sauce (Rounding up from 1/3 tsp for ease)
• 1/2 tsp Hot Sauce (e.g., Tabasco) (Adjust to heat preference)
• 1/4 tsp Garlic Powder (Rounding down slightly from 2/9 tsp for ease)
• 1/4 tsp Smoked Paprika (Rounding down slightly from 2/9 tsp for ease)

Method

1. Whisk all ingredients together in a small bowl until smooth.
2. Taste and adjust heat or tanginess as desired.
3. Cover and refrigerate for 30 minutes to allow flavors to meld and thicken.
4. Measure out 3 Tbsp (which is approximately the $3/16$ cup needed) for the burrito filling; reserve the rest for dipping the finished wraps.

Part 3: Cajun Seafood Filling (Yields 6 Wraps)

Component	Adjusted Quantity
Raw Shrimp (peeled, diced 1/4")	3/4 lb
Cooking Oil	3/4 Tbsp
Bell Pepper (finely diced)	3/8 cup
Onion (finely diced)	3/16 cup
Cooked, Cooled Medium-Grain Rice	1.5 cups
Cream Cheese (softened)	3 oz
Shredded Cheddar/Jack Cheese (Optional)	3/8 cup
Homemade Cajun Remoulade (from Part 2)	3/16 cup
Homemade Cajun Seasoning (from Part 1)	2.25 Tbsp (split)

Instructions

1. Cook Aromatics: Sauté the bell pepper and onion in oil until very soft. Remove and set aside.
2. Cook Shrimp: Add the diced shrimp to the skillet. Sprinkle with 1 Tbsp of the Cajun seasoning. Cook until pink and cooked through.
3. Mix Filling: In a large bowl, combine the shrimp, sautéed vegetables, cooled rice, softened cream cheese, and the $3/16$ cup of Remoulade sauce.
4. Season: Add the remaining 1.25 Tbsp of Cajun seasoning and the shredded cheese (if using). Mix until the filling is very thick, dense, and cohesive.
5. Taste Test: Adjust salt or cayenne as needed.

Part 4: Assembly and Storage

• Tortillas: You will need 6 large burrito-sized flour tortillas.

1. Briefly warm the tortillas to make them pliable.
2. Place about $2/3$ cup of filling down the center of each tortilla.
3. Fold in the sides, then roll tightly into a sealed burrito.
4. Storage: Wrap each finished burrito tightly in plastic wrap or foil. Refrigerate immediately.

Reheating (The 12V Heater Method)

1. Wrap one refrigerated burrito tightly in aluminum foil.
2. Place the foil-wrapped burrito directly onto your 12V heater element.
3. Heat for 10–20 minutes, flipping halfway through, until piping hot and the tortilla is toasted.