Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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1/2 c Butter 1/8 c Chicken broth
2 c Spanish onions; dice fine 1/3 c Blond roux; recipe follows
1 c Celery; dice fine -below
1/2 c Green onion tops; slice thin 8 oz Pk pasteurized process
3 lb Crawfish tails; peeled -cheese spread
2 ts Granulated garlic 1 pk Wonton skins
1 ts Black pepper 3 Eggs; beaten
3/4 ts Chili powder Oil for deep-frying
1/4 ts Cayenne pepper BLONDE ROUX
10 oz Can Rotel tomatoes w/chiles 3 tb Butter
1 1/2 c Heavy cream 3 tb Flour

Melt butter and saute onion and celery for 8 to 10 minutes or until
tender. Add green onion and crawfish and saute for 5 minutes. Add
garlic, peppers, chili powder and cook for 1 minute. Add tomatoes,
cream and chicken broth; bring just to a boil and stir in roux. Cook
and stir until thickened. Reduce heat to low and add cheese; stir
until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a
clean, dry surface. Brush outer edges of each with beaten egg. Place
1 tb filling in center; put of 4 corners of each over filling and
pinch edges together to seal. Place on waxed peper and repeat with
remaining skins. Refrigerate until ready to fry. Heat enough oil for
deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or
until golden brown. Drain on paper towels and serve immediately.
BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir
until roux is the color or honey. Source: Chef James Graham of
Prejean's Restaurant, Lafayette, LA

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