Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Butter |
2 cups | Spanish onions; dice fine |
1 cup | Celery; dice fine |
½ cup | Green onion tops; slice thin |
3 pounds | Crawfish tails; peeled |
2 teaspoons | Granulated garlic |
1 teaspoon | Black pepper |
¾ teaspoon | Chili powder |
¼ teaspoon | Cayenne pepper |
10 ounces | Can Rotel tomatoes w/chiles |
1½ cup | Heavy cream |
⅛ cup | Chicken broth |
⅓ cup | Blond roux; recipe follows below |
8 ounces | Pk pasteurized process cheese spread |
1 pack | Wonton skins |
3 \N | Eggs; beaten |
\N \N | Oil for deep-frying |
\N \N | BLONDE ROUX |
3 tablespoons | Butter |
3 tablespoons | Flour |
BILLS20086
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