*  Exported from  MasterCook  *
                              CRAWFISH WONTONS
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Cajun
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Butter
    2       c            Spanish onions -- dice fine
    1       c            Celery -- dice fine
      1/2   c            Green onion tops -- slice thin
    3       lb           Crawfish tails -- peeled
    2       ts           Granulated garlic
    1       t            Black pepper
      3/4   ts           Chili powder
      1/4   ts           Cayenne pepper
   10       oz           Can Rotel tomatoes w/chiles
    1 1/2   c            Heavy cream
      1/8   c            Chicken broth
      1/3   c            Blond roux -- recipe follows
    8       oz           Pk pasteurized process
                         -cheese spread
    1       pk           Wonton skins
    3                    Eggs -- beaten
                         Oil for deep-frying
                         BLOND ROUX
    3       tb           Butter
    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
                    - - - - - - - - - - - - - - - - - -