| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Eggs |
Cajun |
Appetizers, Cajun, Seafood, Crawfish, Wrv |
8 |
Servings |
INGREDIENTS
| 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 |
ts |
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 below |
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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