Cajun Crawfish Wontons

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/chilies
• 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

For the BLOND ROUX:

• 3 tb Butter
• 3 tb Flour
  

Directions:

• Melt butter and sauté 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 pepper 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

1. Melt butter over medium heat. Add flour and cook and stir until roux is the color or honey.