CRAWFISH WONTONS

Ingredients

• Cajun Central Crawfish Tails
• Land O’Lakes Butter
• Onions
• Bell peppers
• Celery
• Golden Mushroom Soup
• Olive Oil
• Fresh Parsley
• Slap ya mama Seasoning
• Garlic Powder
• Remoulade Sauce for dipping
• Smoked Paprika
• Twin Dragon WonTon Wrappers
• Onion Powder

Directions

1. Season the Crawfish Tails with Slap Ya Mama, Onion Powder, Garlic Powder and Smoked Paprika. Set aside.
2. Add butter to the skillet to melt.
3. Once the butter is completely melted, Add the onion, bell pepper and celery.
4. Saute for about 3 – 4 minutes. Stirring occasionally.
5. Add the crawfish tails. Stir, cook for about 4 – 5 minutes. Stirring often.
6. Add in the golden mushroom soup. Stir. Lower the heat to low to medium heat. Stirring often. Cook for an additional 3 – 5 minutes. Taste.
7. Once the crawfish is cooked. Turn off the pot. Allow the Crawfish Etouffee to cool.
8. Add Olive oil to a deep fryer of choice. Heat the oil to 375 degrees.
9. While the oil is heating, start making the wontons.
10. Place wontons wrappers on a wooden board. Separate one at a time. Lay flat, add a spoon of the crawfish tails.
11. Make your wontons by sealing with water. Here is a link on how to make the won ton designs 
12. I recommend filling and making all of the wontons first, then fry.
13. Once the oil is at 375 degrees, fry the wontons for 1 – 1/2 minutes or when it’s floating.
14. Should be a beautiful golden brown.
15. Drain on a drying rack.
16. Plate and garnish with fresh parsley.
17. Serve with remoulade dipping sauce.
18. Enjoy.