Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   2      cups          Spanish onions -- dice fine
   1      cup           celery -- dice fine
     1/2  cup           green onion tops -- slice thin
   3      pounds        crawfish tails -- peeled
   2      teaspoons     granulated garlic
   1      teaspoon      black pepper
     3/4  teaspoon      chili powder
     1/4  teaspoon      cayenne pepper
   1      10 ounces ca  rotel tomatoes w/chiles
   1 1/2  cups          heavy cream
     1/8  cup           chicken broth
     1/3  cup           blond roux -- recipe follows
   1      8 oz pkg      pasteurized process -- cheese spread
   1      package       wonton skins
   3                    eggs -- beaten
                        oil for deep-frying
                        blond roux
   3      tablespoons   butter
   3      tablespoons   flour

Preparation:

Melt butter and sauté onion and celery for 8 to 10 minutes or until tender. Add green onion and crawfish and sauté 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 tablespoon 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 350F 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, L