Crawfish Wontons

1/2 cup butter
2 cup spanish onions; dice fine
1 cup celery; dice fine
1/2 cup green onion tops; slice thin
3 lb crawfish tails; peeled
2 teaspoon granulated garlic
1 teaspoon black pepper
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
10 oz can rotel tomatoes w/chiles
1 1/2 cup heavy cream
1/8 cup chicken broth
1/3 cup blond roux; recipe follows below
8 oz pk pasteurized process cheese sprea; d
1 pkg wonton skins
3 eggs; beaten
1 oil for deep-frying
1 blond roux
3 tablespoon butter
3 tablespoon 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 eachwith 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 oruntil 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.