Crawfish and Andouille Cornbread Dressing Fried Wonton

Submitted by Nariea Nelson


About the cook: An attorney by trade, I am a home cook and one half of team Nola Nights, a competitive cooking team that has placed in the top 10 in 2017 and 2018 at the World Food Championships and reigned victorious at Culinary Fight Club Chicago and New Orleans.

About the dish: Crawfish and andouille jalapeño cornbread dressing stuffed in a deep fried wonton



National Origin: Cajun and Asian fusion

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

12 ounce package or fresh crawfish tails (substitute fresh shrimp if no access to fresh Louisiana crawfish tails)
1 andouille sausage (chopped in cubes)
1 white onion diced
1 cup of celery diced
1 green bell pepper diced
Jalapeño cornbread bread (1 box of jiffy or Martha white mix or 1 package store bought)
2 cups of seafood stock
Cajun season to taste (Keys Southern Spice, Tony Chacheres low sodium Cajun spice, or chef gone mad Cajun Nola seasoning are some of my favorites)
Wonton wrappers
Water to seal wonton wrappers
Vegetable oil

Preparation:

On medium heat, cook white onion, celery, and bell pepper (often referred to as the holy trinity) in a large deep skillet or Dutch oven until veggies brown and become aromatic. (I usually use a cast iron dutch oven).
Add sausage cubes to mix and once incorporated add jalapeño cornbread to the skillet or Dutch oven.
Begin adding the 2 cups of seafood stock to the skillet or Dutch oven. Add Cajun seasoning to taste.
In a separate skillet saute the crawfish (or shrimp) for a few minutes…seafood cooks quickly so don’t overdo it. Season with Cajun seasoning to taste. Then incorporate crawfish or shrimp into the cornbread dressing mixture. Remove from heat and let cool for about 5 minutes.
Prep deep skillet or Dutch oven with cooking oil for frying.
Begin stuffing wonton wrapper with crawfish and andouille cornbread dressing mixture. Use water to seal wonton wrappers. (I generally use the pyramid method for folding wontons because it allows for the most stuffing. Use your finger to put a dab of water around the edges of the wonton and then bring the corners of the wonton wrapper together. Voila.
Once cooking oil is ready, begin frying the wontons until golden brown. Ready serve.

Chat about it!

Your email address will not be published.