Cocktails, Crawfish, Hungry for Louisiana

Crawfish wontons start with great étouffée

It’s étouffée season up in here!

After a cold and wet spring 2015 in South Louisiana, crawfish are now in great supply, and are on the table in many forms. I love to spot those familiar one-pound packages of tail meat sitting in jumbles of ice in local grocery stores. Impossible to resist, because they’re only around this time of year. Time to get your étouffée on.


My étouffée recipe, which I include at the end of the crawfish chapter in Hungry for Louisiana, is super decadent not because it calls for over-the-top amounts of butter, but because it uses double the amount of crawfish tails than most. I know, indulgent. But so good. Sooo good! And it’s really pretty quick to prepare, making it weeknight-worthy for busy families. This week, we 5 nearly polished off an entire recipe with just a little leftover. And that brings me to this post…what better way to use up a small amount of something yummy than to stuff it inside a wonton.

Doesn’t that sound like a lovely spring evening appetizer?

Crawfish wontons…served poolside with a crisp Viognier?


These were consumed plateless and over the sink in the same sort of German Shepherd frenzy that most dishes get eaten around here. They were finger lickin’ good, and they checked all boxes – flavorful, local, fun to eat and not complicated to prepare.

Big nod to the gorgeous food blog Damn Delicious for inspiration on how to create a proper “x” out of a wonton. She’s right. It’s easier than you think. Oh, and these are baked so whatever calorie content is inside is practically negligible. Ha!


Crawfish Wontons

1 cup crawfish étouffée

12 2-inch wonton wrappers

1 egg, beaten

Heat oven to 400 degrees F.

Carefully spoon a heaping teaspoon of étouffée into the center of a wonton wrapper. Wet your fingers with a little of the beaten egg and dab the edges of the wrapper. Bring opposite corners together, two a time, to form an “x.” The egg wash will help the edges adhere. Bake for 8-10 minutes, or until golden brown. Cool slightly then serve.


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