Knock Their Socks Off with These Easy Crawfish Egg Rolls
I’ve mentioned before that my husband is a Louisiana transplant from Colorado. He has completely immersed himself in the amazing culinary culture of this city and has become quite the cook. In fact, he makes the best crawfish I’ve ever had using my late dad’s crawfish pot, and he uses my late grandfather’s Magnalite roaster to make a chicken and sausage gumbo that rivals the top restaurants. When his parents come from Colorado to visit, we cook and eat ALLLL the things. (A glimpse of that list: red beans, poboys, jambalaya, crawfish pie, filé gumbo…)
On their most recent visit, we took them to their first French Quarter Fest, where we discovered Muriel’s no longer participates. My poor father-in-law was heartbroken since I’d really gotten him pumped for their crawfish and goat cheese crepes (and we didn’t have time for a dinner reservation on this trip). Luckily, I have a recipe for that, so I made them when we got home.
With the plethora of New Orleans delicacies in our fridge, I decided to get a little creative with the leftovers. Since I was experimenting for my boudin egg roll recipe, I had some egg roll wrappers. And the crawfish sauce from the crepes seemed like a natural fit as a filling.
They were DELICIOUS. Maybe even my favorite thing I’ve ever made.
I do highly recommend making the filling a day in advance and refrigerating it overnight. Doing so makes it easier to work with (and gives those yummy flavors even more time to come together!). I promise it’s worth the wait!
Crawfish Egg Rolls
2 cups trinity (chopped onion, green bell pepper, and celery)
1 can stewed tomatoes, drained & diced
1 tablespoon garlic, chopped
1 1/2 tablespoons Creole seasoning
1 pound crawfish tails
3/4 cup white wine or chicken broth
1 cup heavy cream
Oven: Preheat oven to 425. Spray lightly with cooking spray and bake 15-18 minutes, flipping halfway.
Deep Fry: Heat your oil to 350 degrees, fry egg rolls until golden brown, about 2-3 minutes on each side. Drain on paper towels.