Instant Creole Roux Mix 
Original Creole Seasoning 
New Orleans Stuffed Mirliton
Filled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons…
Get RecipeThese crawfish egg rolls are stuffed with Cajun favorites; crawfish, the Holy Trinity, and Tony Chachere’s. This fusion of flavor by Creole For The Soul is sure to be an instant hit with your friends and family.
Ingredients
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1 Pound Crawfish Tails, Peeled
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1/2 Cup Tony’s Instant Roux Mix
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5 Green Onions, Diced
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1 Red Bell Pepper, Diced
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1 Stalk Celery, Diced
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2 Cups Cabbage, Shredded
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2 Cups Pepper Cheddar Cheese, Shredded
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Teaspoon Hot Sauce
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1 Package Large Wonton or Egg Roll Wrappers
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1 Egg, Beaten with a Tablespoon of Water
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4 Cups Canola or Peanut Oil for Deep Frying
- Clear
Directions
- Start by making a roux with Tony’s Instant Roux Mix.
- Stir constantly for 10-15 minutes until the roux reaches a dark peanut butter color.
- Add the green onions, bell pepper and celery. Stir well to coat and until vegetables are soft (about 10 minutes).
- Add crawfish tails and stir thoroughly until blended, and add Tony’s Original Creole Seasoning and hot sauce.
- Cook for about 5 minutes.
- Cover the wonton wrappers with a damp paper towel and warm for 30 seconds in the microwave.
- Place a spoonful of filling onto the center of the wrapper.
- Brush edges of the wrapper with egg wash. Fold in the side corners of the wrapper, then roll tightly.
- Heat oil to 350°F in a large pot.
- Place 3 rolls at a time in to the heated oil and deep fry for 3-5 minutes or until the wrappers are golden and crispy.
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