Recipe By : Pat Broussard (GHRH17A)
Serving Size : 16 Preparation Time :0:00
Categories : Seafood Crawfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion -- chopped
1/2 c Celery -- chopped
1/2 c Butter
20 ml Garlic -- minced
Salt and pepper
1 lb Crawfish tails
1/4 c Cheddar cheese -- shredded
1/4 c Swiss cheese -- shredded
1 1/2 tb Green onions -- chopped
1 1/2 tb Parsley -- chopped
Dough:
2 c Bisquick
3/4 c Water
Vegetable oil -- for frying
Saute onion & celery in butter until tender. Add garlic, seasoning,
and crawfish tails. Simmer 10 minutes or until all liquid evaporated.
Set aside and let cool completely. Add cheese, green onions, and
parsley.
Beignet Dough:
Stir biscuit mix and water with fork. On well floured surface roll
out dough. Cut with 4" circle cutter. Place crawfish filling on half
of dough. Fold circle in half, seal edges with fork dipped in flour.
In deep pot, heat oil to 350 F. Fry beignets until golden brown.
Serve warm.
Yield: 16 Beignets
May be frozen before frying. Thaw for 10 minutes and fry as usual.
To make this dish quickly, try using can of refrigerated biscuits.
Use same filling and frying method.
