Stuffed Crawfish Beignets
Yield
1 batchPrep
25 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
butter
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | pound |
crawfish tails
|
|
| ¼ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
swiss cheese
shredded |
|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
butter
|
|
| 15 | ml |
garlic
minced |
|
| 453.6 | g |
crawfish tails
|
|
| 59 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
swiss cheese
shredded |
|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
Directions
Sauté onion and celery in butter until tender.
Add garlic, seasoning and crawfish tails.
Simmer 10 min or until all liquid evaporated.
Set aside and let cool completely.
Add cheese, green onions and parsley.
Prepare dough.
Beignet Dough-Stir biscuit mix and water with fork.
On well floured surface roll out dough.
Cut with 4 inch 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℉ (180℃). Fry beignets until golden brown.
Serve warm.
