Stuffed Crawfish Beignets
Submitted by fistus
Savory crawfish beignets stuffed with sautéed crawfish tails, garlic, cheddar, and Swiss cheese in a crispy biscuit dough. A Louisiana appetizer that’ll have folks lining up for seconds.
YIELD
1 batchPREP
25 minCOOK
40 minREADY
1 hrsForget the powdered sugar. These beignets are stuffed with crawfish and cheese, and they’re coming out of the fryer golden, crispy, and savory.
Sautéed crawfish tails, garlic, onion, and celery get folded with melty cheddar and Swiss, then tucked inside rounds of biscuit dough and fried until puffed and crunchy.
Think of them as Louisiana’s answer to the empanada. Pop one open and watch the steam rise off that cheesy crawfish filling.
Pro Tips
- Cook off all the liquid from the crawfish mixture before filling. Wet filling makes the dough soggy and they’ll burst in the fryer.
- Let the filling cool completely before assembling. Hot filling softens the dough and makes sealing the edges nearly impossible.
- Seal the edges firmly with a floured fork. Press hard. Any gaps and the oil sneaks in.
- Fry in small batches and drain on a wire rack, not paper towels. You want crispy, not steamy.
Ingredients
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.
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