INGREDIENTS
Filling
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup butter
Minced garlic
Salt and pepper
1 pound crawfish tails
1/4 cup shredded Cheddar cheese
1/4 cup shredded Swiss cheese or Fontina
1 1/2 tablespoons chopped green onion
1 1/2 tablespoons chopped parsley
Shake or two of ground hot pepper
Dough
2 cups AP Flour
1 tablespoon salt
1 teaspoon Baking Soda
3/4 cup water
Vegetable oil for frying
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.
Beignet Dough: Stir flour,salt, and baking soda mix with water . 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 degrees F. Fry beignets until golden brown.
Serve warm.
Makes about 16 beignets.
May be frozen before frying. Thaw for 10 minutes and fry
Number of Servings: 16