Yes. You re@d right. Tod@y, we @re m@king Cr@wfish Beignets! I combined two of Louisi@n@’s beloved food items. M@ny tr@dition@l recipes for Cr@wfish Beignets resulted in more of @ Cr@wfish Hushpuppy th@n @ Beignet. So, I ch@llenged myself to come up with @n e@sy recipe th@t produced fluffy @nd soft beignets with @ spicy, cheesy cr@wfish filling. I think I did it!
These @re big biscuits, so we h@ve to m@ke sure we fry them longer to ensure th@t they @ren’t doughy in the middle. I fry @t 325 degrees F. This will @llow the beignets to cook thoroughly without burning the outside.
Tr@dition@l beignets @re topped with @ sprinkling of powdered sug@r. I decided to mimic the sug@r @nd sift gr@ted P@rmes@n on top!
Serve with Remoul@de. It complements the fl@vors perfectly!
Look @t th@t texture! These @re very filling @s well. One beignet per serving is more th@n enough.
Happy Cooking,
Crawfish Beignets
Ingredients
1 lb cr@wfish t@ils (roughly chopped)
1 T liquid cr@b boil
3 T butter
1/3 cup finely chopped onion
1/3 cup finely diced bell pepper
1/3 cup chopped green onions
1 finely diced celery st@lk
1 T minced g@rlic
2 T chopped fresh p@rsley
4 oz cre@m cheese (softened)
1/2 cup shredded fontin@ cheese
1/2 cup shredded Mozz@rell@ cheese
1-2 T C@jun or creole se@soning
2 16.3 oz c@ns biscuits (8 biscuits per c@n)
1/3 cup gr@ted P@rmes@n (sifted)
c@nol@ or veget@ble oil for frying
Instructions
Toss cr@wfish t@ils in the liquid cr@b @nd set @side.
In @ skillet, melt the butter @nd @dd in the veggies.
S@uté until tr@nslucent. @bout 2 mins.
Remove from the he@t.
See Full Recipe: http://coopcancook.com/crawfish-beignets-recipe/
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