Stuffed Crawfish Beignets

Discussion in 'Recipes' started by Bengal B, May 1, 2004.

  1. Bengal B

    Bengal B Founding Member

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    Stuffed Crawfish Beignets (Cajun Pistols)



    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 whatever cheese you like
    1 1/2 tablespoons chopped green onion
    1 1/2 tablespoons chopped parsley
    Shake or two of ground hot pepper

    Dough
    2 cups Bisquick
    3/4 cup water
    Vegetable oil for frying

    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 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 degrees F. Fry beignets until golden brown.

    Serve warm.

    Makes about 16 beignets.

    May be frozen before frying. Thaw for 10 minutes and fry as usual.

     
  2. Bengal B

    Bengal B Founding Member

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    Crawfish Stuffed Pistolettes

    Source: rodnreel.com

    Crawfish breads of any sort are good and this one is no exception. It’s a simple recipe; just use good bread. It’s also quick to prepare.

    1 pound crawfish
    1 onion, chopped
    1 bell pepper, chopped
    1 teaspoon salt
    1 teaspoon black pepper
    1 package chopped broccoli
    1 pound Velveeta cheese
    1 small can mushrooms
    1 can cream of mushroom soup
    12 pistolettes
    Butter

    Mix all the ingredients except pistolettes in a saucepan and cook slowly for 15 minutes. Cut ends off of pistolettes and scoop out the insides. Stuff pistolettes with the mixture. Close ends with wooden picks. Brush tops of pistolettes with butter and bake at 350 degrees F until brown.

    Serves 6.

     

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