*  Exported from  MasterCook  *
 
                         Stuffed Crawfish Beignets
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood                          Breads
                 Crawfish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -PAT BROUSSARD (GHRH17A)
      1/2  cup           Chopped onion
      1/2  cup           Chopped celery
      1/2  cup           Butter
   20      milliliter    Garlic -- minced
 
 x  Salt and pepper 1 lb Crawfish tails 1/4 c  Shredded cheddar cheese 1/4 c 
Shredded Swiss cheese 1 1/2 tb Chopped green onion 1 1/2 tb Chopped parsley Dough
2 c  Bisquick 3/4 c  Water x  Veg. oil for frying 
   Saute onion & 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 degrees. Fry beignets until golden brown.
Serve warm. Makes about 16 beignets. May be frozen before frying. Thaw for 10
minutes and fry as usual. To make this dish quickly, try using can of
refrigerated biscuits. Use same filling and frying method. (wrv)
 
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