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Old 11-15-2009, 09:05 AM   #1
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Location: AlaBAMa
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Recent customers talked of the Shrimp Festival they had recently attended in Mobile...and Cajun Pistols eaten there. It's actually a stuffed version of Beignets! They decided that they would be fantastic stuffed with our Lump Crabmeat/Shrimp Bisque.

Here is a basic recipe to play with your favorite seafood filling!

Stuffed Crawfish Beignets

1/2 cup Chopped onion
1/2 cup Chopped celery
1/2 cup real Butter
Minced Garlic
Salt and pepper
1 lb Crawfish tails, lump crabmeat or medium cooked deveined shrimp
1/4 c Shredded cheddar cheese
1/4 c Shredded Swiss cheese
or whatever cheese you like
1 1/2 tb Chopped green onion
1 1/2 tb Chopped parsley
shake or two of ground hot pepper (or tsp. Tony Chachere's Creole seasoning)
2 c Bisquick
3/4 c Water
Veg. oil for frying

Sauté 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.

This recipe is fat free and shrimp can fly.
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Old 11-15-2009, 07:15 PM   #2
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Location: Mammoth Spring, Ark
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Awwww, we use to make these when I was growing up, and I forgot about them. After I lose 20 more pounds on nutrisystem I am going to make some------------thanks for the memories!!
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Old 11-15-2009, 08:14 PM   #3
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Glad it sent you down memory lane. I plan on making them with crawfish, lump crabmeat and shrimp for our Christmas gathering. We always do seafood. The kids will love it!
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