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Crawfish Beignets

Crawfish Beignets Recipe

Beignet is French for doughnut or fritter, and New Orleans is famous for making them. Normally Beignets are made something like a doughnut, with a sweet mixture, fried,  then sprinkled with powdered sugar.

These beignets are made are made with a spicy mixture and crawfish tails, fried, and sprinkled with Cajun seasonings. We like to use Tony Chachere's Cajun seasoning mix. Serve with remoulade sauce.



  1. Sift flour, baking powder and salt into a mixing bowl. In a separate bowl, mix milk and egg.
  2. Add liquid to dry mix and mix well. Fold in peppers, scallions and crawfish. Cover and let rest for 30 minutes.
  3. In a heavy bottom pot, heat oil to 360 degrees. Using a soup spoon, spoon mixture into hot oil about 1 Tbsp. per beignet.
  4. When beignets are golden brown, on both sides (about 3 minutes) remove from oil and drain on paper towels.
  5. While beignets are still hot, sprinkle with Tony’s. Place on a platter and serve with remoulade sauce.

Recipe Source: Old Coot from our message board.

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