Crawfish Beignets
Crawfish Beignets
Category: Appetizers
Serving Size: 20 - 25 beignets
Ingredients
- 1 pound Louisiana crawfish tails
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/3 cup onion, diced
- 1 bunch green onion, sliced
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 4 tablespoons dry shrimp boil
- 2 bottles (12 ounces each) Abita Amber Beer
- 3 eggs, beaten
- 2 strips of bacon (optional)
- canola oil
Instructions
Combine all dry ingredients and mix well. Whisk in beer, then eggs until slightly lumpy. Fold in vegetables, bacon and crawfish. Allow to sit for a few minutes. In a deep fryer or large skillet, heat canola oil to 350 degrees, and drop small spoonfuls of batter into hot oil. Cook for about 3-4 minutes making sure to turn occasionally. Remove and let drain.
