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Stuffed Crawfish Beignets (Cajun Pistols)

Close as I can tell, this recipe should make something very similar to the delightful winning finger-food called the Cajun Pistol at the Gulf Shores National Shrimp Festival

Makes about 16 beignets.

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

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.

May be frozen before frying. Thaw for 10 minutes and fry as usual. - used by with permission from Lundy Wilder.