Recipes from Cajun Country :: Cajun Quick and Yeast Breads
Source:
http://www.gulf-shores-alabama.net - used with permission from Lundy WilderClose 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
Filling
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. butter
Minced garlic
Salt and pepper
1 lb. crawfish tails
1/4 c. shredded Cheddar cheese
1/4 c. shredded Swiss cheese or whatever cheese you like
1 1/2 Tbsp. chopped green onion
1 1/2 Tbsp. chopped parsley
Shake or two of ground hot pepper
Dough
2 c. Bisquick
3/4 c. water
Canola (or other 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 in. 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 fahrenheit. Fry beignets until golden brown.
Serve warm.
Makes about 16 beignets.
May be frozen before frying. Thaw for 10 mins. and fry as usual.
