If you know anything about New Orleans, you know beignets are a popular sweet treat in The Big Easy. I turn them from sweet to savory with a rich, crawfish and cheese filling!
It's Mardi Gras season and every household in NOLA will have a full spread of festive eats. These crawfish beignets are perfect for carnival season or any time! I'm not a baker so using pre-made biscuit dough makes them much easier to make.
Add crawfish tails, green onions, mayo, and both cheeses to a bowl. Gently combine all ingredients together with a spoon. Season crawfish mixture with Tony Chachere’s Seasoning and stir until combined.
Flatten out each biscuit with hands or a rolling pin until they are rectangular in shape. Place a tablespoon of the crawfish mixture in the center of the flatten biscuit. Use your hands to close all sides of dough over the crawfish mix, and seal all creases.
Heat oil to 375 in a large heavy pot and add 4 beignets at a time. Fry until golden brown on all sides. Set aside once all beignets are fried.
Combine parmesan cheese and cayenne pepper, and sprinkle over the finished beignets.