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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.


  • ½ cup Louisiana crawfish tails, de-veined and chopped
  • 6 cups vegetable oil
  • 3 cups all purpose flour
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1 egg, beaten
  • ¼ cup red pepper, chopped
  • ¼ cup scallions, chopped
  • 2 Tbsp. Tony Chachere’s seasoning mix


  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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