• Tommy Centola

Crawfish Beignets

Updated: Jan 4

As crawfish season comes to an end, we had our last crawfish boil Saturday, it is time for one last crawfish recipe. This is a variation of one of my last post. This is not something you would find on a breakfast table. But it is great as a beginning dish for any meal.

Crawfish Beignets



6 ounces Crawfish tails cleaned

2 Eggs

1 teaspoon Creole Seasoning

¼ cup Green Bell Pepper finely chopped

¼ cup Green Onions finely chopped

1 tablespoon Garlic minced

1 teaspoon Baking Powder

1½ cups Flour

½ cup Milk

Creole Seasoning


Heat deep fryer to 365 degrees. Mix the eggs in a large bowl until they are foamy. Add the crawfish to the eggs in the bowl. Sprinkle with Creole seasoning. Stir in the bell pepper, green onions, garlic, baking powder, flour, and milk with the egg mixture. This should be stirred to a thick consistency.

Drop 1 tablespoon of the mixture into fryer, one at a time, not crowding the oil. Let them fry for about 3 minutes, turning to ensure browning on both sides. Remove the beignets and drain on paper towels. Sprinkle with Creole seasoning while hot.


Enjoy!!!

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