Crawfish Beignets

1 pound crawfish, peeled
1 cup Pioneer beignet mix
1/3 cup dried parsley flakes
1/3 cup water
3 or 4 green onions (tops and bottoms), chopped
Season to taste with Tony Chachere's Creole Seasoning
Cooking oil

Special utensil: Deep-fat fryer.

Mix all ingredients together. Deep fry by dropping spoonfuls into hot cooking oil. Fry until golden brown. Drain and serve hot. Serve with tartar sauce and/or catsup.

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Cajun Country -- New Iberia, Louisiana