CRAWFISH BEIGNETS

1/2 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
1/4 cup red pepper, chopped
1/4 cup scallions, chopped
2 Tbsp. Tony Chachere’s seasoning mix 


Sift flour, baking powder and salt into a mixing bowl. 

In a separate bowl, mix milk and egg.
 
Add liquid to dry mix and mix well. Fold in peppers, 
scallions and crawfish. Cover and let rest for 30 minutes. 

In a heavy bottom pot, heat oil to 360 degrees. 

Using a soup spoon, spoon mixture into hot oil about 1 Tbsp. 
per beignet. 

When beignets are golden brown, on both sides (about 3 minutes) 
remove from oil and drain on paper towels.
 
While beignets are still hot, sprinkle with Tony’s. 
Place on a platter and serve with remoulade sauce.