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Crawfish Beignets

Crawfish Beignets

Category: Appetizers

Serving Size: 20 - 25 beignets


  • 1 pound Louisiana crawfish tails
  • 1/4 cup celery, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1/3 cup onion, diced
  • 1 bunch green onion, sliced
  • 4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 4 tablespoons dry shrimp boil
  • 2 bottles (12 ounces each) Abita Amber Beer
  • 3 eggs, beaten
  • 2 strips of bacon (optional)
  • canola oil


Combine all dry ingredients and mix well. Whisk in beer, then eggs until slightly lumpy. Fold in vegetables, bacon and crawfish. Allow to sit for a few minutes. In a deep fryer or large skillet, heat canola oil to 350 degrees, and drop small spoonfuls of batter into hot oil. Cook for about 3-4 minutes making sure to turn occasionally. Remove and let drain.

" Ralph Brennan honored with Ella Brennan Lifetime Achievement Award "

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