Stuffed Crawfish Beignets

-PAT BROUSSARD (GHRH17A) 1/2 cup Chopped onion

1/2 cup Chopped celery

1/2 cup Butter

20 milliliter Garlic -- minced

x Salt and pepper 1 lb Crawfish tails 1/4 c Shredded cheddar cheese 1/4 c Shredded Swiss cheese 1 1/2 tb Chopped green onion 1 1/2 tb Chopped parsley Dough 2 c Bisquick 3/4 c Water x Veg. oil for frying Saute onion & celery in butter until tender. Add garlic, seasoning and crawfish tails. Simmer 10 min or until all liquid evaporated. Set aside and let cool completely. Add cheese, green onions and parsley. Prepare dough. Beignet Dough-Stir biscuit mix and water with fork. On well floured surface roll out dough. Cut with 4 inch circle cutter. Place crawfish filling on half of dough. Fold circle in half, seal edges with fork dipped in flour. In deep pot, heat oil to 350 degrees. Fry beignets until golden brown. Serve warm. Makes about 16 beignets. May be frozen before frying. Thaw for 10 minutes and fry as usual. To make this dish quickly, try using can of refrigerated biscuits. Use same filling and frying method. (wrv)