Crawfish Beignets

Directions

1. 1
   In a deep-fryer heat oil over medium-high heat to 365 degrees F.
2. 2
   In a large bowl whisk eggs until frothy.
3. 3
   Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
4. 4
   Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
5. 5
   Do this in 2 batches.
6. 6
   Using a slotted spoon remove beignets and drain thoroughly on paper towels.
7. 7
   Sprinkle remaining 1 teaspoon seasoning over beignets.
8. 8
   To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
9. 9
   Sprinkle rims of plates with extra seasoning.