Crawfish Beignets (Ben-yays) 1 bunch green onions and tops, chopped
2 Tabsp. Chopped pimentos
2 Large cloves garlic, minced
Tony's Creole seasoning to taste
1 lb. boiled crawfish tails,coarsely chopped
1 can creamed corn
1/2 cup EACH bell pepper, celery, & onion
1/4 cup minced flat-leaf parsley
1 Tabsp. Lea & Perrins
2 Tabsp. Crisco Oil
3 cups Pioneer Biscuit Mix ( I know, I know...I can hear you growling all the way from Ohio, but it works well in this recipe..so does Bisquick)
2 cups warm beer or water
Sliced or chopped chili peppers to taste (optional)
NOTE: Boiled shrimp can be substituted for the crawfish tails if you can't get them.

Mix together all ingredients; cover with plastic wrap and allow to stand for at least 30 min. Heat Crisco Oil at least (2" DEEP)in a cast iron skillet to 350*. Carefully drop batter by heaping tablespoon and cook, turning to brown on all sides; about 7-8 min. Drain well on paper towels. Keep warm.......serve as hot as possible!

Serve with a hot cheese/Rotel tomato "Chili Con Queso" style dip. Ex: 1 lb. Velveeta cheese melted with 1 can Rotel Tomatoes, crushed.