The Bravo's Top Chef alum shares her inventive, mouthwatering recipe for savory stuffed beignets.
Last year, Tiffany Derry helped us celebrate the holiday season with a step-by-step guide to making her "amazing" spoonbread, and now, the Bravo's Top Chef alum is showing us exactly how to cook yet another elevated recipe. In the video below, Tiffany puts her inventive twist on beignets by stuffing them with the most mouthwatering crawfish filling.
In the clip, Tiffany deems the dish "the most delicious appetizer," and notes it is incredibly creamy and flavorful thanks to one specific pantry staple: Campbell's® Cream of Mushroom Soup. Using Campbell's® soup is a great way to save time in the kitchen without skimping on taste, as Tiffany explains, "you get all that flavor, you get the creaminess that's been cooked down. So now you don't have to spend time making a béchamel sauce."
Tiffany brings the "fantastic" recipe together by sautéing onion, pepper, and garlic before adding crawfish tails, creole seasoning, and then Campbell's® Cream of Mushroom Soup. Finally, she adds liquid crab boil, cheese, and green onion before stuffing biscuits with the mixture and frying them to crispy perfection.
Watch Tiffany make the mouthwatering meal in the video above and get the full recipe here:
Tiffany's Savory Stuffed Beignets
Makes 12 beignets
- 1 tablespoon butter
- 1/4 cup small diced yellow onions
- 1/4 cup small diced green bell peppers
- 1 tablespoon minced garlic
- 1 tablespoon creole seasoning
- 8 oz. crawfish tails, chopped
- 1 tablespoon liquid shrimp and crab boil
- ¾ cup Campbell’s® Cream of Mushroom Soup
- 1/4 cup grated parmesan cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup cheddar cheese
- 2 tablespoons of fresh chopped green onions
- Salt and pepper to taste
- 6 biscuits (homemade or store-bought)
- Frying oil
- Heat sauté pan
- Add butter, onion, pepper, and garlic cook until soft and fragrant, about 2 minutes.
- Add crawfish tails, creole seasoning, and boil.
- Add Campbell’s® Cream of Mushroom Soup and heat. Do not overcook tail meat.
- Remove from stove and add cheese, green onion, and adjust seasoning if need be.
- Allow mixture to cool if hot to the touch
- Take one biscuit and cut in half, then flatten so it's 2 inches wide and circular.
- Take a tablespoon worth of filling and put in center. Dip your finger in water and rub on the perimeter of dough around filling so that it can seal.
- Clamp both ends together pressing firmly and roll to make an oblong shape like a mini baguette.
- In a frying pan set at 350 degrees, fry for 2 minutes or until golden brown. Serve immediately while crunchy and gooey on the inside.
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