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If you saw the Food Channel's story on our Annual National Shrimp Festival, you may be looking for a recipe so you can make those award winning Cajun Pistols or Pistolettas (sp?) that the American Festivals Show just went on and on about.
Close as I can tell, this recipe should make something very similar to the delightful winning finger-food called the Cajun Pistol at the Gulf Shores National Shrimp Festival. In fact, these may be better, because I don't think the festival vendors use real butter, and it can sure make a difference. The best Cajun Pistols we have ever had came from a bakery in Lafayette, Louisiana called Poupart's Bakery. (1902 W Pinhook Rd - (337) 394-5366 just across from the Acadiana Hotel)

Stuffed Crawfish Beignets

Filling
1/2 cup Chopped onion
1/2 cup Chopped celery
1/2 cup real Butter
Minced Garlic 
Salt and pepper
1 lb Crawfish tails
1/4 c Shredded cheddar cheese
1/4 c Shredded Swiss cheese
or whatever cheese you like
1 1/2 tb Chopped green onion
1 1/2 tb Chopped parsley
shake or two of ground hot pepper
Dough
2 c Bisquick
3/4 c Water
Veg. oil for frying

Sauté 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.

This recipe is fat free and shrimp can fly.

See Shrimp Festival Photos Here