Crawfish stuffed biscuits
Fluffy biscuits are stuffed with creamy Cajun-spiced crawfish sauce.
INGREDIENTS: (makes 16 biscuits)
- 2 tablespoons salted butter
- 1/4 cup finely diced onion
- 1/4 cup finely diced bell pepper
- 1/4 cup finely diced celery
- 2 teaspoons Hardcore Carnivore Cajun seasoning
- 2 tablespoons AP flour
- 1 cup chicken broth
- 5 oz cooked crawfish tails (about 1/2 cup)
- 1/4 cup heavy whipping cream
- 1/2 cup green bell pepper, finely diced
- 2 x cans jumbo flakey biscuits (8 per can)
METHOD:
- The filling needs to cool completely before stuffing the biscuits. It's easiest to make it the day before and keep it in the fridge overnight.
- To make the filling, melt the butter in a saucepan then add the onion, celery and bell pepper. Cook until softened, about 5-7 minutes. Add the Cajun seasoning and stir through.
- Sprinkle the flour over the vegetable mix, it will turn into a paste. Slowly add in the chicken broth a little at a time, stirring constantly until smooth. Stir in the crawfish tails and cream, then allow to cool completely.
- Remove the biscuits from the can, and working one at a time, gently separate the biscuit from the side, to open them up halfway and create a pocket. Stuff a heaped tablespoon of the filling into the biscuit, then press the edges together to seal. Repeat until all biscuits are filled.
- Bake according to instructions on the biscuit package, plus and extra 3-5 minutes.
