Crawfish stuffed biscuits

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:
    1. 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. 
    2. 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.
    3. 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. 
    4. 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. 
    5. Bake according to instructions on the biscuit package, plus and extra 3-5 minutes.