Crawfish-Eggplant Beignets With Remoulade Sauce

• 2 tablespoons vegetable oil
• 1 medium eggplant, peeled and chopped
• 1/2 cup chopped onion
• 1/4 cup finely chopped celery
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground red pepper
• 1 pound peeled crawfish tails, coarsely chopped
• Vegetable oil
• 3 large eggs, lightly beaten
• 1 1/2 cups milk
• 2 teaspoons baking powder
• 1/2 teaspoon ground red pepper
• 3 cups all-purpose flour

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
2. Pour oil to depth of 3 inches in a Dutch oven; heat to 360u0b0.
3. Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.

vegetable oil, eggplant, onion, celery, salt, ground red pepper, crawfish tails, vegetable oil, eggs, milk, baking powder, ground red pepper, allpurpose

Taken from www.myrecipes.com/recipe/crawfish-eggplant-beignets-with-remoulade-sauce (may not work)