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In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar.
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The mixer should be fitted with a dough hook.
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Then add the water.
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With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast.
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*Note, if the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
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In a large mixing bowl, combine the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt.
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Then add this mixture to the yeast mixture.
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On low speed begin to mix the dough.
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Increase the speed as the dough begins to pull away from the sides of the bowl and form a ball.
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Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil.
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Place dough in clean bowl (preferably glass).
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Cover the bowl with plastic wrap.
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Then set in a warm, dry place and let rise until doubled in size, about 2 hours.
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14
Meanwhile, in a saute pan melt the butter.
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Add onions and peppers.
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Season with salt, pepper and creole seasoning.
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saute for 2 minutes.
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Season crawfish with salt, pepper, and creole seasoning and then add crawfish to the saute pan.
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Saute for 2 minutes and then remove from pan, set aside to cool to room temperature.
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20
When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface.
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Using your hands gently roll dough and form a narrow loaf about 24 inches long.
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22
Now cut dough into 18 equal pieces.
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With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick.
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In a bowl combine the cooled crawfish mixture with both cheddar cheeses.
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Mix well.
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Spread about 2 tablespoons of the filling over half of the dough round.
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Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely.
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Now sprinkle two parchment lined baking sheets with remaining cornmeal.
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Place the completed breads on the baking sheet about 1-inch apart.
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Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes.
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31
In a one gallon sauce pot, heat enough vegetable oil to freely deep fry 2 or 3 half moons at a time (several inches deep).
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32
When the oil reaches 350 degrees F carefully add the stuffed breads.
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Fry for about 3 minutes, turning them with a metal spoon for even frying.
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34
Remove from the oil and drain on a paper-towel lined plate.
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35
Season while hot with creole seasoning.
