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Appetizers: Crawfish & Corn Beignets
Compliments of the Louisiana School of Cooking
When most people think of beignets, they
think of the French Quarter powdered sugar
variety. These are savory little clouds of
crawfish and corn that make an excellent
first course to any dinner.
Ingredients:
4 cups cooking oil
3 cups flour
2 cups milk
1 tablespoon baking powder
1 tablespoon Boo Boo’s Cajun Shaker seasoning
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon Boo Boo’s Cajun Hot Sauce
1 pound crawfish tails, coarsely chopped
1 16-oz. can cooked whole kernel corn
1/4 cup minced parsley
1/4 cup chopped green onions
Directions:
1. Heat oil until it reaches 350 F.
2. In a large bowl blend together flour,
milk, baking powder, Boo Boo’s Cajun Seasoning,
garlic, thyme, hot sauce and stir until batter
is formed.
3. Stir in remaining ingredients until all
are incorporated.
4. Drop batter by the spoonful into hot grease,
being careful not to splash.
5. Cook beignets for 5 minutes after they
float to the top of pot, flipping occasionally.
6. Serve with spicy Cajun Dressing.
Yields 2 dozen Beignets
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