Crawfish and Corn Beignets

Crawfish and Corn Beignets

These Crawfish and Corn Beignets are the ultimate Mardi Gras treat. Try them with gumbo and Cajun bread pudding during Carnival.

Crawfish and Corn 
Serves 8
Write a review
  1. 4 cups vegetable oil
  2. 3 cups all-purpose flour
  3. 2 cups whole milk
  4. 1 tablespoon baking powder
  5. 1 tablespoon Creole seasoning, such as Tony Chachere’s
  6. 1 tablespoon minced garlic
  7. 1 teaspoon dried thyme
  8. 1 teaspoon hot sauce
  9. 1 teaspoon salt
  10. 1 pound cooked crawfish tails, coarsely chopped
  11. 1 (15.25-ounce) can corn, drained
  12. ¼ cup minced parsley
  13. ¼ cup chopped green onion
  1. In a large pot, heat oil over medium heat until temperature reaches 350° on a deep-fry thermometer.
  2. In a large bowl stir together flour, milk, baking powder, Creole seasoning, garlic, thyme, hot sauce, and salt until a batter is formed. Stir in crawfish, corn, parsley, and green onion.
  3. In batches, carefully drop batter by ¼ cupfuls into oil. Cook until balls float to top of oil; turn and cook an additional 5 minutes or until browned. Drain on paper towels, and serve warm.
Louisiana Cookin


    • If you’re in Louisiana, you can find individually frozen Louisiana shrimp at most grocery stores. They’re quite affordable, tasty, and would make a good substitute!


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.