These Crawfish and Corn Beignets are the ultimate Mardi Gras treat. Try them with gumbo and Cajun bread pudding during Carnival.
Crawfish and Corn
Beignets
2017-01-10 10:07:37
Serves 8
Ingredients
- 4 cups vegetable oil
- 3 cups all-purpose flour
- 2 cups whole milk
- 1 tablespoon baking powder
- 1 tablespoon Creole seasoning, such as Tony Chachere’s
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 pound cooked crawfish tails, coarsely chopped
- 1 (15.25-ounce) can corn, drained
- ¼ cup minced parsley
- ¼ cup chopped green onion
Instructions
- In a large pot, heat oil over medium heat until temperature reaches 350° on a deep-fry thermometer.
- 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.
- 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 https://www.louisianacookin.com/
Everything looks so good!
Since I have everything except the $12 per pound LA crawfish, I’ll rationalize to keep within my budget!
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!
Made these with leftovers from our boil. Omg so yummy!!! Highly recommend!