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
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  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

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