Shrimp and Andouille Beignets

Shrimp and Andouille Beignets with Crawfish Corn Maque Choux
Shrimp and Andouille Beignets with Crawfish Corn Maque Choux

Shrimp and Andouille Beignets with Crawfish Corn Maque Choux and Ravigote Sauce by 2012 Louisiana Cookin’ Chef to Watch Zac Watters.

Shrimp and Andouille Beignets with Crawfish Corn Maque Choux
Serves 12
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Ingredients
  1. 1/2 cup unsalted butter
  2. 1/2 cup milk
  3. 1/2 cup water
  4. 3 tablespoons Cajun seasoning, divided
  5. 1 cup flour
  6. 1 teaspoon baking powder
  7. 4 eggs, lightly beaten
  8. 2 tablespoons extra virgin olive oil
  9. 1 cup diced onion
  10. 1 cup diced green bell pepper
  11. 1 cup diced celery
  12. 1 cup diced smoked andouille
  13. 1 teaspoon chopped garlic
  14. 8 large Louisiana shrimp, roughly chopped
  15. Vegetable oil, for frying
  16. Crawfish Corn Maque Choux, recipe follows
  17. Ravigote Sauce, recipe follows
  18. Chopped green onion, for garnish
Instructions
  1. In a medium saucepan over low heat, melt butter. Add milk, 1/2 cup water, 1 tablespoon Cajun seasoning and salt and freshly ground black pepper to taste. Bring to a boil. Turn off the heat, and add flour and baking powder to water mixture. Stir thoroughly until mixture forms a ball. Transfer dough to a mixing bowl and let cool.
  2. To dough, add eggs slowly, and gently mix until combined. The dough might look like it will break, but keep mixing until it comes together. Set dough aside.
  3. In a large sauté pan, heat olive oil over medium heat, and cook onion, bell pepper, celery, and remaining 2 tablespoons Cajun seasoning for 2 minutes. Add andouille and garlic, and cook 1 minute. Add shrimp, and sauté until just cooked through, about 5 minutes.
  4. In a Dutch oven or deep fryer, pour oil to a depth of 3 inches, and heat to 350º. Stir shrimp mixture into dough and mix until well combined. Drop dough, 2 tablespoons at a time, into hot oil. Fry until balls of dough float to surface, turning as necessary for even browning. Drain on paper towels, and keep warm until serving.
  5. To serve, spoon Crawfish and Corn Maque Choux onto plates, and top each with one Andouille Shrimp Beignet and spoonful of Ravigote Sauce. Garnish with green onion, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Crawfish and Corn Maque Choux
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 cup chopped yellow onion
  3. 1/2 cup chopped celery
  4. 1/2 cup chopped bell pepper
  5. 1 teaspoon minced garlic
  6. 3 tablespoons Cajun seasoning, divided
  7. 4 cups fresh corn kernels
  8. 1/2 cup chicken stock
  9. 8 ounces Louisiana crawfish tail meat
  10. 2 tablespoons heavy cream
Instructions
  1. In a large saucepan over medium heat, melt butter. Add onion, celery, and bell pepper, and cook about 3 minutes. Add garlic and 1 tablespoon Cajun seasoning, and cook 1 minute. Add corn, and cook until golden, about 5 minutes.
  2. Add chicken stock and cook until almost all liquid is evaporated. Add crawfish tails and remaining 2 tablespoons Cajun seasoning; cook 1 minute more. Add cream and bring to simmer. Cook until sauce has reduced and thickened, about 5 minutes.
Louisiana Cookin https://www.louisianacookin.com/
Ravigote Sauce
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Ingredients
  1. 1/4 cup chopped yellow onion
  2. 2 tablespoons fresh lemon juice
  3. 2 teaspoons Dijon mustard
  4. 2 teaspoons chopped parsley
  5. 1 large egg
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon cayenne pepper
  8. 1 cup vegetable oil
Instructions
  1. Combine onion and next 6 ingredients in the work bowl of a food processor, and blend for 30 seconds. With food processor on, slowly drizzle in the oil. Cover and chill until serving.
Louisiana Cookin https://www.louisianacookin.com/
 

 
Photography by Sara Essex Bradley

1 COMMENT

  1. Oh, my Lord, those sound delicious. I think I’m going to try to low-carb these with a low-carb pastry and I think I may try a chipotle mayo sauce instead. It’s making my mouth water just to think about it! I’m so glad I saw this post today! 🙂

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