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Blues Crawfish Beignets
1/8 C. Creole seasoning
1 egg (large)
1/3 C. (chopped) green bell pepper
1/3 C. (chopped) red bell pepper
1/3 C. (chopped) red onion
1/4 C. (chopped) green onion
2 T. (chopped) garlic
1 1/2 C. all purpose flour
1 1/2 C. baking powder
1 C. milk
1/2 lb. cooked crawfish tails
2 T. Creole seasoning (sprinkle on fried beignets)
Blend all ingredients well in a large mixing bowl, adding flour last. Stir until
thick. Heat canola or vegetable oil on 350 degrees in a fryer or heavy pot.
Spoon the batter in the oil carefully with 2 tablespoons, scraping the batter
off with one to drop the batter slowly into the oil. Turn the beignets over as
they fry, 2 to 21/2 minutes on each side. Remove with a slotted spoon onto paper
towels and sprinkle immediately with Creole seasoning. Serve with Remoulade
Sauce (see recipe) and lemon wedge.
Blues Remoulade Sauce
2 C. mayonnaise (heavy duty)
2 T. Worcestershire sauce
1 T. lemon juice
2 T. Louisiana Red Hot Sauce
4 T. ketchup
2 T. prepared horseradish
2 T. green onion (chopped)
4 T. Creole mustard
1/2 t. black pepper (fine grind)
1/2 t. garlic (chopped)
1/2 t. Creole seasoning
In a large mixing bowl blend all ingredients well. Cover tightly and store
chilled until use. This sauce is also great with fried or saut�ed seafood or as
a sauce on sandwiches.
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