CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE
Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! -Donna Lanclos, Lafayette, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen (3/4 cup sauce).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended., In an electric skillet or deep fryer, heat 1 in. oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., In a small bowl, combine the mayonnaise, ketchup, horseradish if desired, and pepper sauce. Serve with beignets.
Nutrition Facts : Calories 101 calories, Fat 8g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 171mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE
Looking for crawfish recipes? Crawfish meat is fritter fried into crispy golden "beignets" and served with a spicy dipping sauce.
Provided by Lisa B.
Categories Appetizer
Number Of Ingredients 12
Steps:
- In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
- In large skillet, heat oil over medium high heat. Once the surface begins to shimmer, reduce the heat to low.
- Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
- In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.
Nutrition Facts : ServingSize 1 beignet, Calories 97 kcal, Carbohydrate 3 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 160 mg, Sugar 1 g
CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE
Make and share this Crawfish Beignets With Cajun Dipping Sauce recipe from Food.com.
Provided by Jazz Lover
Categories Crawfish
Time 20m
Yield 24 beignets
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, crawfish, butter, salt and cayenne.
- Stir in flour until blended.
- In an electric skillet or deep-fat fryer, heat oil to 375 degees.
- Drop tablespoonfuls of batter, a few at a time, into hot oil.
- Fry until golden brown on both sides.
- Drain on paper towels.
- In a small bowl, combine the mayonnaise, ketchup, horeradish if desired and pepper sauce.
- Serve sauce with beignets.
Nutrition Facts : Calories 58.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 31.6, Sodium 174.2, Carbohydrate 4.4, Fiber 0.1, Sugar 1.6, Protein 3.4
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
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CRAWFISH OR SHRIMP PISTOLETTES AKA STUFFED BEIGNETS
From realcajunrecipes.com
5/5 (11)Total Time 1 minCategory Appetizers
- First prepare the pistolettes rolls; cut off one end, about 11/2-inch thick, and set aside. Take a knife and cut a pyramid shape opening into the heart of the roll and remove the middle of the roll. (Save this bread to make bread pudding.) Keep the two pieces of roll together for an easier fit. Set aside. Make a glue with 1 part flour and 3 parts water - Set aside.
- In medium saucepan over medium heat melt the butter and sauté the onion, bell pepper, celery and garlic until onions have wilted.
- Add the seasonings along with the cans of cream of mushroom and/or cream of shrimp. Add the Velveeta cheese and stir until completely melted. Add the crawfish/shrimp to the mixture. Note - you could chop the crawfish/shrimp into smaller pieces as in a dip. Bring to a boil then simmer about 10 minutes. Do not forget to stir to prevent scorching. You could choose to add more or less cheese to achieve your desired “pudding“ consistency. Add the parsley and green onions to mixture combining well. Once cooked set aside to cool some.
- Once cooled, fill the pocket of the bun with 1/4 cup of the filling. Dip the nose of the bun in the “glue“ of flour and water and attach it to the same bun. Push the roll to the side of the tray to secure.
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