CRAWFISH AND BEIGNETS RECIPES

Name: Crawfish Chowder with Crawfish Beignets
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1/2 cup 1/2-inch diced bacon; 2 tablespoons unsalted butter; 1/2 cup finely chopped celery; 1/2 cup finely chopped white onion; 1/2 cup finely chopped green bell pepper; 1 teaspoon hot red pepper flakes; 1 tablespoon all-purpose flour; Two 19-ounce cans diced tomatoes; 2 cups low-sodium chicken stock; One 1-pound bag crawfish tail meat; 2 tablespoons fresh parsley leaves, chopped; 1/2 cup finely sliced green onions; Salt and freshly ground black pepper; Crawfish Beignets, for serving, recipe follows; 1 cup peeled crawfish tails; 1 tablespoon seafood seasoning, such as Old Bay; 6 cups vegetable oil, for deep-frying; 1/4 cup finely chopped green onions; 2 eggs; 1 tablespoon minced garlic; 1 teaspoon salt; 1 1/2 cups sifted flour, plus extra for rolling; 1 teaspoon baking powder; 1/2 cup milk; Salt and freshly ground black pepper

CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS RECIPE | FOOD NETWORK

Crawfish Chowder with Crawfish Beignets Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 25

Ingredients

1/2 cup 1/2-inch diced bacon
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 teaspoon hot red pepper flakes
1 tablespoon all-purpose flour
Two 19-ounce cans diced tomatoes
2 cups low-sodium chicken stock
One 1-pound bag crawfish tail meat
2 tablespoons fresh parsley leaves, chopped
1/2 cup finely sliced green onions
Salt and freshly ground black pepper
Crawfish Beignets, for serving, recipe follows
1 cup peeled crawfish tails
1 tablespoon seafood seasoning, such as Old Bay
6 cups vegetable oil, for deep-frying
1/4 cup finely chopped green onions
2 eggs
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Salt and freshly ground black pepper

Steps:

In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.
Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.

CRAWFISH BEIGNETS - CAJUN COOKING RECIPES-CAJUN, CREOLE ...

Crawfish Beignets - Cajun Cooking Recipes-Cajun, Creole ... image

Beignet is French for doughnut or fritter, and New Orleans is famous for making them. Normally Beignets are made something like a doughnut, with a sweet mixture, fried, then sprinkled with powdered sugar.

These beignets are made are made with a spicy mixture and crawfish tails, fried, and sprinkled with Cajun seasonings. We like to use Tony Chachere's Cajun seasoning mix. Serve with remoulade sauce.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 3 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

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