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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Seafood Cajun 1 Servings

INGREDIENTS

3/4 c Water
1 t Sugar
1/2 c Evaporated milk
1 T Active dry yeast
3 c All purpose flour, up to
3-1/2
1 Egg
2 T Canola oil
3 Garlic cloves
1/2 Bell pepper, coarsely
chopped
5 Green onions, coarsely
chopped
1 t Salt
1/4 t Ground black pepper
1 t Creole mustard or other
stone ground mustard
1/2 lb Peeled boiled crawfish tails
or peeled boiled shrimp

INSTRUCTIONS

I did buy cookbooks when I was there- Jambalaya by the Junoir League
of New Orleans, The Cajun and Creole Cookbook, by Ruby Le Bois, and
the one that the herb beignets came from is called The New
Cajun-Creole Cooking by Terry Thompson. So here it goes-  In med.
saucepan over low heat, combine water, sugar, and evaporated  milk.
Heat to 110F. Pour mixture into a 2 c. measure. Stir in yeast  until
blended. Let stand 5-10 minutes or until foamy. Lightly oil a 6  qt.
bowl. In a food processor fitted with a steel blade, combine 3 c.
flour and all remaining ingredients except oil and yeast mixture.
Process until ingredients are chopped and blended. Add yeast mixture.
Process until blended. Douhg should be smooth and non sticky. If
additional flour is needed, add 1 Tbsp at a time, process until
blended after each addition. Process 15 seconds to knead dough. Oil a
large bowl. Place dough in in oiled bowl, turning to coat entire
surface of dough. Cover with plastic wrap, let rise until
doubled-about 1 1/2 hours. Punch dough down. Turn out on lightly
floured surface. Roll out dough into a rectangle about 1/2 inch
thick.Working at a diagonal to rectangle, with a sharp knife, cut
dough into 2 inch wide strips, moving from left to right. Starting at
top left and moving toward bottom of rectangle, cut dough diagonally
to form diamonds.Carefully place all completed diamonds 1/2 inch  apart
on ungreased baking sheets. Cover loosely with plastic wrap.  Let rise
45 minutes-do not double in bulk. Heat about 3 inches oil in  a large
saucepan to 350F or until a 1 inch bread cube turns golden  brown in 65
seconds. Carefully slide beignets into oil 3 or 4 at a  time- do not
crowd. Fry until puffy and golden brown on both  sides-2-3 minutes per
side. Remove with a slotted spoon, drain on  paper towels-Serve hot.
Makes about 36.  Posted to FOODWINE Digest 29 Jan 97 by Frank & Penny
Coster  <penelope@SONIC.NET> on Jan 29, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2095
Calories From Fat: 448
Total Fat: 51.1g
Cholesterol: 267.9mg
Sodium: 4174.7mg
Potassium: 2431.7mg
Carbohydrates: 332.4g
Fiber: 30.6g
Sugar: 21g
Protein: 81.6g


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