Crawfish Or Shrimp Savory Beignets
| 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)
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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