Ingredients
Beignets:
- 8 ounces crawfish tails, roughly chopped (about 1 cup)
- 2 eggs
- 1 tablespoon plus 1 teaspoon Essence
- 1/4 cup small diced red peppers
- 1/4 cup small diced red onion
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 2/3 cup flour
- 1/2 cup masa
- 1 teaspoon baking powder
- 1/2 cup milk
- Oil, for frying
Tartar Sauce:
- 1 cup prepared or homemade mayonnaise
- 1/4 cup chopped tomato, seeded and peeled
- 1/4 cup roasted corn
- 2 tablespoons chopped green onions
- 1 teaspoon minced garlic
- 2 tablespoons hot sauce
- Salt and pepper
Garnish:
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
- 2 tablespoons chopped green onions
- Essence, recipe follows
Directions
Preheat the deep-fat fryer. For the beignets: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate while preparing the tartar sauce. For the tartar sauce: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate until cold, about 20 minutes. To fry the beignets: Spoon a heaping tablespoon of the batter directly into the fryer, about six beignets can be fried at the same time. This amount will depend on the size of the fryer. Stir the beignets constantly to prevent them from sticking together and to the basket. If your fryer has two baskets, then one can be placed on top of the other. This will aid in the overall golden color of the beignets. Fry the beignets until golden brown, about 3-4 minutes.
Remove from fryer and place on a paper-lined plate. Season with Essence. To assemble, spread the plate with some of the tartar sauce. Place the beignets in a pile in the center of the plate. Garnish the rim with brunoise of red peppers, yellow peppers, green onions, and Essence.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By AreWeThereYeti
on January 24, 2012
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OMG! They are THAT GOOD! I demanded this recipe from my Uncle after trying it once, at his house, for Thanksgiving. I have made it numerous times, since, for friends; they cannot get enough of it. I like to cook and these have become the #1 request when I ask, "What can I bring?" to a party.
A couple suggestions:
1. The batter, as prepared, is VERY messy. Instead of refrigerating the mixture & spooning it into the fryer, spread the batter onto a large Cookie Sheet and freeze it. Then, use a pizza cutter to slice the frozen batter into 1 1/2" squares and deep-fry as per the recipe. You can also spray ice cube trays with PAM, before freezing, to produce bite-size pieces.
2. Skip the deep frying altogether. Omit the eggs, flour, baking powder & milk from the batter recipe and substitute 2 Tbs Olive Oil; simply spoon the crawfish mixture into Filo-dough cups and bake for 10-12 min at 350 degrees.
Trust me, you won't make these just once!
By juliebug_10518196
Greenville, TX
on June 19, 2011
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I have made these wonderful cajun jewels about a dozen times. I am making them tonight for Father's Day dinner to dunk in Crawfish Etoufee. Any time we are invited to a gathering of any kind...people want me to bring crawfish beignets. These are amazing! Thanks Emeril!
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