📝 About This Recipe
Transport your senses to the heart of New Orleans with these savory, golden-brown pillows of joy. Unlike their powdered-sugar cousins, these beignets are packed with succulent Louisiana crawfish tails, aromatic holy trinity vegetables, and a hint of Creole spice. They offer a crispy exterior that gives way to a light, airy center, making them the ultimate gourmet appetizer for any Southern-inspired gathering.
🥗 Ingredients
The Crawfish Filling
- 1 pound Crawfish tails (cooked, peeled, and roughly chopped)
- 2 tablespoons Unsalted butter (for sautéing)
- 1/2 cup Yellow onion (finely minced)
- 1/4 cup Green bell pepper (finely minced)
- 1/4 cup Celery (finely minced)
- 2 cloves Garlic (pressed or minced)
- 1 tablespoon Creole seasoning (adjust to preferred heat level)
The Beignet Batter
- 2 cups All-purpose flour (sifted)
- 1 tablespoon Baking powder
- 2 Large eggs (beaten)
- 3/4 cup Whole milk (room temperature)
- 1/4 cup Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 quart Vegetable oil (for deep frying)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Creole mustard (or whole grain mustard)
- 1 teaspoon Prepared horseradish
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika
👨🍳 Instructions
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1
In a small bowl, whisk together all the Remoulade Sauce ingredients until smooth. Cover and refrigerate to let the flavors marry while you prepare the beignets.
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2
Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the onion, bell pepper, and celery (the 'Holy Trinity') until soft and translucent, about 5-6 minutes.
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3
Add the minced garlic and Creole seasoning to the skillet. Cook for another 60 seconds until fragrant, then stir in the chopped crawfish tails just to warm them through. Remove from heat and let cool slightly.
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4
In a large mixing bowl, whisk together the flour and baking powder.
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5
In a separate medium bowl, beat the eggs and whisk in the milk.
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6
Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until just combined. Be careful not to overmix; a few small lumps are fine.
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7
Fold the cooled crawfish mixture, green onions, and parsley into the batter until evenly distributed.
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8
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to exactly 360°F (182°C). Use a candy thermometer to monitor the temperature.
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9
Using a small ice cream scoop or two spoons, carefully drop rounded tablespoons of the batter into the hot oil. Work in batches of 5-6 to avoid overcrowding the pot.
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10
Fry the beignets for 3-4 minutes, turning them occasionally with a slotted spoon, until they are puffed and deep golden brown on all sides.
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11
Use a slotted spoon to transfer the beignets to a wire rack set over paper towels to drain excess oil.
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12
Check the oil temperature and return it to 360°F before starting the next batch.
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13
Serve the beignets immediately while hot and crispy, with a generous side of the chilled remoulade sauce for dipping.
💡 Chef's Tips
Always use a thermometer to maintain oil temperature; if the oil is too cold, the beignets will be greasy, and if too hot, they will burn before the center cooks. If you can't find fresh crawfish, high-quality frozen Louisiana crawfish tails work perfectly—just ensure they are fully thawed and patted dry. Don't overmix the batter after adding the flour, as this develops gluten and makes the beignets tough rather than airy. For an extra kick, add a dash of your favorite Louisiana hot sauce directly into the batter before frying. Keep finished beignets warm in a 200°F oven while you finish frying the remaining batches.
🍽️ Serving Suggestions
Pair with a crisp, cold Abita Amber beer or a dry Chenin Blanc to cut through the richness. Serve as an appetizer alongside a small cup of seafood gumbo for a true Cajun feast. Garnish the serving platter with fresh lemon wedges and an extra sprinkle of chopped parsley. For a brunch twist, serve these alongside soft scrambled eggs and a spicy Bloody Mary. Provide individual small ramekins of remoulade to ensure every bite gets the perfect amount of sauce.