Crawfish Beignets

This past weekend the hubby and I headed up to Pittsburgh. My parents were hosting a Bastille Day party and of course we could not miss it. Let me just stop now and tell you that this post has nothing to do with Bastille Day, in fact this post has nothing to with anything French. While the idea to make this recipe was inspired by the event and has some french connections (as most things New Orleanians do) this post is really about becoming a part of our family.

I have been thinking a lot about why food is so exciting to me. I recall dining experiences that left a lasting memory and taste, and the times I created something in the kitchen without once looking at a recipe (I was embarrassingly proud of myself). These are all moments that helped get me to where I am today.

But why does it matter so much?

The one thing that keeps bringing me back is the dinner table. My family of six always ate dinner at the dinner table. Of course there were some occasions when we gathered in front of a tv while we ate but there had to be something really important on like the Steelers in the Superbowl or a movie that had us hooked and unable to press pause.

The dinner table was a serious deal. If one of us couldn’t take a break from the tv or video games the rest of the family would impatiently yell for that person to get their butt downstairs. Dinner was our time to share our days and to be a family. We had fights at the table, we laughed, we cried, we made some big decisions at those tables and during those meals. I never knew how rare it was to sit down with your family at a table and break bread until I joined others for dinner and found that they had no sort of formal dining situation. I do my best to impress upon those close to me that sharing a meal is really one of the best ways of connecting, food is communal, sharing a meal makes us human. Lots of animals run off with their catch and hope to eat in peace, we prefer to slave away in a kitchen and then share all of that blood sweat and tears with our closest friends and family. Dontcha feel lucky?!?!

I bring this up because when my family hosts an event, especially one all about food, it is like we just invited you to pull up a chair at our dining room table. My mom and dad are the definition of dynamic duo as they divide and conquer in the kitchen. Dad usually covers the protein while mom makes everything she’s famous for. No one is ever disappointed. The conversations are great, the drink is flowing all night long and the food is never-ending. Some people think it is some extreme feet that we take, some thing we have to try really hard to accomplish, but the truth is it just comes naturally. Maybe someday it will be normal again. Maybe people will turn off all the electronics and run down the stairs so that they can be the first to share their day, or the first to tell a joke, or the first to have a complete meltdown at the dining room table all the while feeling an enormous amount of love and support. Until then you are welcome at our table!

Ok, you have waited long enough…

Crawfish Beignets

July 18, 2013

by hautepepper

Category Recipes

Adapted from the William Sonoma New Orleans Cookbook

Persons

2

Ingredients

• 1 Cups all-purpose
• 1 Tbsp. raw sugar
• 1 Tsp. baking powder
• 1/4 Tsp.  baking soda
• 1/4 Tsp. celery salt
• 1/8 Tsp. cayenne pepper
• Canola Oil for Frying
• 1 large egg
• 1/2 Cup buttermilk
• 1/2 lb cooked crawfish tails coarsely chopped
• 2 Green (spring) onions, including tender green parts, minced
• 1/4 Cup Red Pepper (Seeded and Diced)
• 2 Tbsp. Fresh Flat Leaf Parsley (chopped)
• 1/2 Tsp. Old Bay or Chesapeake Seafood Seasoning
• Sea salt and freshly ground black pepper

Creole Mustard Dipping Sauce

• 1/2 Cup Mayo
• 1/2 Cup Coarse Mustard or Dijon
• 1 Tbsp. Worcestershire Sauce
• 1 Tsp. Tabasco
• 1 Tsp. Lemon Juice
• 1/2 Tsp. Old Bay or Chesapeake Seafood Seasoning
• Salt and Pepper

Instructions

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, celery salt and cayenne until thoroughly combined.  Set aside. Pour oil to a (depth of two inches) into a heavy saucepan or a deep fryer and heat to 350 (180C) on a deep-frying thermometer. The thermometer is key to keeping an eye on the temperature of your oil. In a separate bowl, whisk together the egg and buttermilk until
2. blended. Make a well in the center of the flour mixture and pour in wet ingredients, stirring just until blended. Fold in the crawfish, green onions, bell pepper, and parsley and old bay seasoning. Season to taste with salt and black pepper.  The batter should be mixed just before frying for the beignets to rise properly as they cook. Drop the batter by rounded teaspoonfuls or using a small melon baller into the hot oil, being careful not to crowd the pan. Fry, turning once, until crisp and golden brown, 2-3 minutes.  The beignets should turn over by themselves as they cook; if they don’t give them a gentle push so that they get golden on all sides. Serve with Creole Mustard Sauce.

Instructions for Creole Mustard:

1. Mix all ingredients in a bowl and allow to chill at least an hour before serving with the beignets.

Tags

Entertaining,

French,

Fried,

Peppers,

Seafood

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