shrimp or crawfish beignets and cajun sauce
(1 rating)
These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.
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(1 rating)
prep time
20 Min
cook time
5 Min
Ingredients For shrimp or crawfish beignets and cajun sauce
- FOR THE BEIGNETS
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1egg, beaten
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1 lbchopped cooked shrimp or crawfish
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4green onions
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1 1/2 tspbutter, melted
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1/2 tspsalt
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1/2 tspcayenne pepper
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1/3 cbread flour
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oil for deep frying (peanut oil is best)
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cajun seasoning to taste
- CAJUN DIPPING SAUCE
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3/4 cmayonnaise
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1/2 cketchup
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1/4 tspprepared horseradish
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1/4 - 1/2 tsphot pepper sauce
How To Make shrimp or crawfish beignets and cajun sauce
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1Heat oil in a large skillet or fryer to 375 degrees or medium high.
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2in a large bowl combine the egg, crawfish, onions, melted butter, salt and cayenne pepper. Stir in teh flour until blended.
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3Drop the batter a tablespoon at a time into the hot oil and fry until golden brown all around. Drain on a wire rack over paper towels. Sprinkle lightly with your favorite cajun seasoning while still hot.
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4For the dipping sauce combine the mayonnaise, ketchup and horseradish in a small bowl and add hot pepper sauce to your liking. Serve with the beignets.
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