Shrimp or Crawfish Beignets and Cajun Sauce

Ruby Henderson


These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.


★★★★★ 1 vote

20 Min
5 Min


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  • 1
    egg, beaten
  • 1 lb
    chopped cooked shrimp or crawfish
  • 4
    green onions
  • 1 1/2 tsp
    butter, melted
  • 1/2 tsp
  • 1/2 tsp
    cayenne pepper
  • 1/3 c
    bread flour
  • ·
    oil for deep frying (peanut oil is best)
  • ·
    cajun seasoning to taste

  • 3/4 c
  • 1/2 c
  • 1/4 tsp
    prepared horseradish
  • 1/4 - 1/2 tsp
    hot pepper sauce

How to Make Shrimp or Crawfish Beignets and Cajun Sauce


  1. Heat oil in a large skillet or fryer to 375 degrees or medium high.
  2. in a large bowl combine the egg, crawfish, onions, melted butter, salt and cayenne pepper. Stir in teh flour until blended.
  3. Drop 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.
  4. For 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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About Shrimp or Crawfish Beignets and Cajun Sauce

Course/Dish: Seafood Appetizers

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