Makes 50. Recipe is from Patton’s Caterers Inc., of Slidell, which describes the beignets as “Cajun spiced hors d’oeuvre which fry up golden brown just like our world-famous New Orleans beignets with some big differences, of course. Instead of serving this with steaming hot coffee, we serve this with a cocktail sauce.”
1 tbl. baking power
11/4 cups shrimp stock
2 tsps. minced fresh garlic
2 tbls. whole pimento
1/2 cup chopped green onion
11/4 tsps. Tabasco sauce
1 lb. crawfish tail meat
1 tsp. seafood seasoning blend (see note)
2 cups self-rising flour
Vegetable oil, for frying
1. Put all the ingredients, except oil, into a mixing bowl and mix until well blended and the batter is consistent. Should be stiff. If it is too runny, add more flour.
2. Dollop batter by tablespoonsful into vegetable oil which has been heated to 350 degrees. Fry until golden brown. Serve with a white sauce or rémoulade sauce for dipping.
Note: Patton’s uses a house-blend seasoning mix and suggests home cooks substitute Chef Paul Prudhomme’s Magic Seasoning Blend or Tony Chachere’s Original Creole Seasoning.