Crawfish and Corn Beignets
When most people think of beignets, they think of the French Quarter powdered sugar variety. These are savory little clouds of crawfish and corn that make an excellent first course to any dinner. The Spicy Cajun Dressing on page ? is a great dipping sauce to accompany this dish.

Ingredients:
4 cups cooking oil
3 cups flour
2 cups milk
1 tablespoon baking powder
1 tablespoon Tony Chachere's
Creole Seasoning
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon hot sauce
1 pound crawfish tails,
coarsely chopped
One 16-oz. can cooked whole
kernel corn
one quarter cup minced parsley
one quarter cup chopped green onions

Directions:
1. Heat oil until it reaches 350 F.
2. In a large bowl blend together flour, milk, baking powder, Tony Chachere's Creole Seasoning, garlic, thyme, hot sauce and stir until batter is formed.
3. Stir in remaining ingredients until all are incorporated.
4. Drop batter by the spoonful into hot grease, being careful not to splash.
5. Cook beignets for 5 minutes after they float to the top of pot, flipping occasionally.
6. Serve with spicy Cajun Dressing on page ?
Yields 2 dozen Beignets



Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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