Gulf Crustceans & Fried Cawfish and Corn Beignets
Crawdads, Gulf whites, Hard-shells, Crayfish, Blue Points, what do all these nick names for crustaceans have in common? Whether in it's coastal marshlands or inland bayous they all live and flourish in the waters of Louisiana. Gulf white shrimp and crabs along with crawfish take a special place at the table in South Louisiana. Another interesting commonality for these shellfish is that December is a crossover month for these delectable crustaceans. If timed just right you can eat freshly caught crabs, shrimp and crawfish in the same meal. The Gulf white shrimp season will come to an end at the middle of the month in the inland waters off the coastal region. However during this time you will be able to find a variety of sizes in the seafood case of this sweet white crustacean.
Although the production of Bluepoint crabs has slowed due to the cooling of the warm Gulf waters some crabbers still battle the north winds to bring in their catch of hard shell crabs. Although the meat is a little on the costly side it is still worth the price when it comes to putting it on the table…and in your mouth. But it is the culinary star of the Bayou State whose time has come. Fishermen will be steering their paddle propelled flat bottom boats through the flooded rice fields harvesting pond-raised crawfish. These mini lobsters with their succulent tail meat will be simmered in a multitude of flavorful dishes throughout the months to come. As with all seafood you want to void overcooking which can dry out the seafood and cause it to lose its incredible flavor.
During the month of December while visiting the local seafood monger tell him you're in the mood for some Gulf Coast crustaceans and just wait to see what he brings out of the cooler!

Fried Crawfish and Corn Beignets

Ingredients:

4 Cups vegetable oil 3 Cups flour 2 Cups milk 1 Tablespoon baking powder 1 Tablespoon Pat's Spice Blend 1 Tablespoon garlic

1 Teaspoon thyme 1 Teaspoon hot sauce 1 lb. crawfish tails, coarse chopped 1 16-oz can cooked whole kernel corn ¼ Cup parsley, minced ¼ Cup green onions, sliced

 

Directions:
1. Heat vegetable oil in frying pot until it reaches 350 degrees.
2. In a large bowl blend together flour, milk, baking powder, Pat's Spice Blend, 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 yourself.
5. Cook beignets for 4 to 5 minutes after they float to the top of pot flipping occasionally.
6. Serve with your favorite dipping sauce.

Yields: App. 2 dozen beignets


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