Crawfish Chowder With Crawfish Beignets
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
31
Spice
55
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Bacon (1/2-inch diced)2 tbsps
Unsalted Butter1 cup
Celery (finely chopped)1 tsp
Red Pepper Flake (hot)1 tbsp
All-Purpose Flour2 cups
Chicken Stock (low-sodium)1
Salt1 cup
Crawfish (peeled tails)2
Eggs1 tbsp
Garlic (minced)1 tsp
Baking Powder1 cup
MilkDirections:
1
In a heavy skillet over medium-high heat, cook the bacon until rendered
2
Add the butter, celery, onions, bell peppers and red pepper flakes
3
Cook together, stirring occasionally, until softened
4
Sprinkle the flour over the bacon and vegetables and stir together well
5
Cook for an additional 3 minutes
6
Stir in the tomatoes and chicken stock
7
Bring to a boil, then simmer, stirring, until thickened slightly
8
Add the crawfish, parsley and scallions
9
Season the soup with salt and pepper
10
Serve with the Crawfish Beignets
11
Heat the oil in a deep-fryer over medium-high heat to 365 degrees F
12
In a large bowl, whisk the eggs until frothy
13
Sprinkle the crawfish tails with the seafood seasoning and add to the eggs
14
Stir in the green onions, garlic, salt, flour, baking powder and milk
15
The mixture should be like a thick pancake batter
16
Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes
17
Do this in two batches
18
Using a slotted spoon, remove the beignets and drain on paper towels
19
Makes 16 beignets