Cajun Crawfish Beignets
Recipe: Natallia Nice
Ingredients
Beignet Dough
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 4 tablespoons sugar
- 1 cup milk
- 3 egg yolks
- 1 stick butter, melted
- 1/2 teaspoon salt
Crawfish Filling
- 1 pound frozen crawfish, thawed and drained
- Cajun seasoning, to taste
- Cream cheese, to taste
Remoulade
- 1/2 cup onion, finely diced
- 1/2 cup green onion, sliced
- 1/2 cup celery, finely diced
- 1 tablespoon garlic, minced
- 1/4 cup parsley, chopped
- 1/2 cup mayonnaise
- 2 tablespoons horseradish
- 3 tablespoons whole grain mustard
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons paprika
- 1 teaspoon Tabasco
Method
Crawfish Filling
- In a mixing bowl, combine crawfish, blackening seasoning, and cream cheese.
- Mix until fully incorporated and evenly seasoned. Adjust seasoning as needed before filling donuts.
Remoulade
- In a mixing bowl, combine onion, green onion, celery, garlic, and parsley.
- Add mayonnaise, horseradish, whole grain mustard, olive oil, lemon juice, paprika, and Tabasco.
- Mix until fully combined and smooth.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.
Beignets
- In a stand mixer fitted with a hook attachment, combine flour, yeast, sugar, milk, egg yolks, and salt. Mix until combined.
- Add melted butter and continue mixing until the dough is smooth and fully developed. Cover the dough and let rest for 1 hour.
- Portion dough into 40 g pieces and shape into balls. Flatten each piece, place 1 teaspoon of crawfish filling in the center, pinch tightly to seal, and place seam side down on a tray. Cover and proof in a warm area for 45–60 minutes, until slightly puffy.
- Heat frying oil to 340–350°F. Fry donuts for about 2 minutes per side, until golden brown. Remove and drain briefly.
- Sprinkle with blackening seasoning
Cheesy Cajun Dip
Recipe: LifeSpice Chefs
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1–2 tbsp Cajun seasoning (adjust to taste)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp hot sauce (optional)
- 2 green onions, thinly sliced
Method
- Preheat oven to 375°F.
- In a large mixing bowl, beat the cream cheese until smooth. Stir in sour cream, Cajun seasoning, garlic powder, smoked paprika, and hot sauce.
- Fold in shredded cheeses, green onions, and optional meat.
- Spread mixture into a greased 8-inch baking dish. Bake for 20–25 minutes, or until hot and bubbly with lightly golden edges.
- Let cool for 5 minutes before serving with tortilla chips
Chicken & Sausage Jambalaya
Recipe: Renan Lopes
Ingredients
- 1 lbs. Chicken Breast, cubed
- 1 lbs. Andouille Sausage, sliced
- 1 Tomato, sliced
- 1 Red Onion, diced
- 1 heart Celery, sliced
- 1 Green Bell Pepper, diced
- 3 Tbs. Blackened Cajun Seasoning
- 2 cups Long Grain Rice
- 4 cups Chicken Stock
Method
- Add 1 Tbs. of Cajun seasoning to the cubed chicken
- Sauté chicken and sausage until browned. Set aside.
- Add onion, pepper and celery and sauté until onion softens.
- Add tomato, remaining seasoning and bay leaves.
- Add chicken, sausage, rice and stock and bring to a boil.
- Reduce to low and cover for 25 minutes.
Brûléed Toast with Chicory Coffee Ice Cream
Recipe: Renan Lopes
Ingredients
Chicory Coffee Ice Cream
- 454 g. Milk
- 454 g. Heavy Cream
- 4 large Eggs
- 99 g. Sugar
- 10 g. Chicory Coffee
Brûléed Toast
- 1 thick slices of Brioche
- 40 g. Butter, softened
- 20 g. Brown Sugar
- 20 g. LifeSpice Cinnamon Beignets seasoning (or substitute for 20 g. more Brown Sugar and 1 tsp. of Cinnamon)
- 20 g. Honey
- Maldon Salt for finishing
- Powdered Sugar for finishing
Method
Chicory Coffee Ice Cream
- Bring milk, cream and coffee to a boil in a large saucepan.
- Cream the egg, sugar together in a large bowl.
- Temper the egg mixture by slowly adding some of the milk mixture into the bowl while stirring. When warmed, add egg mixture back into the pan.
- Heat, while stirring, until thickened to a custard texture (175°F).
- Refrigerate overnight, and then churn in a ice cream machine.
Brûléed Toast
- Pre-heat a oven to 350°F.
- Mix sugar, seasoning, butter and honey until fully combined.
- Spread mixture on all sides of brioche, including edges.
- Bake at 350°F for 18 minutes, flipping halfway.
- Remove from oven and cool for 5 minutes.
- Plate toast and top with chicory coffee ice cream, Maldon salt, and powdered sugar.