Cajun & Creole
Free recipe
New Orleans Beignets
Pillowy fried dough buried under a blizzard of powdered sugar.
In the kitchen
Ingredients
- 1.5 cups warm water
- 1 packet active yeast
- 1/2 cup sugar
- 1 tsp salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups bread flour
- Powdered sugar to finish
Method
Bloom yeast in warm water with sugar 5 minutes.
Mix in salt, eggs, milk, and 4 cups flour. Add the rest gradually to form a soft dough.
Chill the dough 4 hours, then roll 1/4 inch thick and cut into 2 inch squares.
Fry at 360 F for 90 seconds per side. Bury in powdered sugar.
Cook the rest of Cajun & Creole
More from this corner of the country.
Chicken and Andouille Gumbo
Deep chocolate-brown roux gumbo with smoky andouille, chicken, and the holy trinity.
New Orleans Jambalaya
One-pot rice with chicken, andouille, and shrimp simmered in a tomato-spiced broth.
Shrimp Creole
Plump shrimp simmered in a tomato-based Creole sauce served over fluffy rice.
Crawfish Etouffee
Buttery blonde roux smothering crawfish tails in a rich Creole gravy over rice.