Crawfish-Eggplant Beignets with Remoulade Sauce

Crawfish-Eggplant Beignets with Remoulade Sauce
Photo by www.myrecipes.com

Ingredients

  • 1 medium eggplant, peeled and chopped
  • 1 ½ teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 pound peeled crawfish tails, coarsely chopped
  • 3 large eggs, lightly beaten
  • 1 ½ teaspoons salt
  • Remoulade Sauce
  • + 14 more ingredients
    • 3 cups all-purpose flour
    • ½ teaspoon ground red pepper
    • ½ cup chopped onion
    • ¼ teaspoon ground red pepper
    • 1 pound peeled crawfish tails, coarsely chopped
    • 1 ½ cups milk
    • ½ teaspoon ground red pepper
    • 2 tablespoons vegetable oil
    • 3 cups all-purpose flour
    • ¼ cup finely chopped celery
    • Vegetable oil
    • ¼ cup finely chopped celery
    • Vegetable oil
    • 2 teaspoons baking powder

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.Whisk to...

View full recipe at My Recipes

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