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      Mary Anne's Savory New Orleans Beignets & Remoulade Dipping Sauce

      Tulsan Darrell Hicks loves New Orleans cuisine and is a master at preparing New Orleans/Cajun cuisine for his cooking school students, his family, and his friends. His recipe includes "The Holy Trinity" which is what the combination of onions, green peppers, and celery. You can add crawfish, fish stock and fish seasoning for a Crawfish Beignet. La vie est bonne!

      2 cups all-purpose flour

      4 green onions, chopped

      2 Tablespoons baking powder

      3 Tablespoons parsley, chopped

      1-2 teaspoons Cajun seasoning or Tony Chachere's Creole seasoning, or more for a spicier beignet

      6 dashes Louisiana hot sauce, or more for more heat

      1/2 cup celery, diced

      1/2 cup onion, diced

      1/2 cup bell pepper, diced

      1-2 cloves garlic, minced

      1 1/2 cups chicken stock

      Salt and Pepper

      Cajun seasoning

      Remoulade Sauce, recipe below

      -Mix dry ingredients evenly. Add remaining ingredients except stock and hot sauce and mix. Add hot sauce and chicken stock, but add just enough to form a sticky dough. Dough should fall off spoon and leave nothing on the spoon. Let stand for 15 minute. Pre heat oil to 350 degrees F. and fry beignets until golden brown. Remove and drain oil, season with salt and pepper or your favorite Cajun seasoning. Serve with Remoulade dipping sauce. Makes about 24 beignets.

      Note: Darrel's original recipe includes 1 1/2 cups of fish stock instead of chicken stock, 1 pound of crawfish tails, and 2 tablespoons of seafood seasoning. One night right before one of his classes, Darrel had some time to kill, so he made the above recipe and after tasting them, I just had to make them for you, my Channel 8 audience.

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      Remoulade Sauce

      1 cup Hellman's mayonnaise

      1 Tablespoon freshly squeezed lemon juice

      1 Tablespoon capers, drained

      2 Sweet Gherkins, diced

      1 shallot, minced

      1 teaspoon chives, minced

      Cajun seasoning, to taste

      1 Tablespoon smoked paprika

      -Combine all ingredients together in mixing bowl and let it set for 1 hour in refrigerator. Serve with Savory New Orleans Beignets.

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