There are plenty of easy-to-make store-bought country gravy packets you can buy and use if you want to cheat a little, but make sure you add extra black pepper. When we learned it was part of the recipe we had the same reaction… but it works ! Jim is the gravy master in our home so we used his tried and true method but made it more pepper-forward. Black Pepper Gravy: Yes, it seems odd to have gravy in a beignet recipe.In addition to mustard, it also has the traditional mayo and spices but also sweet relish and ketchup which gives it a little hint of sweet and sour. This remoulade sauce has three different mustards – yellow, stone ground, and Dijon. Mustard Remoulade: Remoulade is a French invention that is similar to tartar sauce.Make sure to rinse, drain, and let dry on a paper towel before using. Corn: We use frozen roasted corn kernels that we defrosted but regular canned corn could also work just fine.Be sure they are completely thawed and pat them dry so that you are not adding more moisture to the batter, which could affect the final texture. Crawfish: We used frozen crawfish meat that had been cleaned and peeled (it was all our local markets were carrying).The complete ingredient list and measurements are listed in the printable recipe below. There is a pretty lengthy list of ingredients along with crawfish and corn, you will need some other common pantry staples for these crawfish corn beignets. ![]() ![]() Crawfish Corn Beignets with Mustard Remoulade Key Ingredients and Substitutions
0 Comments
Leave a Reply. |