New Iberian Beignets

New Iberia, Louisiana is, for my money, the

epicenter of true Cajun cooking. Local homes and

restaurants produce simple and traditional dishes

which are then taken to New Orleans, gussied up,

astronomically priced, and served to great acclaim.

Get out into the bayous and backwoods in Louisiana

if you want fine food. This is a great example of an

appetizer discovered there. It is a cousin of both

hushpuppies and beignets that you will make over

and over again.

1 cup of flour

1 teaspoon of baking powder

1 cup of beer

1 teaspoon of garlic, minced

1 jalapeno pepper, seeded, deribbed, and minced

4 green onions, thinly sliced

1 teaspoon of red pepper sauce

1 teaspoon of lemon zest

Sea salt to taste

½ pound of crawfish tails, washed and chopped

Mix first three ingredients thoroughly, then add others.

Let rest in refrigerator for a half hour, then drop by the

tablespoon in 325 degree peanut oil for 6 to 8 minutes

or until golden brown.

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