Shrimp and Andouille Beignets with Crawfish and Corn Maque Choux 

This tasty twist on traditional beignets are a perfect Southern treat. Each spice-packed beignet is called to be served on top of corn maque choux and garnished with ravigote sauce, a French classic. 

Recipe courtesy of Louisiana Cookin' Magazine. 

Serves 12

Ingredients
1/2 cup unsalted butter
1/2 cup milk
1/2 cup water
3 tablespoons Cajun seasoning, divided
1 cup flour
1 teaspoon baking powder
4 eggs, lightly beaten
2 tablespoons extra virgin olive oil
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
1 cup diced smoked andouille
1 teaspoon chopped garlic
8 large Louisiana shrimp, roughly chopped
Vegetable oil, for frying
Crawfish Corn Maque Choux, recipe follows
Ravigote Sauce, recipe follows
Chopped green onion, for garnish

Instructions
In a medium saucepan over low heat, melt butter. Add milk, 1/2 cup water, 1 tablespoon Cajun seasoning and salt and freshly ground black pepper to taste. Bring to a boil. Turn off the heat, and add flour and baking powder to water mixture. Stir thoroughly until mixture forms a ball. Transfer dough to a mixing bowl and let cool.
To dough, add eggs slowly, and gently mix until combined. The dough might look like it will break, but keep mixing until it comes together. Set dough aside.
In a large sauté pan, heat olive oil over medium heat, and cook onion, bell pepper, celery, and remaining 2 tablespoons Cajun seasoning for 2 minutes. Add andouille and garlic, and cook 1 minute. Add shrimp, and sauté until just cooked through, about 5 minutes.
In a Dutch oven or deep fryer, pour oil to a depth of 3 inches, and heat to 350º. Stir shrimp mixture into dough and mix until well combined. Drop dough, 2 tablespoons at a time, into hot oil. Fry until balls of dough float to surface, turning as necessary for even browning. Drain on paper towels, and keep warm until serving.
To serve, spoon Crawfish and Corn Maque Choux onto plates, and top each with one Andouille Shrimp Beignet and spoonful of Ravigote Sauce. Garnish with green onion, if desired.

Crawfish and Corn Maque Choux
Ingredients
2 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 teaspoon minced garlic
3 tablespoons Cajun seasoning, divided
4 cups fresh corn kernels
1/2 cup chicken stock
8 ounces Louisiana crawfish tail meat
2 tablespoons heavy cream

Instructions
In a large saucepan over medium heat, melt butter. Add onion, celery, and bell pepper, and cook about 3 minutes. Add garlic and 1 tablespoon Cajun seasoning, and cook 1 minute. Add corn, and cook until golden, about 5 minutes.
Add chicken stock and cook until almost all liquid is evaporated. Add crawfish tails and remaining 2 tablespoons Cajun seasoning; cook 1 minute more. Add cream and bring to simmer. Cook until sauce has reduced and thickened, about 5 minutes.

Ravigote Sauce 
Ingredients
1/4 cup chopped yellow onion
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons chopped parsley
1 large egg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup vegetable oil

Instructions
Combine onion and next 6 ingredients in the work bowl of a food processor, and blend for 30 seconds. With food processor on, slowly drizzle in the oil. Cover and chill until serving.