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Jevon Collins, the Performing Arts Program Director at the King Arts Complex joined Kate in the kitchen to share this favorite recipe from his travels to New Orleans as a board member of the National Performance Network

Ingredients:

  • 1 large egg
  • 1 pound chopped cooked crawfish tail meat or shrimp
  • 4 green onions
  • 1-1/2 teaspoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup bread flour
  • Oil for deep-fat frying
  • 3/4 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 teaspoon prepared horseradish, optional
  • 1/4 teaspoon hot pepper sauce

    Instructions:

    In a small bowl, combine the mayonnaise, ketchup, horseradish if desired, and pepper sauce for the Cajun Dipping Sauce. Set aside.

    Chop the green onions.

    Melt the butter

    In a large bowl, beat the egg. Add crawfish, onions, butter, salt and cayenne to the egg. Stir in flour until blended.

    In an electric skillet or deep fryer, heat 1 inch oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides, turning after 3-4 mintues. Drain on paper towels.

    Serve the dipping sauce with the beignets.

    To find out more about the King Arts Complex visit: https://kingartscomplex.com

     

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