Crawfish Beignets with Spicy Rémoulade

I’m still in a Cajun state of mind guys! Cannot get enough of those delicious flavors!

Crawfish Beignets with Spicy Remoulade

This is definitely a recipe that will wow whoever is sitting at your table! Yes, it’s a LOT of ingredients, but A LOT of great flavor! Don’t be intimidated, it will be delicious! For vegetarian Cajun beignets, simply eliminate the crawfish and increase the amount of red peppers and scallions by approximately 1 cup (this measurement includes both vegetables). 


For the Beignets:

  • 10 ounces crawfish, coarsely chopped
  • 1 cup unbleached all-purpose gluten free flour
  • 1 teaspoon baking powder
  • 2 tablespoons paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (1/2 teaspoon if you want more heat!)
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon garlic, finely diced
  • 3 scallions, finely diced
  • 1 red pepper, finely diced
  • 2 tablespoons olive oil
  • 4 dashes Tobasco
  • Vegetable, Canola or Peanut Oil for frying
  • Lemon wedges for serving

For the Rémoulade:

  • 1 cup mayonnaise
  • 2 tablespoons cornichons, finely diced
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons capers, finely diced
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon minced shallots
  • 2 teaspoons sherry vinegar
  • 1 teaspoon paprika
  • 2 dashes Tabasco
  • Juice of half a lemon
  • Salt and pepper
  1. First, make the rémoulade. In a medium bowl, combine the mayonnaise, cornichons, parsley, capers, tarragon, shallots, vinegar, paprika, Tabasco, lemon juice and lemon zest.
  2. Stir to combine; season with salt and pepper.
  3. Cover and set aside.
  4. Next, make the beignets. Heat two tablespoons of olive oil in a skillet over medium heat.
  5. Add the diced red pepper and cook until soft, approximately 8-10 minutes.
  6. Add the garlic and cook for an additional two minutes.
  7. In a large bowl, whisk the gluten free flour, salt, baking powder, paprika, oregano and cayenne pepper.
  8. Add the water, scallions, crawfish, red pepper and garlic, stirring well to combine.
  9. Cover with a damp towel and set aside for 15 minutes.
  10. In an electric skillet or a heavy pot, heat 2-3 inches of oil until it reaches 350ºF. Drop the crawfish batter by small spoonfuls into the oil and fry until golden brown, approximately 5 minutes. With a slotted spoon, transfer beignets to a paper towel-lined plate.
  11. Serve the beignets warm with lemon wedges and rémoulade for dipping.

Spicy crawfish. Now that is southern, down home goodness!


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.


Football Cupcakes

These are perfect for your hungry Super Bowl crowd!

Football Cupcakes

These game day cakes are made up of a simple chocolate cupcake with chocolate frosting and gingerbread cookie footballs on top! 

Simple Chocolate Cupcakes


  • 2 cups all-purpose gluten free flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsweetened cocoa
  • 1 cup vegetable oil
  • 1 1/2 cups hot water
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 350. Mix everything together in a large bowl on medium-high speed until you get a thin batter.
  2. Line cupcake tin with 24 paper liners. Pour the batter into each liner, filling it 3/4 full.
  3. Bake at 350 for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
  4. Cool cupcakes on a wire rack before frosting.

Chocolate Frosting 


  • 1/2 cup softened vegan butter
  • 6 tablespoons unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 4-6 tablespoons coconut or almond milk
  1. Mix softened butter and cocoa powder together until it has becomes a thick brown paste.
  2. Add the powdered sugar, vanilla, and milk to the butter mixture and beat until all ingredients are incorporated and smooth.
  3. Add more milk if the frosting is too thick. The frosting should be creamy enough so that it can be piped out easily onto the cupcakes.
  4. Pipe about 3 tablespoons worth of frosting onto each cupcake. Set aside.

Gingerbread Football Cookies


  • 1/2 cup softened vegan butter
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg yolk
  • 2 cups sifted all-purpose gluten free flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon ground nutmeg
  1. In a large bowl, cream together the vegan butter and sugar until smooth. Stir in molasses and egg yolk. Combine the gf flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover and chill for at least one hour.
  2. Preheat the oven to 350 degrees. On a lightly floured surface, roll the dough out to a 1/4″ thickness. Cut into 1-2 inch football shapes. (All you need is 24 football shaped cookies, you can use the rest of the dough for whatever you’d like- or freeze the dough and reuse for a later date).Place the cookies 2 inches apart on ungreased cookie sheets.
  3. Bake for 8-10 minutes at 350, until firm. Remove from cookie sheets and cool on wire racks.
  4. Use your favorite royal icing recipe and pipe laces across your gingerbread football cookies.
  5. Color some shredded coconut with green food coloring for “grass”. Top each Football Themed Cupcake with some “grass” and a Gingerbread Football Cookie.
  6. Present them at half-time and TOUCHDOWN YOU!