We cook some different dishes down here in south Louisiana. Boudin, jambalaya, gumbo – all distinctly Louisiana cuisine. One Louisiana culinary creation we serve at the Coffee House in The Cajun Village is a “Beignet Bourée”. This dish is essentially a combination of two Louisiana favorites: beignets and just about any Louisiana entree you can think of. At the Coffee House, we like to serve Beignet Bourée with Shrimp Etouffee. Below are recipes for the beignets as well as the etouffee. All you have to do is stuff/top the beignet with rice and etouffee, and your Beignet Bourée is ready to serve!
The secret is in the rolling process. The recipe is about as simple as they come – flour and water to make the dough, oil for frying, etc. The only real trick to making a tasty beignet is in the rolling process; the dough can’t be too thick or it won’t puff up like an inflated pastry. Likewise, it can’t be too thin or it won’t rise enough, and you’re left with something that resembles a potato chip. All you have to do is roll it just right, cook it just long enough, and that’s it! You have a delicious beignet.
Makes 4 ea. 1 pint servings
2 lb. Peeled 26/30 shrimp
1/4 cup Butter
2 oz. Bell pepper (chopped)
1 oz. Celery (chopped)
6 oz. Onions (chopped)
2 oz. Green onions (chopped)
3 cups Water
1/2 oz. Cajun Seasoning
1/8 oz. Granulated garlic
1/2 tsp Black Pepper
1/3 cup Flour (mixed with 1 cup of the water)
~ Sauté shrimp in butter for 10 minutes
~ Add celery, onions and bell pepper; simmer 5 minutes
~ Add water and seasonings; simmer 10 minutes
~ Add ﬂour and water mix; simmer until thickened
~ Taste for proper seasoning
To cook long-grained white rice:
Put 1 cup of rice and 1½ cups of water in a small (one-quart) saucepan with a tight-fitting lid.
Bring the water to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don’t peek under the lid. (For novice rice cooks, a glass lid is a big help.)
Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.
When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid–the steam will escape).
Remove the lid and fluff the rice with a fork to separate the grains.
When rice and etouffee are finished, slice open beignets and stuff them with rice, then top with a generous serving of shrimp etouffee. Top with fresh chopped green onions