“The Gumbo Bros” Beignets & Crawfish Mac and Cheese
February 13th 2018
1 envelope (or 7 grams) dry active yeast
½ Cup sugar
1.5 cups warm water
1/4 cup shortening
1 cup whole milk
½ teaspoon salt
6.5 cups AP flour
- In a mixing bowl add warm water, combine yeast and sugar. Stir vigorously until yeast and sugar dissolve and let sit for 10 minutes to let the yeast activate and bubble.
- In a separate bowl, whisk together the eggs, milk and salt until smooth
- Add the yeast mixture to the egg mixture and whisk together. Add the shortening and then add slowly start adding your flour into the mix until it incorporates evenly.
- Remove the dough from the bowl and knead it over a clean, floured cutting board. Knead the dough until it forms a solid ball and then stop, cover and let it rest for at least 2 hours to proof at room temperature.
- Once the dough has proofed, remove and roll out onto a clean, floured, surface. Roll out the dough to about ¼” thickness and cut to your desired size (we use 2×2”)
- Carefully drop the beignets into a cast iron skillet or deep fryer set to 350 F, flip the donuts occasionally to cook both sides until golden brown
- Remove from the oil to drain for a few moments, plate and liberally sprinkle with powdered sugar
Crawfish Mac & Cheese
4 cups macaroni
3 tea spoons powdered crab boil
¼ cup butter
¼ cup AP Flour
4 cups milk
4 cups cheddar
1 cup parmesan
1 lb cooked Louisiana crawfish tails
1 teaspoon salt
1 teaspoon hot sauce
- Bring a small pot of water to a boil and sprinkle in the crab boil powder, drop in macaroni and cook until al dente and then drain (Do not overcook pasta)
- In another small pot, melt the butter over medium heat and slowly stir in the flour to make a roux. Stir continuously for two minutes to make a light roux and cook out the raw flour taste.
- Slowly add milk and bring up to a simmer. Stir in the cheeses until they melt into the sauce and cut the heat
- Combine pasta, cheese sauces, crawfish, salt and hot sauce. Mix thoroughly and pour in to a greased baking pan.
- Cover with aluminum foil and bake at 350 for 30 minutes until the mac & cheese sets to your desired texture