After our recent “trip” to New York to make New York style bagels, we decided to switch it up a bit and head on down to the bayou! One of Madison’s favorite Disney movies is “The Princess and the Frog,” which takes place in New Orleans. So it was the perfect accompaniment to our culinary trip to Louisiana! We decided to make that one classic New Orleans dish: Beignets! I’ve never had a beignet, so I really had no idea what they were supposed to taste like, and I’m certain that nothing compares to the fresh beignets served at Café Du Monde – but I have to say, I was pretty pleased with the results!
So, with the soundtrack of Princess and the Frog playing in the background (Check out Dr. John’s “Down in New Orleans” for the perfect accompaniment to your Louisiana culinary adventure!), we sat down to learn a few interesting tidbits about Louisiana. Madison learned that New Orleans was the largest city in the southern states during the Civil War. So, of course, it held great importance to both the confederate and union armies.
Beignets are French pastries that were introduced to Louisiana by French settlers from a Canadian region called Acadia. Traditional beignets are made from choux pastry which does not require yeast as a rising agent. The recipe we chose did include yeast, so they’re not quite the same as beignets at the Café du Monde – but they were quite delicious ad fairly easy to make!
I will also add a recipe for Chicken and Sausage Jambalaya that we made for dinner that night, though I didn’t photograph the process (Madison was a little too distracted by the tasty beignets to dig into the jambalaya recipe!).
- 1 cup milk
- 2 Tablespoons butter
- 1 Tablespoon brown sugar
- 1 Tablespoon granulated sugar
- 3 cups flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 egg
- 1 teaspoon salt
- 1 package yeast
- powdered sugar
- In a small bowl, mix together the flour, nutmeg, cinnamon, and salt.
- Heat milk to scalding. (Steaming but not boiling.)
- Place the butter and sugarsin a large mixing bowl. Pour the scalding milk over the top of the butter and sugar.
- Stir the milk so that the butter melts and the sugar dissolves. ALLOW THE MIXTURE TO COOL TO LUKEWARM. (You don’t want to kill the yeast!)
- Add the yeast and stir it in.
- Add the egg and HALF of the dry ingredients to the bowl and beat well.
- Add the rest of the dry ingredients and mix well.
- Place the dough on a floured counter and knead about 2-3 minutes, or until it is soft and pliable.
- Place your kneaded dough into a large greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
- Place the dough onto a floured counter and flour a rolling pin. Roll the dough out to about 1/4 inch thick.
- Cut the dough into triangles or squares.
- Heat canola oil to 385 degrees.
- Scoop the dough into the oil using a slotted spoon or fry basket.
- Fry for 1-2 minutes and then flip the dough using your slotted spoon or fry basket.
- Fry the second side for 1-2 more minutes. Your beignets should now be goldenbrown on both sides.
- Remove the beignets and place them on a paper towel to cool a bit.
- Once cooled enough to prevent burning your mouth, dump powdered sugar over the top of the beignets and ENJOY!
We found this recipe on bombshellbling.com
Chicken and Sausage Jambalaya
- 2 3/4 lb chicken meat (white and dark), chopped (You could also use shrimp!)
- 1 pound smoked kielbasa, sliced (We used Andouille Sausage)
- 2 tablespoons vegetable oil
- 1 medium sweet yellow onion, chopped
- 1 small green bell pepper, chopped
- 1 large celery stalk, chopped
- 1 large garlic clove, finely chopped
- 1 (14- to 16-oz) can diced tomatoes in juice, drained
- 1 3/4 cups low-sodium chicken broth (14 fl oz)
- 1 1/4 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 2 cups long-grain white rice
- 1/2 cup green onions (white and green parts), chopped
- Cut chicken into 1-inch pieces, then slice kielbasa into 1/4-inch thick disks.
- Heat oil in a heavy stock pot over moderately high heat until hot (but not smoking).
- Add onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook, stirring, 30 seconds.
- Add chicken, sausage, tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in rice and bring to a full rolling boil. Cover pot, then cook over low heat until rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat, covered, 5 minutes.
- Stir in green onions and serve.
This recipe was found on foodista.com
Next Stop: Maine!