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For the shrimp/andouille mix
  • 2 tablespoons canola oil plus additional if needed
  • 1/2 cup shrimp, peeled, de-veined and cut into 1/2-inch pieces
  • 1/2 cup andouille or chorizo sausage, peeled and finely chopped
  • 1/2 cup onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/2 cup green pepper, finely diced
  • 1 clove garlic, minced
Salt and pepper to tasteFor the Pâte a Choux batter
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon creole seasoning
  • 1/2 cup water
  • 1/2 cup milk
  • 4 ounces butter, cut into 1/2-inch cubes
6 eggsFor the grain mustard aioli
  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 2 teaspoons grain mustard
  • 1 cup canola oil
  • 2 teaspoons Tabasco sauce
  • 1/2 teaspoon Creole seasoning
  • Salt and pepper


Serves: 4-6


For the shimp/andouille mix, heat a large skillet over medium-high heat with oil. Sauté shrimp just until it turns pink. Add in andouille and toss quickly with shrimp. Remove from pan and let cool on a sheet pan.

In same pan, add additional oil if necessary and sweat onions, celery, green peppers and garlic until onion is translucent, about 4 minutes. Season with salt and pepper, and let cool.

Combine onion mixture with shrimp mixture on sheet pan and set aside. (Mixture may be made at least 24 hours ahead. Mixture will be loose.)

For the pâte a choux batter, combine flour, salt, baking powder and Creole seasoning. Set aside.

In a medium pot, combine water, milk and butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn't stick to your fingers when pinched. Remove from heat and let cool.

Place cooled flour mixture in the bowl of a stand mixer. With mixer on med-low speed, add eggs in one at a time and mix until smooth. Stir in cooled shrimp and andouille mixture.

Heat canola oil in deep pot or deep fryer to 350°F.

While the oil heats, prepare the aioli: In medium-size bowl, combine yolks, lemon juice and mustard. Slowly whisk in oil to create an emulsion. Continue to whisk in oil until mixture is thick and creamy. Stir in Tabasco and Creole seasoning, season with salt and pepper, and reserve.

Using a small scoop (or two spoons), scoop batter into fryer in small batches. (TIP: Dip scoop or spoons in oil first, so that the batter doesn't stick.) Dough should rise to top of oil.

Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot and let drain on balled-up paper towels. Cook remaining beignets.

Serve immediately with grain mustard aioli alongside.