Creole Savory Beignets with Tasso Gravy

Creole Savory Beignets with Tasso Gravy ingredients

• 2.25 tsp active dry yeast
• 0.75 cup warm water (105-115°F)
• 1 tsp granulated sugar
• 2.5 cups all-purpose flour
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp smoked paprika
• 1 whole large egg
• 0.5 cup evaporated milk
• 4 cups vegetable oil
• 4 oz tasso ham
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 0.5 medium yellow onion
• 1 stalk celery stalk
• 0.5 medium green bell pepper
• 2 cups chicken broth
• 0.5 cup heavy cream
• 1 tsp Creole seasoning
• 0.5 tsp hot sauce
• 2 tbsp fresh parsley

How to make Creole Savory Beignets with Tasso Gravy

1. **Prepare the Savory Beignet Dough:** In a large bowl, dissolve 2.25 teaspoons active dry yeast and 1 teaspoon granulated sugar in 3/4 cup warm water. Let it sit for 5 minutes until foamy, indicating the yeast is active.
2. In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon smoked paprika.
3. Add 1 large egg and 1/2 cup evaporated milk to the yeast mixture, stirring until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
5. **Make the Tasso Gravy:** While the dough rises, heat a medium skillet over medium-high heat. Add 4 ounces diced tasso ham and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Remove the tasso with a slotted spoon and set aside, leaving the rendered fat in the pan.
6. Reduce heat to medium, add 3 tablespoons unsalted butter to the skillet. Once melted, sprinkle in 3 tablespoons all-purpose flour, whisking constantly for 2-3 minutes to form a light roux, the color of peanut butter.
7. Add 1/2 diced yellow onion, 1 diced celery stalk, and 1/2 diced green bell pepper to the roux. Cook, stirring often, for 5-7 minutes until the vegetables have softened.
8. Gradually whisk in 2 cups chicken broth and 1/2 cup heavy cream, ensuring no lumps remain. Bring the gravy to a simmer, then reduce heat to low and cook for 5-10 minutes, stirring occasionally, until thickened to your desired consistency. Stir in 1 teaspoon Creole seasoning, 1/2 teaspoon hot sauce, and the cooked tasso ham. Taste and adjust seasoning as needed.
9. **Fry the Beignets:** Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares.
10. Heat 4 cups vegetable oil in a large Dutch oven or deep fryer to 350-360°F (175-182°C). Fry the beignets in batches, without overcrowding the pot, for 1-2 minutes per side, until puffed and golden brown. Flip once with tongs to ensure even cooking.
11. Carefully remove the fried beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
12. Serve the hot savory beignets immediately with generous amounts of the warm Tasso Gravy, garnished with 2 tablespoons fresh chopped parsley.

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