Boudin Beignets Recipe

Prepare the boudin filling

Remove boudin from casings and crumble into a medium bowl. If the boudin is cold or refrigerated, warm slightly in a skillet over medium heat just until softened (2–3 minutes) so it breaks up easily. Let cool to lukewarm.

In a large mixing bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and sugar until evenly combined.

In a separate bowl, whisk the eggs and milk until smooth. Stir in the melted butter.

Fold the wet mixture into the dry ingredients until just combined; do not overmix. The batter should be thick but spoonable—like a thick pancake batter. If too thick, add up to 2 tablespoons milk.

Fold the crumbled boudin, reserved finely sliced scallion whites (about half of the scallions), chopped parsley, Cajun seasoning, and black pepper into the batter until evenly distributed. Taste a tiny amount (optional) and adjust seasoning: add up to 0.5 tsp additional Cajun seasoning or salt if needed.

Cover and refrigerate the batter for 15–20 minutes to let the flours hydrate; this makes handling easier and improves texture.

In a small bowl, whisk together mayonnaise, mustard, horseradish, hot sauce, lemon juice, Worcestershire sauce, sweet pickle relish, paprika, cayenne, minced scallion greens, salt, and pepper until smooth.

Taste and adjust: add more lemon for brightness, hot sauce for heat, or relish for sweetness. Chill in the refrigerator while you fry the beignets so flavors meld.

Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a 1-inch cube of bread browns in about 60 seconds. Use at least 2–3 inches of oil depth so beignets can float.

Place 1/4 cup flour for dusting on a small plate. Lightly dust a small ice cream scoop or two spoons in the flour to prevent sticking. Remove batter from refrigerator and give a gentle stir to reincorporate.

Using a 1.5 tablespoon to 2 tablespoon portion (or a small cookie scoop), dip the floured scoop into batter and drop batter into the hot oil, spacing 1–2 inches apart. Alternatively, use two spoons to drop rounded spoonfuls. Fry in batches to avoid overcrowding.

Fry the beignets, turning as needed, until golden brown and crisp on all sides, about 2.5–3.5 minutes per batch. Internal temperature should be hot and filling steamy. Adjust heat to maintain oil between 335–360°F.

Using a slotted spoon, transfer beignets to a paper towel–lined sheet pan to drain briefly. Keep warm in a low oven (200°F / 95°C) while finishing remaining batter.

When all beignets are fried, plate them in groups of 4–6. Spoon or pipe remoulade in a small ramekin alongside. Garnish with additional thinly sliced scallion greens and optional lemon wedge. Serve immediately so beignets remain crisp.

Note on make-ahead: Remoulade can be made up to 2 days ahead. Batter is best used same day but can be refrigerated for up to 24 hours—give a gentle stir before frying.