Beignet and Andouille Gravy

This is a New Orleans breakfast from the last time I visited years ago. Since it’s almost “Fat Tuesday,” beignets and andouille are in order. I love taking a sweet dish (beignet) and combining it with a savory element. The andouille sausage was spicy, the beignet adds sweetness which is part New Orleans spice and love of sauces. I hope you like it.

1 1/4 cup flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon butter
3 large eggs, separated
1 teaspoon vanilla
Cooking spray
Powdered sugar
1 tablespoon oil
2 links andouille sausage
1/4 cup diced green pepper
1/4 cup onion diced
1 tablespoons flour
1/2 cup milk
1 cup chicken stock
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning

In bowl 1 mix flour, salt, baking powder, and baking soda and mix.

In bowl 2 mix sugar and egg yolks until a pale yellow color.

In bowl 3 beat egg whites and until peaks begin to form.

Add egg yolks and sugar to flour bowl and mix for 3 minutes.

Add vanilla to bowl and mix for 1 minute.

Fold in egg whites until dough is formed and let rest for 20 minutes.

Preheat air fryer for 4 minutes at 340 degrees.

Add parchment to air fryer.

Add batter to air fryer with 1 1/2 inch cookie scoop. Spray beignets with cooking spray.

Cook at 340 for 7 minutes; turn and cook for 4 minutes. Remove to a tea towel-lined basket to keep warm.

In a skillet add cooking oil, onion, and green pepper. Sauté for 6 minutes.

Add andouille and brown on both sides.

Add flour, green pepper, and onions; cook until light brown.

Add milk and cook for 2 minutes, stirring.

Add chicken stock. Stir until it thickens.

Add pepper and creole seasoning. Cook until gravy consistency.

Coat beignets in powdered sugar.

Add 5 to plate and cover with andouille gravy.

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