For this months Cooking with Cathy segment, Cathy Speronis showed us a couple of New Orleans style Super Bowl recipes.

Cathy made Cajun Sausage Dip and Cinnamon Beignets.

Cajun Sausage Dip

3 Andouille Sausage links (about 11 oz. - W.A. Beans) casings removed and finely diced
1 Tbsp. olive oil
1/2 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
1/2 tsp. dried thyme
1/2 tsp. sweet paprika
1/4 tsp. dry mustard
1/8 tsp. ground cayenne
Pinch white pepper
Pinch of Kosher salt
1 - 14 1/2 oz. can petite diced tomatoes
1 (8 oz.) package of cream cheese, softened

Heat olive oil in a 12" skillet over medium-high heat. Add sausage and brown well. Remove with a slotted spoon and set aside.

Reduce heat to low. Add Cajun Trinity - the diced onion, bell pepper and celery - to the remaining fat in the pan and saute, stirring often until softened, about 8 minutes.

Add the spices and salt to the pan and cook for about 30 seconds until fragrant.

Return sausage to pan along with the can of diced tomatoes and their juices.
Add the package of cream cheese to the skillet. Stir until the cream cheese is fully incorporated and continue cooking until heated through.
Turn into a serving bowl. Serve with corn chips.

Dip can be made ahead of time, stored in an oven-proof bowl and reheated covered at 350° for 10 - 15 minutes.

Recipe Courtesy: Cathy Speronis

Cinnamon Beignets

1 1/2 cups lukewarm water (110°F)
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 cup evaporated milk
7 cups all-purpose flour
1 Tbsp. ground cinnamon
1 1/4 teaspoons salt
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar

Mix water, sugar, and 1 Tbsp. of the yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs and evaporated milk together. Add egg mixture to the yeast mixture and combine.

In a separate bowl, combine the flour, remaining sugar, cinnamon and salt. Add about half of the flour to the yeast mixture and whisk to combine. Add the shortening and whisk until incorporated. Switch to a spatula and add the remaining flour working until the dough comes together.

Remove the dough from the bowl. Dough will be tacky, this is what you want. Place onto a lightly floured surface and knead until smooth about 2 minutes.

Lightly oil a large bowl. Put the dough into the bowl and cover tightly with plastic wrap. Let rise in a warm place for at least 2 hours. (The top of the refrigerator is a great place.)

Preheat oil in a deep-fryer to 375°F.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, carefully bathing the beignets with hot oil. When they turn golden flip them and fry the second side.

After beignets are fried, drain them for a few seconds on paper towels lined paper bags. Dust with confectioner's sugar and serve immediately.

Recipe Courtesy: Cathy Speronis

Print this Story