No Salt Seasoning 
BOLD Creole Seasoning 
30-Minute Chicken Marinade 
Creole Style Butter Marinade 
Tony Chachere’s Smoked Brisket
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Get RecipeCrispy on the outside and packed with bold Louisiana flavor on the inside, these Andouille Onion Stuffed Beignets by @ChefBradleyBayou are a savory twist on a classic New Orleans favorite. Filled with smoky andouille sausage, caramelized onions, and Tony Chachere’s Creole Bold and No Salt Seasoning, this recipe delivers rich, flavor in every bite.
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Ingredients
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For the Beignet:
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1 1/2 cup warm water (110°F)
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2/3 cup sugar
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1 Tablespoon active dry yeast
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2 large eggs at room temperature, lightly beaten
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1 cup room temperature evaporated milk
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2 tsp vanilla extract
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7 cups bread flour or all purpose flour (plus 1/4 cup for rolling)
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3 Tablespoons Tony Chachere’s Bold Creole Seasoning
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5 Tablespoons unsalted butter, melted
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2 Tablespoons Tony Chachere’s Creole Style Butter Marinade
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For Andouille Onion Dip Filling:
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2 medium onions, finely grated or chopped
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2 Tablespoons cooking oil
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3 chicken andouille sausages, grated or finely chopped
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3 Tablespoons Tony Chachere’s 30 Minute Chicken Marinade
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2 Tablespoons Tony Chachere’s No Salt Seasoning
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2 cups mascarpone cheese (or cream cheese), at room temperature
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5 stalks green onion, thinly sliced
- Clear
Directions
Prepping the Beignet Dough:
- Mix warm water and sugar together until dissolved, and then add the yeast and mix well. Allow the mixture to sit in a warm place for 10 minutes, until a foam has formed on top and doubled to tripled in size.
- In a stand mixer, or using a fork to mix well, add eggs, milk, vanilla, Tony’s seasoning, Tony’s Creole Style Butter Marinade, and butter to the flour while constantly mixing. If the mixture is too dry, add 1 tbsp of water at a time until tacky but workable.
- Set the dough in a ball into a large oiled mixing bowl. Lightly oil the top of the ball and cover with plastic. Let rest in a warm place for 30 minutes. Refrigerate for 24 hours to coldproof the dough. THIS IS VERY IMPORTANT, THE DOUGH WILL NOT WORK IF NOT COLD PROOFED. The dough will at least double in size, you can give the top a little pat down if it starts to overflow your bowl.
For the Andouille Onion Dip Filling:
- Cook the sausage in a pan with 1 tbsp of oil, and set aside.
- With the remaining oil, caramelize the onions on medium heat until cooked through and they begin to brown.
- Add sausage back into the pan and stir in Tony’s marinade and seasoning.
- Turn off the heat and add the mascarpone, stir until well combined and add green onions. Mix well and set in the refrigerator to firm up.
Making and Stuffing Beignets:
- Heat frying oil to 350 degrees F.
- While oil is heating, transfer the dip mixture into a piping bag with a tip large enough to extrude all solids in the dip. If you don’t have a piping bag, a large ziplock or plastic freezer bag will work, and you can cut off the corner to the appropriate piping size.
- Flour your cutting board and lightly flour your dough. Roll out the beignet dough in batch sizes you would prefer (I recommend only enough for 4-6 at a time) to ¼ thick or slightly thinner. Cut into 2-inch x 2-inch squares.
- Carefully lower beignets into the frying oil (always test a small one first to make sure the oil is at the correct temperature), and lightly baste the tops of them once they begin to float. Basting the top of them helps them cook evenly and get the puff you need to be able to stuff them. Cook for 1 – 1 ½ minutes on each side until browning occurs, and the beignets are sturdy enough not to collapse once out of oil.
- Place beignets on a plate with paper towels and let cool for one minute. Using a knife or fork, poke a hole in the bottom just large enough to fit the piping tip inside. Pipe the beignets full of stuffing, top with some green onions and a few drops of Tony’s Chicken Marinade and ENJOY!
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