In a medium bowl combine flour, smoked paprika, salt, onion powder, and garlic powder.
In a large saucepan over medium heat melt butter. Using a wooden spoon stir the flour mixture into the butter until the mixture gets thick and resembles a paste.
Stir in black pepper gravy and roasted corn.
Once everything is combined remove from heat and add the egg while rapidly stirring the mixture until it begins to pull away from the side of the saucepan.
Add crawfish and stir to combine.
In a large pot or Dutch oven heat oil to approximately 325-350 °F over medium-high heat. Oil should be about 2 inches deep.
Working in batches, drop the beignet batter using a 2-tablespoon scoop (about the size of a medium ice cream scoop) into the hot oil. Fry, turning frequently until deep golden brown for about 5-6 minutes then remove and drain on a paper towel.
Serve with a side of mustard remoulade for dipping.