Cajun Andouille Stuffed Hush Puppies
CAJUN ANDOUILLE STUFFED HUSH PUPPIES WITH TRINITY AND DIPPING SAUCES
Hush puppies are a true appetizer staple in Louisiana. I’m sure elsewhere in the south as well at this point. We usually order them when we travel back home whenever we go out to dinner or lunch, because honestly they look a lot harder to make than they actually are. So everyone usually orders them as restaurants. So why not just make them yourself?
Please use fresh andouille! All you need to do is buy it ground, or cut the thin casing of the link to get the meat from the casing.
Hush puppies are usually just fried corn meal and flour with some seasoning. I wanted to take it up a notch with the trinity and andouille added so that it really has some flavor and texture!
CAJUN ANDOUILLE STUFFED HUSH PUPPIES WITH TRINITY RECIPE
Ingredients
1 ½ cups vegetable oil
1 cup self-rising white cornmeal
1 cup andouille sausage , broken apart
¾ cup self-rising flour
1 cup yellow onion
2 stalks celery, diced
4 garlic cloves, minced
1 bell pepper, diced
1 tablespoon cajun seasoning
1/2 teaspoon black pepper, ground
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2-3 green onions, chopped for topping
1 large eggs
⅓ cup lager beer (I used Great Lakes Mexican lager with lime)
1 cup buttermilk
Instructions
Mix the cornmeal, andouille sausage, onion, bell pepper, celery, all seasoning and garlic, and flour together in a large bowl. Add the beaten egg, beer, and buttermilk and stir until just moistened. Allow to stand for 10 minutes.
in a small-medium sized deep sauce pan, heat vegetable oil to 350°F. Should be about 2-3” high in pan.
Take an ice cream scoop or something similar to scoop in 2-3 balls of the mixture. The oil will go down in temperature a bit because of the mixture’s room temperature.
Let cook about 3-4 minutes on each side if not submerged. I would keep rotating them anyway if submerged a couple of times at least within the 8 minutes.
They will look cooked enough about halfway through, but they aren’t. They need to be very dark brown. These are fried, so they will need to cook longer on the inside.
This recipe makes about 16 hush puppies. Top with green onions and serve with dipping sauces if desired. I used a tartar sauce and a smoked mustard.
