By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 20
90 cal · 22 min
Cajun Andouille Hush Puppies
Recipe GLPRacac12cc30b9a4
Golden-fried cornmeal fritters infused with spicy andouille sausage and Cajun seasonings. These crispy-outside, tender-inside hush puppies are a classic Southern appetizer that pairs perfectly with your favorite dipping sauce.
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Ingredients
Oil for frying
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon Cajun seasoning
¼ teaspoon salt
½ cup diced andouille sausage
1 large egg
⅓ cup beer
⅔ cup buttermilk
Directions
Heat approximately 2 inches of oil in a large skillet or Dutch oven to 365°F. Allow the temperature to stabilize while preparing the batter.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, Cajun seasoning, and salt until well combined.
Fold the diced andouille sausage into the dry mixture, distributing it evenly throughout.
In a separate small bowl, whisk together the egg, beer, and buttermilk. Pour the wet ingredients into the dry mixture and stir gently until just combined; do not overmix, as small lumps in the batter are normal.
Working in batches, use a 1-inch cookie scoop to carefully drop rounded portions of batter into the hot oil. Fry for 2 to 3 minutes, stirring occasionally, until the hush puppies turn golden brown on all sides.
Remove the fried hush puppies from the oil using a slotted metal strainer or tongs and transfer them to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining batter until all hush puppies are cooked. Serve warm, optionally accompanied by your preferred dipping sauce.
Comments
Andouille sausage is stocked at all major Charlotte chains—Harris Teeter and Kroger banner stores carry it routinely in their meat departments, so no special trip needed. The ingredient list is otherwise pantry staples, and at roughly $0.40 to $0.50 per hush puppy, cost is driven by the sausage, which is the only premium item. The 22-minute timer is honest if you pre-brown the andouille and have mise en place ready; deep-frying in batches takes real attention. These are a same-night appetizer or snack—they do not reheat well and are best served warm and crispy, so plan them for when guests are arriving or family is gathered, not for weeknight meal prep.
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