Serves 20
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.
