Andouille corndogs with hot and spicy hush puppies

It was brown food night last night, and boy was it good! Sometimes you just have to be bad!

We made some andouille corndogs and hot and spicy hush puppies that were just out of this world. And even better, they were super easy to make!



Printable Recipe

Andouille Corndogs

• 1 1/2 cups yellow cornmeal
• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 t Creole seasoning
• Pinch of cayenne
• 2 cups buttermilk
• 2 large eggs, beaten
• 2 T vegetable oil, plus more for frying
• 8 andouille (or smoked) sausages
• 1/4 cup cornstarch
• 8 thick wooden skewers
• 3/4 cup Creole mustard, for dipping

1. In a large bowl combine the cornmeal, flour, baking powder, salt, Creole seasoning and cayenne.

2. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. The batter will be lumpy.

3. In a large pot, add enough oil for deep frying and heat to 360 degrees.

4. Place cornstarch in a shallow pan and dredge andouille, rolling to coat. Spear the links with the skewers lengthwise and dip into batter, rolling to coat evenly.

5. Slip in the coated corndogs into the heated oil slowly. Allow to cook 3-5 minutes, turning often. Drain on paper towels.

6. Serve hot with Creole mustard for dipping.

Hot and Spicy Hush Puppies

• 1 cup yellow cornmeal
• 3/4 cup self-rising flour
• 1 t salt
• 1/2 t sugar
• 1/2 t cayenne
• 1/2 small sweet onion, finely chopped
• 1/2 jalapeño, finely chopped
• 4 green onions, sliced thin
• 1 large egg, beaten
• 1/4 cup grated cheddar
• 1 cup buttermilk

1. Preheat deep fryer or oil to 375 degrees.

2. Mix all ingredients together in a large bowl to form a thick batter.

3. Dip a tablespoon into water and then into the batter. Scoop up the batter and slowly drop into the hot oil. Work in batches, with just a few hush puppies cooking at a time (make sure they do not touch). Cook for 3-4 minutes until golden brown, turning often.

4. Remove cooked hush puppies and let drain on a paper towel-lined plate.