The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Hush puppies are a staple appetizer where I’m from in Louisiana. We usually order them at restaurants because they look hard to make, but in reality, they’re actually quite simple and can easily be customized to feature your favorite flavorful ingredients.
Hush puppies are traditionally fried corn meal and flour with some seasoning, but I kicked things up a notch by stuffing them with fresh andouille sausage.
If you want to start your meals with a little heat, this is the appetizer for you!
- Cook time:
- Prep time:
- Total time:
- 16 Hush Puppies
- 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 Tbsp. Cajun seasoning
- 1/2 tsp. ground black pepper
- 1/2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- 2-3 green onions, chopped for topping
- 1 Heinen's large cage free egg
- ⅓ cup lager beer (such as Great Lakes Mexican lager with lime)
- 1 cup buttermilk
- Mix together the cornmeal, flour, andouille sausage, onion, bell pepper, celery, garlic and all of the seasonings in a large bowl.
- Add the beaten egg, beer and buttermilk. Stir until just moistened. Allow to stand for 10 minutes.
- In a small-to-medium-size deep saucepan, heat the 2-3 inches of vegetable oil to 350°F.
- Using an ice cream scoop, portion out 2-3 balls. Drop them in the oil and allow to cook for 3-4 minutes per side if not submerged. The total cook time will be about 8 minutes, or when the hush puppies are very dark brown in color. The oil will go down in temperature slightly when the balls are frying.
- Repeat until all of the batter is used and and top with green onions.
- Serve with dipping sauces, such as tartar sauce or smoked mustard, if desired.