Andouille Hush Puppies
Hush puppies are a delicacy all over the south, from Texas to North Carolina. These little balls of fried dough consist of a cornmeal dominant base mixed with grated onion, an egg, and buttermilk. To spice it up, I added diced andouille sausage to the batter. The hush puppies only take a couple of minutes to assemble and a few more to fry. Serve them with remoulade sauce or a spicy creole mustard.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Appetizer
Cuisine: Louisiana
Keyword: appetizer, Louisiana, Pork, USA
Author: Alex Gorgos
- 1/2 cup white cornmeal
- 1/3 cup flour
- 1/2 cup andouille sausage finely diced
- 1 small yellow onion grated
- 1/2 tsp thyme
- 1 large egg beaten
- 1/2 cup buttermilk
- vegetable oil for frying
- creole seasoning
Mix together the cornmeal, flour, andouille, and grated onion.
Stir in the rest of the ingredients.
Heat up 2” of vegetable oil in a small pot over medium high heat. Using a cookie dropper, drop balls of the dough into the oil, making sure to not overcrowd the pot.
Fry in batches, about 5 minutes in total until golden brown.
Season the hush puppies with creole seasoning.