Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crawfish and Andouille Hushpuppies

A Deep South staple with the addition of two Louisiana staples. Best served with seafood remoulade sauce, but comeback sauce or creole tomato dipping sauce are good, too. Better still, serve all three.

Ingredients

1 Tbsp + 1 tsp bacon fat

1 /3 cup andouille sausage, finely chopped

1 /2  cup crawfish tails, rough chopped

1 /2 tsp creole seasoning

1 1 /4  cups yellow cornmeal

1 /2 cup flour

1 tsp baking powder

1 /2  tsp salt

1 tsp hot sauce

1 /4 cup minced green onion

2 eggs, beaten

1 /2 cup milk

Oil for frying

Instructions

Preheat oil to 325 degrees

In a small sauté pan, heat oil over medium heat.

Sauté andouille for three to four minutes. Add crawfish and Creole seasoning. Cook one to two minutes more, remove from heat to cool.

In a mixing bowl, combine corn flour, flour, salt and baking powder. Blend well. In a separate bowl, combine the egg, hot sauce, milk, onion and cooled andouille mixture.

Fold the dry ingredients into the milk mixture and mix until just combined. Do not over mix.

Drop the mixture by the tablespoonful into hot oil and fry six to seven minutes until golden brown. Drain on a paper towel and serve with comeback sauce for dipping.

Yield: 25-30

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more