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

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com