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

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com