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

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.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com