Ingredients

• 1 1/2 cups yellow cornmeal
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon Essence, recipe follows
• Pinch cayenne
• 2 cups buttermilk
• 2 large eggs, beaten
• 2 tablespoons vegetable oil, plus more for frying
• 2 pounds andouille or smoked sausage, cut into 3 or 4-ounce links
• 1/4 cup cornstarch
• 8 (8-inch long) thick wooden skewers
• 3/4 cup Creole mustard, for dipping

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.