- 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
In a large bowl, combine the cornmeal, flour, baking powder, salt, Essence, and cayenne.
Add the buttermilk, eggs, and 2 tablespoons of the oil to the cornmeal mixture and stir to combine. The batter will be lumpy.
In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.
Place cornstarch in a shallow pan, and dredge andouille in the cornstarch, rolling to coat. Spear the sausage links with the bamboo skewers. Holding the long end of the skewer, dip each sausage into the batter, turning to coat evenly.
Slip the coated corndogs, in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels. Serve hot with Creole mustard for dipping.
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.