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Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Gumbo Hush Puppies with Remoulade
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 18 to 20 hush puppies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 164
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 26 mg
- Sodium
- 192 mg
Crispy on the outside, tender on the inside, these Louisiana-inspired cornmeal hush puppies capture the taste of a classic shrimp gumbo in a two-bite fritter. They're loaded with the essential Cajun "trinity" of bell pepper, celery and onion and studded with smoky bits of andouille sausage and juicy chunks of shrimp. Quickly fry them until golden brown and pair them with a vibrant, punchy New Orleans-style remoulade for dipping. It's a treat that balances rich, savory goodness with a tangy kick.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 18 to 20 hush puppies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 164
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 26 mg
- Sodium
- 192 mg
Ingredients
Gumbo Hush Puppies:
Remoulade:
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Directions
Special equipment:
a deep-fry thermometer- For the gumbo hush puppies: Mix together the cornmeal, flour, sugar, baking soda, baking powder and 1/2 teaspoon salt in a large bowl. Set aside.
- Heat the oil in a large skillet over low heat. Add the andouille and cook until some fat is rendered out and the sausage has browned, about 6 minutes. Remove with a slotted spoon and place in a medium bowl. Set aside to cool.
- Add the onion, celery and bell pepper to the pan with 1/2 teaspoon salt and cook, stirring, over medium-low heat until the onion is translucent, 2 to 3 minutes. Add a splash of water if you notice the pan drying out too much or lots of brown bits sticking to the bottom. Remove from the heat and add the chopped shrimp and the creole seasoning. Toss to combine and allow the residual heat in the pan to cook the shrimp so they turn slightly pink. Transfer to the bowl with the andouille and allow to cool. Make the remoulade while you wait.
- Once the shrimp mixture has cooled, add the buttermilk and egg and stir to combine. Fold the wet ingredients into the large bowl with the dry ingredients until just combined. Let sit 10 minutes for the cornmeal to hydrate.
- Meanwhile, for the remoulade: Combine the mayonnaise, mustard, parsley, scallion, capers, garlic, hot sauce and Worcestershire sauce in a medium bowl. Mix well, then taste and add salt and black pepper as needed. Refrigerate until ready to serve.
- Meanwhile, pour canola oil into a medium Dutch oven or heavy pan to come halfway up the sides. Bring the oil to 325 degrees F. Use a 1 1/2-tablespoon scoop or spoon to portion up the batter and carefully lower it into the oil; work in batches of 6 or 7 hush puppies at a time. Fry the hush puppies until deep golden brown, 6 to 7 minutes. Transfer to a cooling rack set over a sheet tray to drain. Serve immediately with the remoulade, Louisiana-style hot sauce and gumbo filé, if using, on the side.
