Description
Bite into the ultimate comfort food mashup! These Cajun corndogs pack all the flavors of New Orleans into one handheld treat that’ll make you forget regular corndogs ever existed.
Ingredients
Scale
- 1 pound (450g) raw shrimp, peeled, deveined, and chopped into small pieces
- 1 pound (450g) Andouille sausage, casing removed and crumbled
- 2 cups (240g) cornmeal
- 1 cup (120g) all-purpose flour
- 1 tablespoon Cajun seasoning (plus extra for sprinkling)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups (360ml) buttermilk
- 1/4 cup (60ml) honey
- 1 red bell pepper, finely diced
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 12–15 wooden skewers or corndog sticks
- Vegetable oil for frying (approximately 2 quarts/1.9L)
- 1/4 cup (60ml) hot sauce (optional, for serving)
Instructions
- In a large bowl, combine chopped shrimp, crumbled Andouille, diced bell pepper, onion, garlic, 2 teaspoons Cajun seasoning, and parsley. Mix thoroughly and refrigerate for 30 minutes.
- Divide the chilled mixture into 12-15 portions. Form each portion around wooden skewers, leaving about 4 inches exposed. Refrigerate formed corndogs for 15 minutes.
- Whisk together cornmeal, flour, remaining Cajun seasoning, baking powder, and salt. In another bowl, combine eggs, buttermilk, and honey. Pour wet ingredients into dry and stir until just combined.
- Heat oil in a deep pot to 350°F (175°C). Set up a wire rack over a paper towel-lined baking sheet.
- Dip each sausage-shrimp skewer into the batter, coating completely. Carefully lower into hot oil and fry 3-4 at a time until golden brown, about 3-4 minutes, turning occasionally.
- Remove with tongs and place on the wire rack. Sprinkle with additional Cajun seasoning while hot.
- Let cool slightly before serving with your favorite dipping sauces.