A couple of years ago the winning entry in the Southern Fried Festival was "the Hush Piggy," a traditional southern hush puppy wrapped around pulled, pork barbeque and deep fried. Yum!
When I ran across this recipe today it reminded me of the Hush Piggy and I've made a mental note to try it soon.
- Oil for frying
- 2 Tbl bacon fat
- 1/2 cup andouille sausage, finely chopped
- 1/2 cup crawdad tails, roughly chopped
- 1/2 tsp creole seasoning
- 1 1/4 cup yellow cornmeal
- 1/2 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 eggs, beaten
- 1 tsp Tabasco
- 1/2 cup milk
- 1/4 cup green onions, minced
Preheat oil in a deep, cast-iron skillet, enough to cover the hushpuppies by one inch.
In a small pan, hat bacon fat over medium heat and saute sausage, crawdads and Creole seasoning. Remove from heat and cool.
In mixing bowl mix dry ingredients. In separate bowl, combine wet ingredients and andouille mixture.
Fold the two bowls together. Do not overmix.
Drop by tablespoonsful into the hot oil and fry for 6-7 minutes until golden brown. Drain on paper towels.