Laissez les bons temps rouler!
Let the good times roll. In this latest Roaming with Rosey recipe, we take a road trip down to New Orleans to celebrate Mardi Gras. Also known as “Fat Tuesday,” it is the perfect excuse to over-indulge in great food, friends, and celebrations!
Grab your beads and your favorite pan and get in the NOLA spirit with this Louisiana-style deep-fried recipe from Chef Chad Rosenthal: Cajun Crawfish Hushpuppies with Remoulade dipping sauce.
Ingredients
- 2 tbsp. butter
- 1 1/4 cups mayonnaise
- 1/4 cup mustard (Creole mustard if possible)
- 2 tsp. Cajun or Creole seasoning, divided
- 2 tsp. prepared horseradish
- 1 tsp. sweet or dill pickle juice
- 1 tsp. hot sauce of your liking
- 1 large clove garlic, minced and smashed
- Canola Oil, for frying
- 2 boxes 10oz hushpuppy mix (any brand will work)
- 1 3/4 cups milk
- 2 large eggs, beaten
- 2 tbsp. sugar
- 12 oz. chopped Louisiana crawfish tail meat
- 1 cup shredded cheddar cheese
Instructions
- In a small skillet, melt butter over medium heat; cook until lightly browned but watch to not burn.
- Mix mayo and the next 6 ingredients together in a medium bowl. Start with 1 teaspoon of the Cajun or Creole seasoning and add as much of the remaining teaspoon to taste. Refrigerate to allow flavors to develop.
- In a large bowl, stir together hushpuppy mix, milk, eggs, browned butter and sugar. Fold in crawfish and cheese until combined.
- In a pan or large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer reaches 350°.
- Working in batches, scoop hushpuppy mixture by tablespoonfuls, and place in hot oil. Fry until golden brown and cooked-through, 3 to 4 minutes. Remove using a slotted spoon and let drain on a paper towel-lined baking sheet. Hit with flaky sea salt, transfer drained hushpuppies to a baking sheet, and keep warm in the oven. Dip hushpuppies in sauce and enjoy!