Crawfish Hushpuppies
Makes about 24
  • 6 slices bacon, chopped
  • ¼ cup minced onion
  • ¼ cup minced celery
  • 1 jalapeño, seeded and minced
  • 8 ounces cooked crawfish tails, chopped
  • 1 cup fresh corn kernels
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Creole seasoning
  • ½ teaspoon baking soda
  • 1¼ cups whole buttermilk
  • 1 large egg
  • Vegetable oil, for frying
  • Creole Rémoulade (recipe follows)
  • Garnish: chopped fresh parsley
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Add onion, celery, and jalapeño to skillet; cook until just tender, about 5 minutes. Spoon into a large bowl. Stir in bacon, crawfish, and corn.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, Creole seasoning, and baking soda. Add buttermilk and egg, whisking until mixture is smooth. Stir in crawfish mixture.
  3. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Fry until golden brown, 3 to 4 minutes per side. Let drain on a wire rack set over paper towels. Serve hot with Creole Rémoulade. Garnish with parsley, if desired.
Recipe by Louisiana Cookin at