Crawfish Hushpuppies
- 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
- 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.
- 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.
- 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°.
- 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 https://www.louisianacookin.com/crawfish-hushpuppies/
3.5.3226