The biggest party in the world gets underway, connecting all cultures through celebration and flavorful feasts. Best known for its Carnival, music, parades, and excitement, Mardi Gras is also a time when family and friends come together to share amazing food. From king cake to fried catfish and jambalaya to étouffée, the traditions of Mardi Gras tempt every taste bud.
Mardi Gras is also a special time of year for Tony Chachere’s. It’s a chance for everyone to indulge in their favorites while finding new ways of creating amazing flavors, like those found in Louisiana Chef Ryan André’s Fire Roasted Corn, Poblano & Crawfish Hush Puppies with White Truffle Sauce. You can’t go wrong with hush puppy party poppers!
- 1½ tablespoons butter
- 2 cups mayonnaise
- ¼ cup water
- 2 tablespoons ketchup
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon Tony’s Pepper Sauce
- 1 tablespoon white truffle oil
- 1 teaspoon onion powder
- 2 ears corn
- 1 poblano pepper
- Oil, for rubbing and frying
- 2 boxes Tony’s Crispy Creole Hush Puppy Mix
- 1¾ cups milk
- 2 large eggs, beaten
- 2 tablespoons sugar
- 12 ounces chopped Louisiana crawfish tails with fat
- 1 cup shredded Cheddar cheese
- In a small skillet, melt butter over medium heat; cook until lightly browned and smells like caramel corn.
- In a medium bowl, stir together browned butter, mayonnaise, ¼ cup water, ketchup, garlic powder, paprika, Tony’s Pepper Sauce, white truffle oil, and onion powder until combined. Refrigerate for at least 3 hours or up to overnight.
- Preheat oven to 400°.
- Rub ears of corn and poblano with oil, and place on a baking sheet.
- Bake until lightly browned, about 20 minutes. Place poblano in a resealable plastic bag. Reduce oven temperature to 200°.
- Meanwhile, in a large bowl, stir together Tony’s Hush Puppy Mix, milk, eggs, and sugar. Fold in crawfish and cheese until combined.
- 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°.
- Stand ears of corn, one at a time, on a cutting board. Holding top end, run your knife down each side, removing kernels from cob. Fold into hush puppy mixture.
- Remove poblano from bag, and scrape your knife down sides, removing skin. Seed and dice poblano; stir into hush puppy mixture.
- Working in batches, scoop hush puppy mixture by tablespoonfuls, and place in hot oil. Fry until golden brown color and cooked through, 3 to 4 minutes. Remove using a slotted spoon, and let drain on a paper towel-lined baking sheet. Transfer drained hush puppies to a baking sheet, and keep warm in oven. Cover hush puppies in sauce, and enjoy!
Tony Chachere’s® Famous Creole Cuisine is celebrating its 50th anniversary! Founded in 1972 by Tony Chachere, Tony Chachere’s® continues to be family-owned and -operated and is located in Opelousas, Louisiana. Employing more than 75 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, and sauces for both pantry and table.
