These Cajun Hush Puppies take a classic Southern side dish and give it a little extra personality. I start with Smokin and Grillin with AB Hush Puppy Mix, then add Cajun seasoning, onion, jalapeño, cheddar cheese, egg, and chicken broth to create a thick, flavorful batter.
After letting the batter rest, I drop spoonfuls into hot oil and fry them until they're deep golden brown and crispy on the outside. When you break one open, you get that soft, tender cornmeal center with little pockets of melted cheddar and bits of jalapeño and onion throughout.
What I really like about these hush puppies is the contrast. They're crunchy on the outside, fluffy and moist on the inside, cheesy, savory, and just spicy enough to keep you reaching for another one. Serve them alongside fried fish, shrimp, wings, barbecue, or just put a basket of them on the table with your favorite dipping sauce..
Why You'll Love This Recipe
These hush puppies have everything you want from a Southern fried side dish. The outside gets beautifully crispy and golden while the inside stays soft, moist, and fluffy. Cajun seasoning adds savory spice, cheddar brings a little richness, and the jalapeño gives each bite a subtle kick without overpowering everything else.
They're also incredibly versatile. Serve them with fried catfish, shrimp, seafood boils, barbecue, fried chicken, wings, or even as an appetizer with remoulade or Cajun dipping sauce. Best of all, once the batter is mixed and rested, they only take a few minutes to fry.
Variations
Cajun Shrimp Hush Puppies: Add about ½ cup of finely chopped cooked shrimp to the batter.
Extra Cheesy: Increase the cheddar to ½ cup or use a cheddar and Pepper Jack combination.
Spicy Jalapeño: Increase the jalapeño to ¼ cup and leave some seeds in for additional heat.
Cajun Corn: Fold ½ cup of drained corn kernels into the batter.
Green Onion: Add ¼ cup finely sliced green onions for another layer of savory flavor.
Sweet & Spicy: Add 1 tablespoon honey to the batter. The slight sweetness works really well against the Cajun seasoning and jalapeño.
Seafood Hush Puppies: Add finely chopped shrimp, crab meat, or crawfish for a seafood-inspired version.
SOUTHERN CAJUN HUSHPUPPIES
Ingredients
- 2 cups Smokin and Grillin with AB Hush Puppy Mix
- ¾ to 1 cup chicken broth plus more if needed
- 1 large egg
- 1 tablespoon Cajun seasoning
- 2 to 3 tablespoons grated onion
- 1 to 2 tablespoons finely diced jalapeño
- ¼ cup shredded cheddar cheese
- Vegetable canola, or peanut oil, enough for deep frying
Instructions
- Add 2 cups of hush puppy mix to a large mixing bowl. Add the egg and start with about ¾ cup chicken broth. Stir until combined. Add additional chicken broth a tablespoon or two at a time until you have a thick, scoopable batter. You don't want the batter runny.
- Add the Cajun seasoning, grated onion, diced jalapeño, and shredded cheddar cheese. Fold everything together just until evenly distributed. Avoid overmixing because you want the finished hush puppies to remain tender inside.
- Allow the batter to sit for approximately 20 minutes. This gives the mixture time to hydrate and thicken before frying.
- Pour enough cooking oil into a deep fryer, Dutch oven, or heavy-bottomed pot for the hush puppies to float while frying. Heat the oil to 350°F (175°C).
- Carefully drop tablespoon-sized portions of batter into the hot oil. Don't overcrowd the pot. Fry them in batches so the oil temperature doesn't drop too much.
- Fry for approximately 2 to 3 minutes, turning occasionally so they cook evenly. Depending on their size, slightly larger hush puppies may need another minute. They should be deep golden brown and crispy outside.
- Remove the hush puppies using a slotted spoon or spider strainer. Transfer them to a wire rack or paper towel-lined plate to drain excess oil.
- Let them cool for a couple of minutes, then serve while they're still hot and crispy. That first bite should give you a crunchy exterior followed by a soft, cheesy Cajun-seasoned center.
Video
Recipe Tips
Related
Looking for other recipes like this? Try these:
Leave a Reply