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Cajun Corn Pups

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Makes 6 to 8 servings

From the kitchen of, Genêt Hogan, Woodstock, GA,   "These combine all-American flair with the deeply traditional flavors of South Louisiana."


  • 1 (7.5-oz.) package corn muffin mix
  • 1/3 cup cold beer
  • 1 large egg, lightly beaten
  • 1 1/4 teaspoons Creole seasoning
  • 1/4 teaspoon garlic powder
  • 1 (1-lb.) package andouille sausage
  • Vegetable oil
  • Creole mustard

How to Make It

  1. Whisk together corn muffin mix, cold beer, egg, Creole seasoning, and garlic powder in a medium bowl. Cut sausage into 1-inch slices. Dip sausages in batter, coating well. Pour vegetable oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 340°. Fry sausages, in batches, 2 minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with Creole mustard.