Creole seasoning, okra, and shrimp add a delightful Southern taste and texture to these addictive cornbread bites.
1 cup self-rising yellow cornmeal mix
1/2 cup self-rising flour
1 cup medium-size raw shrimp, chopped
1 teaspoon Creole seasoning
1/2 cup frozen diced onion, red and green bell pepper, and celery, thawed*
1/2 cup frozen cut okra, thawed and chopped
1 large egg, lightly beaten
3/4 cup beer
How to Make It
Stir together cornmeal mix and flour in large bowl until combined.
Sprinkle shrimp with Creole seasoning. Add shrimp, onion mixture, and okra to cornmeal mixture. Stir in egg and beer just until moistened. Let stand 5 to 7 minutes.
Pour oil to depth of 4 inches into a Dutch oven; heat to 350°. Drop batter by level tablespoonfuls into hot oil, and fry, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.
Note: Keep fried hush puppies warm in a 225° oven for up to 15 minutes. For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery.
1) The canola oil banned is 1956 was a completely different oil than the canola oil we use today. Canola oil is not toxic. There is no scientific proof for this.2) If you don't like canola, use a different oil, genius.
I am a hush puppy lover from the deep south and these are the best. The okra and shrimp turn these into a food you can nosh all alone but they are wonderful with fried or blackened catfish or even SL's Parmesan catfish. Light and flavorful. Have made many times and will make again
I served this as a side dish with tilapia & green beans, and they were absolutely delicious! My husband LOVED them. He went back for seconds...and thirds! I'll be making them again as appetizers for my next get together.