Crispy Creole Hush Puppy Mix 
Pepper Sauce 
Crawfish Monica
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Get RecipeA Mardi Gras season, or anytime, treat with a smoky and peppery flavor! These Fire Roasted Corn, Poblano & Crawfish Hush Puppies with White Truffle Yum Yum Sauce by Chef Ryan André are the perfect appetizer or side dish for any party!
Ingredients
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2 Boxes Tony’s Crispy Creole Hush Puppy Mix
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2 Eggs, Beaten
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1 3/4 Cups Milk
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2 Tablespoons Sugar
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12 Ounces Chopped Louisiana Crawfish Tails with Fat
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1 Cup Oven Roasted Corn (2 Ears)
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1/2 Cup Small Diced Poblano
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1 Cup Shredded Cheddar Cheese
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Oil for Frying
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2 Cups Mayonnaise
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1 Tablespoon Garlic Powder
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2 Teaspoons Onion Powder
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2 Tablespoons Ketchup
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1 Tablespoon Tony’s Pepper Sauce
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1 1/2 Tablespoons Browned Butter
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1 Tablespoon White Truffle Oil
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1/4 Cup Water
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1 Tablespoon Smoked Paprika
- Clear
Directions
Making the Hush Puppies:
- Preheat oven to 400°F.
- Rub ears of corn and poblano with a little oil and place on a sheet pan.
- Place sheet pan in oven and cook for 20 minutes or until lightly browned.
- While corn and pepper are cooking, combine Tony’s Hush Puppy Mix, eggs, milk and sugar together in mixing bowl.
- Fold in chopped crawfish tails and cheese until incorporated.
- When the skin on pepper looks blistered, remove from oven and place into a sealed plastic bag to allow to steam.
- Remove ears of corn and place standing up on a cutting board. Holding the top end, run your knife down each side removing kernels from the cob and fold into the hush puppy mix.
- Remove pepper from bag and scrape your knife down the sides of it removing the skin. Slice open and remove the seeds. Dice pepper and add to mix.
- To fry, scoop tablespoon-full dollops of batter into 350°F fryer and fry for approximately 3-4 minutes or until they turn a nice brown color and are cooked through.
- Drain onto a paper towel-lined pan and continue process until all are cooked.
- You can store cooked hush puppies in a warm oven until all are done.
- Cover in White Truffle Yum Yum Sauce and enjoy!
Making the White Truffle Yum Yum Sauce:
- Place 1 1/2 tablespoons butter into a skillet and cook until lightly browned and smells like caramel corn.
- Add cooked butter to mixing bowl along with remaining ingredients (mayonnaise, garlic powder, onion powder, ketchup, Tony’s Pepper Sauce, white truffle oil, water and smoked paprika).
- Mix until incorporated and store in fridge until needed.
NOTES:
- If you can’t find Louisiana Crawfish tails, use the ones you can find, but be sure to rinse them well to make sure they are clean tasting.
- Allow Yum Yum Sauce to sit at least 3-4 hours before using or make this sauce the day before to allow dry ingredients to release their flavors.
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