No Salt Seasoning 
Crispy Creole Hush Puppy Mix 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThe flavors of Cajun hush puppies and New Mexican spicy green chile come together for this crispy and fluffy side dish. As Kait’s Kitchen says, why do holiday side dishes have to be boring when they can be fun and flavorful instead!
Ingredients
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1/4 Cup Mayonnaise
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1/2 Tablespoon Ketchup
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1/2 Teaspoon Tony’s No Salt Seasoning Blend
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1/2 Tablespoon Lemon Juice
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1/3 Tablespoon Chopped Fresh Parsley
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1/2 Teaspoon Garlic Powder
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1 Box Tony’s Crispy Creole Hush Puppy Mix
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1 Egg
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1/3 Cup Milk
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2-3 Tablespoons Green Chile (Depending on Spice Preference)
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1 Tablespoon Honey
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Vegetable Oil for Frying (About 2 Cups)
- Clear
Directions
Making the Garlic Aioli:
- Mix together ingredients (mayonnaise, ketchup, Tony’s No Salt Seasoning Blend, lemon juice, parsley, and garlic powder) and then keep in the fridge for up to 7 days.
Making the Green Chili Hush Puppies:
- Mix all ingredients together and use a small cookie scoop to create 1-inch balls of hush puppy dough.
- Bring vegetable oil to 350°F. *It is very important to maintain this temperature, so use a thermometer.
- Add hush puppies to the oil and fry for 2 and a half minutes, flipping once.
- Add to paper towel-lined plate and let cool for 5 minutes.
- Dip in Garlic Aioli and enjoy with the family!
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from our Cajun Country Cookbook
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