Original Creole Seasoning 
Crispy Creole Hush Puppy Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThese Sausage Jalapeño Cheddar Hush Puppies with Cranberry Chutney from @MyDiaryOfUs pack bold Creole flavor into every bite. Savory, cheesy, and perfectly spicy, they make an irresistible holiday side dish.
Ingredients
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For The Hush Puppies:
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1 Box Tony Chachere’s Crispy Creole Hush Puppy Mix
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1 egg
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1/2 cup milk
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1/2 lb spicy sausage
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1 cup shredded cheddar cheese
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2 diced jalapeños
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1 tsp Tony Chachere’s Original Creole Seasoning
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For The Chutney:
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1 12oz bag of cranberries
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1 cup grated apple
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3/4 cup brown sugar
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1/2 cup apple cider vinegar
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1/2 cup water
- Clear
Directions
- Make cranberry chutney by combining cranberries, apples, brown sugar, apple cider vinegar, and water in a saucepan and then simmer for 15-20 minutes until the desired consistency. Set aside or refrigerate.
- Heat a skillet over medium heat and brown the sausage, and then drain it on a paper-towel-lined plate.
- Mix together Tony Chachere’s Crispy Creole Hush Puppy Mix, 1 egg, and milk, then stir to combine.
- Fold in browned sausage, shredded cheese, and diced jalapeños until just combined.
- Heat oil to 350 degrees (or until a wooden spoon can be inserted and forms bubbles around it in the oil) and then drop teaspoons of the mix into the hot oil a few at a time until browned (about 3-4 minutes).
- Remove onto a paper-towel-lined plate and repeat until batter is gone, then sprinkle with Tony Chachere’s Creole Seasoning.
- Serve hush puppies with plenty of cranberry chutney and enjoy.
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