Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThe crispy crunch and Creole flavor of these hush puppies make them the perfect appetizer or compliment to any seafood dish.
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Ingredients
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2 Cups Corn Meal
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1 Cup All-Purpose Flour
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2 Tablespoons Onions, Minced
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1 Whole Egg
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2 Tablespoons Bacon Drippings
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Dash Milk
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2 Tablespoons Baking Powder
- Clear
Directions
- In a bowl, mix all ingredients with just enough milk to make a thick mixture.
- Wet hands and roll mixture into one-inch balls.
- Deep fry in 375°F oil until golden brown.
- Drain on absorbent paper and serve.
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from our Cajun Country Cookbook
Bacon Honey BBQ Wings
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