Spicy Cajun Skewers with Spicy Buffalo Dipping Sauce

Me and my bright ideas. I wanted something Cajun inspired, but my first attempts at gumbo on a stick weren't successful. Instead, I've taken the spirit of Louisiana gumbo and reinterpreted that classic stew as a spicy, crisp-fried skewer. Make sure to have plenty of icy beer on hand for these, and-whatever you do-don't forget the hot sauce!

Recipe courtesy of On a Stick! by Matt Armendariz, copyright (c) 2011
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 4
LEVEL: --

ingredients

  • 4 wooden skewers
  • 1 qt vegetable oil
  • CAJUN MARINADE:
    • 1 tsp black pepper
    HUSH PUPPY BATTER:
    • 1/2 tsp black pepper
    • 1 egg
    • 2/3 cup buttermilk
    • 1 scallion, thinly sliced
    SPICY BUFFALO DIPPING SAUCE:
    • 1 cup hot sauce
    • 1/2 cup (1 stick) butter, melted
    • 8 tiger shrimp, peeled and cleaned with tails intact
    • 8 okra pods
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat vegetable oil in a large pot over mediumhigh heat. Soak skewers in water about 30 minutes.

    For the cajun marinade:
    Combine marinade ingredients in a small bowl; set aside.

    For the hush puppy batter:
    Make the hush puppy batter: Whisk cornmeal, flour, sugar, salt, pepper, egg, buttermilk, and scallions in a large bowl; batter should be thick.

    Once oil reaches 350degreesF, carefully drop large (2-ounce) spoonfuls of batter into pot and fry about 5 minutes. (Work in batches.) Drain hush puppies on paper towels and season with additional salt and pepper to taste.

    For the dipping sauce:
    While hush puppies are draining, whisk hot sauce and butter in a small bowl.

    Slide 1 hush puppy onto a skewer, followed by 1 shrimp, 1 okra pod, 1 slice sausage, 1 potato, another piece of shrimp, and another hush puppy; repeat with remaining skewers and ingredients. Brush liberally with Cajun marinade.

    Heat grill or grill pan to medium-high and brush with olive oil. Grill skewers 4 to 5 minutes per side. Serve warm, accompanied by dipping sauce.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.