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: --
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YIELD: Serves 4
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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
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    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.

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