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 Matt Armendariz
Spicy Cajun Skewers with Spicy Buffalo Dipping Sauce
Serves 4
Serves 4


  • 4 wooden skewers
  • 1 qt vegetable oil
Cajun Marinade:
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Cajun seasoning
  • 1 tsp black pepper
Hush Puppy Batter:
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 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
  • 1 andouille sausage, sliced
  • 4 small red potatoes, boiled
  • 2 tbsp extra-virgin olive oil


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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