Description
Sausage Shrimp Cajun Corndogs are a bold Southern twist on the classic fair favorite. Juicy smoked sausage and tender shrimp are skewered, dipped in a spicy Cajun cornmeal batter, and fried to golden perfectionโperfect for parties, snacks, or game day bites.
Ingredients
Units
Scale
- 8 wooden skewers
- 8 cooked shrimp, peeled and deveined
- 8 pieces of smoked sausage (about 2-inch pieces)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon Cajun seasoning
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons hot sauce (optional)
- Vegetable oil for frying
Instructions
- Soak wooden skewers in water for 15 minutes to prevent burning.
- Thread one shrimp and one sausage piece onto each skewer.
- In a mixing bowl, whisk together cornmeal, flour, sugar, Cajun seasoning, baking powder, and salt.
- In another bowl, mix the buttermilk, egg, and hot sauce (if using).
- Combine wet and dry ingredients to form a thick batter.
- Heat about 2โ3 inches of oil in a deep pot or fryer to 350ยฐF (175ยฐC).
- Dip each skewer into the batter, coating evenly.
- Carefully lower into the hot oil and fry until golden brown, about 3โ4 minutes.
- Remove and drain on paper towels.
- Serve hot with Cajun mayo, remoulade, or your favorite dipping sauce.
Notes
- Pat shrimp dry before skewering to help batter adhere better.
- For extra heat, add cayenne pepper or diced jalapeรฑos to the batter.
- You can prepare the batter up to 1 hour in advance and refrigerate.
- Pairs well with coleslaw or pickles for contrast.
Nutrition
- Serving Size: 1 corndog
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 85mg