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These jalapeno cheese hush puppies with andouille sausage are sure to be a crowd pleaser!
This post contains affiliate links.
As a kid, I remember hush puppies. I didn’t know what they were, only that they were so good. And I always dipped them in ketchup, because, well, who doesn’t like ketchup? Especially as a child.
Fast forward to today, and I still LOVE hush puppies. But they don’t seem to be as readily available as they were when I was a child. San Diego does not have the market cornered on Southern style fried foods. Don’t get me wrong, you can find them (thank you Bud and Rob’s Louisiana bistro), but you have to try a little harder.
So I make them. But not too often because frying sucks. It’s not really that it sucks, it’s that it makes my whole place smell like grease. And I hate the smell of stale grease.
So when I fry, I try to think of all the things I need to fry so I can do it in the same week. Like these Cajun style chicken wings. I fried some of those the same night I did these hush puppies.
Now, if you have access to the outside (I live in a condo with a tiny little balcony), you can take your fryer right outside and all your worries should be gone.
Someday I will have a house.
And I will fry and grill and smoke. Someday guys.
For now, we stink up the condo.
But it’s worth it because these hush puppies are SO DAMN GOOD.
With a touch of lightly caramelized Andouille sausage bits, diced up jalapeno and extra sharp shredded cheddar cheese, how can you not like these?
And the buttermilk.
Oh that buttermilk. While the taste of buttermilk on it’s own is gross (I hate it), in cooking it seems to make the hush puppies extra moist.
So don’t forget the buttermilk.
You can buy your ingredients through the Amazon links below, but note I do get a small commission if you do so. But guys, the money all goes to making this site an awesome experience for you!
When you fry these bad boys, flip them half way through so they get golden on both sides. And be careful not to burn them. They should be a light golden brown. If they get too dark, you’ve gone too far.
Once you have your delicious jalapeno cheese hush puppies all fried up, serve them with this deliciously spicy remoulade sauce. Or ketchup. I do love that ketchup. The boyfriend likes ranch dressing.
Or really, you can just eat them plain.
Cajun food month is in full swing guys! Check out these other great recipes:
Jalapeno Hush Puppies Recipe
- Combine all the ingredients in a bowl and mix to combine, being careful not to over mix. It's ok if it's a little lumpy.
- Heat about 2-3 cups of oil to 350F in a dutch oven.
- Using a medium sized cookie scoop, drop scoops of the batter in the hot oil, being careful not to overcrowd the pan.
- Fry for about 2-3 minutes then flip over and fry another 2-3 minutes. They should be golden brown on all sides.
- Using a slotted spoon, remove the hushpuppies from the oil and drain them on paper towels.
- Don't overcrowd the pan or the temperature of the oil may drop too much. This can cause hush puppies to become soggy.
- If making more than 2-3 batches, keep the cooked ones warm in a 200F oven.
- Add an additional jalapeno (or other pepper) for more heat.
- Add in some crumbled bacon for a meaty flavor.