Shrimp and Crawfish Corn Dogs

Side Dish

Recipe courtesy of The Flavor of L'Auberge cookbook

Serves 6


Shrimp and Crawfish Corn Dogs

  • 8 ounces medium shrimp, peeled and deveined
  • ​1/2 teaspoon kosher salt
  • 2 tablespoons heavy cream
  • 1 egg
  • ​2 dashes Worcestershire sauce
  • ​1/2 teaspoon hot pepper sauce
  • 3/4 teaspoon Cajun seasoning
  • 4 cups crawfish tails
  • 1/2 cup frozen corn, thawed
  • 1/2 cup green onions, thinly sliced
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup lager beer
  • peanut for frying

Spicy Mustard

  • 1/4 cup whole grain Dijon mustard
  • 1 cup mayonnaise
  • 3 tablespoons finely chopped fresh chives
  • 2 dashes of Worcestershie sauce
  • 2 dashes of hot pepper sauce
  • 2 teaspoons dry mustard
  • Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

corn dogs 

Click image to enlarge


Corndog batter

Combine the shrimp and kosher salt in a food processor and pulse until the shrimp are coarsely chopped. Add the egg, cream, Worcestershire sauce, hot sauce and Cajun seasoning and process until smooth.

​Combine the crawfish, corn, and green onions in a large bowl. Fold in the puréed shrimp mixture. Divide the mixture into twelve 1/3-cup portions.

​With moistened hands shape the mixture into 1 1/2 x 3-inch logs and arrange on a baking sheet. Insert a popsicle stick into one end of each log, pushing the stick almost to the other end. Cover the corn dogs and chill in the refrigerator for 4 to 6 hours.

Mix the flour, cornmeal, paprika and 1 teaspoon salt in a medium bowl. Whisk in the beer. Dip one corn dog at a time in the batter, coating the corn dog and 1/2-inch of the popsicle stick evenly. Deep-fry the corn dogs 4 at a time in peanut oil heated to 350˚F. Drain on paper towels and serve immediately.

Spicy Mustard
​Combine the Dijon mustard, mayonnaise, chives, Worcestershire sauce, hot sauce, and dry mustard in a medium bowl and mix well. Season with salt and pepper.

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