Shrimp and Crawfish Corn Dogs with Spicy Mustard

The first time I tasted anything remotely like these shrimp and crawfish corn dogs, I was knee-high to a grasshopper, visiting my Aunt Evangeline down in Lafayette. She was a whirlwind of aprons and cast iron, always conjuring up something magical from the bayou’s bounty. I remember the crispy, golden exterior giving way to a burst of sweet corn, succulent crawfish, and a subtle hint of spice that made my eyes widen. It wasn’t exactly a corn dog then, but the flavors… the flavors were unforgettable, a true taste of Louisiana that has stayed with me ever since. This recipe, though evolved, is my homage to those memories, a playful twist on a classic fair food with a Cajun soul.

Recipe Overview

• Prep Time: 7 hours 20 minutes (includes chill time)
• Cook Time: Varies depending on batch size
• Total Time: 7 hours 20 minutes + Cook Time
• Servings: 6
• Yield: 12 corn dogs
• Dietary Type: Not specified (contains seafood, dairy, gluten)

Ingredients

• 8 ounces medium shrimp, peeled and deveined
• ½ teaspoon kosher salt
• 2 tablespoons heavy cream
• 1 egg
• 2 dashes Worcestershire sauce
• ½ teaspoon hot pepper sauce
• ¾ teaspoon Cajun seasoning
• 4 cups crawfish tails
• ½ cup frozen corn, thawed
• ½ cup green onion, thinly sliced
• 1 cup all-purpose flour
• ¼ cup cornmeal
• ¼ teaspoon paprika
• 1 teaspoon salt
• 1 cup lager beer
• Peanut oil, for frying
• Popsicle sticks

For the Spicy Mustard:

• ¼ cup whole grain Dijon mustard
• 1 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 2 dashes Worcestershire sauce
• 2 dashes hot pepper sauce
• 2 teaspoons dry mustard
• Salt and pepper to taste

Equipment Needed

• Food processor
• Large bowl
• Baking sheet
• Medium bowl
• Deep fryer or large, heavy-bottomed pot
• Paper towels

Instructions

1. Begin by preparing the shrimp mixture. In a food processor, combine the shrimp and kosher salt. Pulse until the shrimp are coarsely chopped, taking care not to over-process into a paste.
2. Add the egg, heavy cream, Worcestershire sauce, hot sauce, and Cajun seasoning to the food processor. Process until the mixture is smooth and well-combined.
3. In a large bowl, combine the crawfish tails, thawed corn, and thinly sliced green onions.
4. Fold the puréed shrimp mixture into the crawfish mixture. Ensure everything is evenly distributed.
5. Divide the mixture into twelve equal portions, approximately 1/3 cup each.
6. With moistened hands (this prevents sticking!), shape each portion into a log approximately 1 ½ x 3 inches in size. Arrange the shaped logs on a baking sheet.
7. Insert a popsicle stick into one end of each log, pushing the stick almost to the other end. Make sure the stick is firmly embedded, but not protruding through the other side.
8. Cover the baking sheet with plastic wrap or foil and chill in the refrigerator for 4 to 6 hours. This is crucial for the corn dogs to hold their shape during frying.
9. While the corn dogs are chilling, prepare the batter. In a medium bowl, mix together the all-purpose flour, cornmeal, paprika, and 1 teaspoon of salt.
10. Whisk in the lager beer until you have a smooth batter. The consistency should be similar to pancake batter – thick enough to coat the corn dog but not so thick that it’s gloppy. Add a little more beer if needed to achieve the right consistency.
11. In a deep fryer or large, heavy-bottomed pot, heat the peanut oil to 350°F (175°C). Use a thermometer to ensure accurate temperature control.
12. Once the oil is heated, remove the corn dogs from the refrigerator. Dip one corn dog at a time in the batter, coating it evenly, including about ½ inch of the popsicle stick. Allow any excess batter to drip off before carefully lowering it into the hot oil.
13. Deep-fry the corn dogs in batches of 4 (or fewer, depending on the size of your fryer) for about 3-4 minutes, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
14. Use a slotted spoon or spider to remove the fried corn dogs from the oil and drain them on paper towels to remove excess oil.
15. Serve immediately with the spicy mustard.

To Make The Spicy Mustard:

1. In a medium bowl, combine the Dijon mustard, mayonnaise, finely chopped fresh chives, Worcestershire sauce, hot sauce, and dry mustard.
2. Mix well until all ingredients are thoroughly incorporated.
3. Season with salt and pepper to taste. Adjust the amount of hot sauce to your desired level of spiciness.

Expert Tips & Tricks

• For a crispier corn dog, double-dip it in the batter. Dip, let excess drip off, then dip again before frying.
• If you don’t have peanut oil, you can use another neutral oil with a high smoke point, such as canola or vegetable oil.
• Make sure your oil is at the correct temperature (350°F) for optimal frying. If the oil is too cold, the corn dogs will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside and may not cook through on the inside.
• To prevent the corn dogs from sticking to the bottom of the pot, make sure there’s enough oil to fully submerge them.
• If you want to make the corn dogs ahead of time, you can fry them and then reheat them in the oven at 350°F for about 10-15 minutes, or until heated through.
• For a smokier flavor, try using Andouille sausage in place of some of the crawfish.

Serving & Storage Suggestions

Serve these Shrimp and Crawfish Corn Dogs hot and fresh, immediately after frying, alongside the Spicy Mustard. A sprinkle of chopped green onions on top adds a nice visual touch.

Leftover corn dogs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Microwaving is not recommended, as it will make them soggy. They can also be reheated in an air fryer for a crispier result.

Do not leave corn dogs at room temperature for more than 2 hours due to the seafood content. Freezing is not recommended as it can negatively impact the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	346.2 kcal	N/A
Calories from Fat	155 g	45%
Total Fat	17.3 g	26%
Saturated Fat	3.5 g	17%
Cholesterol	96 mg	32%
Sodium	1227.4 mg	51%
Total Carbohydrate	35.5 g	11%
Dietary Fiber	2 g	7%
Sugars	3 g	N/A
Protein	10.7 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular all-purpose flour. You may need to adjust the amount of beer slightly to achieve the desired batter consistency.
• Spicier: Increase the amount of hot pepper sauce or Cajun seasoning in both the corn dog mixture and the spicy mustard. You could also add a pinch of cayenne pepper to the batter.
• Vegetarian (though not vegan): Substitute the shrimp and crawfish with cooked mushrooms or chopped hearts of palm for a vegetarian option. Be sure to adjust seasonings accordingly.
• Different Dipping Sauce: If you’re not a fan of spicy mustard, try serving the corn dogs with remoulade sauce, tartar sauce, or even a simple honey mustard.
• Cornbread Batter: For a sweeter flavor and more traditional corn dog experience, replace the flour-based batter with a cornbread batter made from scratch or a mix.

FAQs (Frequently Asked Questions)

Q: Why do I need to chill the corn dogs for so long?
A: Chilling the corn dogs allows them to firm up, making them easier to handle and preventing them from falling apart during frying. It also helps the batter adhere better.

Q: Can I use pre-cooked crawfish tails?
A: Yes, pre-cooked crawfish tails are perfectly fine to use. Just make sure they are fully thawed before adding them to the mixture.

Q: What if I don’t have lager beer?
A: You can substitute the lager beer with another type of beer, such as pilsner or ale. You can also use club soda or even milk as a substitute, but the flavor will be slightly different.

Q: My corn dogs are browning too quickly on the outside but are still raw on the inside. What should I do?
A: This indicates that your oil is too hot. Reduce the heat to maintain a temperature of 350°F (175°C) and continue frying until the corn dogs are cooked through.

Q: Can I bake these corn dogs instead of frying them?
A: While frying is the traditional method and yields the best results, you can bake them for a healthier option. Preheat your oven to 400°F (200°C), place the corn dogs on a baking sheet, and bake for about 20-25 minutes, or until golden brown and cooked through. The texture will be different from fried corn dogs.

Final Thoughts

Now, go on and give these Shrimp and Crawfish Corn Dogs a try! They are a delightful fusion of classic comfort food and Cajun flair, perfect for a party appetizer, a fun snack, or even a light meal. Don’t be afraid to experiment with the seasonings and dipping sauces to create your own unique twist. And please, share your creations and feedback with me – I’d love to see what culinary magic you conjure up! Pair these savory treats with a cold Abita Amber for a truly authentic Louisiana experience. Bon appétit!