Signature Stuffed Hush Puppies Recipe

Heat olive oil in a small saucepan over medium heat. Add shallot and cook until translucent, about 2 minutes. Add garlic and cook 30 seconds until fragrant.

Add crushed tomatoes, Creole seasoning, Worcestershire, hot sauce (if using), and sugar. Simmer gently 8–10 minutes until slightly thickened. Taste and season with salt and pepper. Set aside to cool; reserve 2 tablespoons for folding into the batter and keep 3–4 tablespoons warmed for serving.

In a medium skillet, melt 2 tablespoons butter over medium heat. Add diced leeks and cook until softened but not colored, about 3 minutes.

Add corn kernels and cook 1–2 minutes. Add chopped shrimp and cook until just opaque, about 2 minutes. Remove shrimp, corn and leek mixture to a bowl and set aside to cool slightly.

Return skillet to medium-low heat and add the tablespoon of flour. Stir to combine and cook 30–45 seconds to remove raw flour taste. Gradually whisk in the stock until smooth and beginning to thicken (this is a small velouté).

Whisk in heavy cream and bring to a gentle simmer for 1–2 minutes until sauce coats the back of a spoon. Stir in lemon juice, salt and white pepper or a pinch of cayenne. Remove from heat.

Fold the reserved shrimp, corn and leek mixture together with the chopped lobster into the velouté. Let cool until just warm — filling should be thick but spoonable. Taste and adjust seasoning. Chill briefly (10–15 minutes) if filling is too loose to handle.

In a large bowl whisk together flour, cornmeal, baking powder, baking soda, sugar and salt.

In a separate bowl whisk buttermilk, egg and melted butter until combined. Stir the wet into the dry until just combined; do not overmix. Fold in sliced scallions, chopped herbs and black pepper.

Stir 1–2 tablespoons of the cooled Creole tomato sauce into the batter to give a subtle tomato-Creole flavor and a touch of color (optional). If batter seems too thick for scooping, thin with up to 2 tablespoons additional buttermilk.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to keep temperature steady. Line a sheet with paper towels for draining.

Using a tablespoon or small cookie scoop, place about 1 tablespoon of batter in your hand or on a work surface, flatten slightly to form a small disk (about 1 inch thick). Place about 1 tablespoon of the lobster-shrimp velouté in the center of the disk.

Top with another tablespoon of batter and gently seal edges to form a compact ball (about 1½–2 inches diameter). Repeat, keeping formed hush puppies chilled on a tray while you work. If batter is sticky, lightly wet hands or use a small scoop to assemble.

Fry 6–8 hush puppies at a time (do not overcrowd) for 2½–3½ minutes, turning once, until deep golden brown and cooked through. Internal filling should be hot. Adjust heat to keep oil between 340–360°F.

Transfer to paper towels to drain briefly. Keep warm in a low oven (200°F/95°C) while finishing remaining hush puppies.

Serve hush puppies hot, with warm Creole tomato sauce on the side for dipping. Garnish with microgreens or chopped chives and a lemon wedge. Squeeze lemon over hush puppies just before eating for brightness.

Leftovers: store cooled hush puppies in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven 8–10 minutes.