Sausage Shrimp Cajun Corndogs

Sausage Shrimp Cajun Corndogs

These sausage shrimp Cajun corndogs are a great little appetizer recipe, or what I would consider to be a super fun and playful dinner that the kids will love!

When I was little and my dad was in charge of dinner one night… he cut up hot dogs, made a corn dog batter, and deep fried some adorable corn dog nuggets.

As a kid I literally thought this was the coolest thing ever!

And to this day I claim that my dad is the one that invented corn dog nuggets 😉

This recipe is an elevated version of this very early childhood food memory.

And you guessed it… I, of course, had my mom and dad over to enjoy this snack!

How to make sausage shrimp Cajun corndogs

What makes this dish Cajun is using andouille sausage and also some Cajun seasoning.

I also make a Cajun Creole mustard dipping sauce that complements these corn dogs beautifully.

Ingredients for the corn dogs

First we will make the corn dog batter, which is certainly not a traditional batter.

I feel like traditional corn dogs have more of a dense batter and I wanted something a little more fluffy… compared more to cornbread than corndogs.

Into a large bowl put 1 and 1/4 cup of both cornmeal and milk, a cup of flour, two eggs, 1/3 cup sugar, 3 tablespoons melted butter, and a tablespoon baking powder.

Oh and also a tablespoon of your favorite Cajun seasoning.

Just give this a good whisk and set aside for now.

Cornbread batter with adding Cajun seasoning

Then slice the andouille sausage and peel and devein the shrimp.

Sliced sausage with the cornbread batter in a bowl

Next assemble the corn dogs by placing a piece of sausage and a piece of shrimp at the top of each corn dog stick.

You could add more sausage and shrimp if you’d like but I wanted these to be easy to eat like a little appetizer.

Sausage and shrimp corndogs before battering and cooking

When ready to fry, set a skillet over medium heat on the stove and fill about one to two inches deep with vegetable oil.

After about 5 minutes check the oil temperature with an instant read thermometer, once it reaches 350 degrees we are ready to fry some corn dogs!

Coat just a few of the corn dogs with the batter, use a spoon if needed to make sure that they are completely coated.

Then gently place them in the oil for a minute or two per side.

Once cooked to golden brown perfection remove them from the oil and place on paper towels.

Then repeat with the remaining corndogs.

Corn dogs frying in oil

Serve sausage shrimp Cajun corn dogs with this easy to make Cajun Creole mustard!

All you need to do is whisk together 1/2 cup each of mayo and whole grain mustard, then add some Cajun seasoning and a few dashes of your favorite hot sauce.

Sausage Shrimp Cajun Corndogs


Sausage Shrimp Cajun Corndogs


Sausage Shrimp Cajun Corndogs

If you like sausage shrimp Cajun corndogs, you might also like these recipes…

Crab Rangoons

Crab Rangoons

Lobster Corn Dogs

Lobster Corn Dogs

Cajun Shrimp and Grits

Cajun Shrimp and Grits


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Sausage Shrimp Cajun Corndogs

Sausage Shrimp Cajun Corndogs are a fun snack or appetizer recipe served with the homemade Creole dipping sauce!

Course Appetizer, Snack
Cuisine American
Keyword Cajun, corn dog, corndogs, Fried, Recipe, Sausage, Shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Servings 20 corndogs
Calories 121 kcal
Author Cheri Renee


Sausage Shrimp Cajun Corndogs

  • 1 1/4 cup cornmeal
  • 1 1/4 cup milk
  • 1 cup flour
  • 3 tablespoons melted butter
  • 2 eggs
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon Cajun seasoning
  • 1 pound smoked andouille sausage (or any smoked sausage) cut into one inch slices
  • 1 pound jumbo shrimp peeled and deveined
  • approx. 20 corndog sticks
  • vegetable oil (enough to fill a small skillet an inch or two deep)

Creole Mustard

  • 1/2 cup mayo
  • 1/2 cup whole grain mustard
  • Cajun seasoning, hot sauce of choice (I used Tabasco)


Sausage Shrimp Cajun Corndogs

  1. Put the cornmeal, milk, flour, melted butter, eggs, sugar, baking powder, and Cajun seasoning in a large bowl. Whisk until evenly combined.

  2. Put one shrimp and one piece of sausage onto the top of each corndog stick.

  3. Pour enough vegetable oil in a small skillet one to two inches deep and place on the stove over medium heat for about 5 minutes. Check the oil with an instant read thermometer, the oil is ready when it reaches 350 degrees.

    Note: If the oil gets too hot simply remove from the heat for a few minutes until it cools down to 350 degrees.

  4. Dip 3 to 4 of the shrimp and sausage corn dogs into the corn dog batter, use a spoon to coat if needed. Then gently place them into the oil for a minute or two per side.

  5. Once they are golden brown remove and place on paper towels, then repeat with the remaining corn dogs. Keep in a 250 degree oven to keep warm if needed. Serve with the Creole mustard for dipping.

Creole Mustard

  1. Mix the mayo, whole grain mustard, some Cajun seasoning, and a few dashes of hot sauce and a bowl and serve with the corn dogs for dipping.

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