Sausage Shrimp Cajun Corndogs are a fun snack or appetizer recipe served with the homemade Creole dipping sauce!
Put the cornmeal, milk, flour, melted butter, eggs, sugar, baking powder, and Cajun seasoning in a large bowl. Whisk until evenly combined.
Put one shrimp and one piece of sausage onto the top of each corndog stick.
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.
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.
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.
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.