Heat canola oil in a deep fryer to 350 degrees, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350 degrees. Dice the andouille sausage into small pieces. Mix all dry ingredients together in one bowl, and all wet ingredients into another bowl. Mix wet ingredients into dry and then mix in the sausage and chopped green onions. Spoon sausage mixture into hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat process until all batter is fried, and served while warm with Creole Honey Mustard.
Combine all ingredients thoroughly and serve with warm Cajun Andouille Corn Fritters.
- Oak Street Poboy Festival