"Crawfish Hushpuppies Ingredients: 6 slices bacon, chopped 1/4 cup minced onion 1/4 cup minced celery 1 jalapeño, seeded and minced 8 oz. cooked crawfish tails, chopped 1 cup fresh corn kernels 1 cup yellow cornmeal 1 cup all-purpose flour 2 tsps. baking powder 1 tsp. Creole seasoning 1/2 tsp. baking soda 11/4 cups whole buttermilk 1 large egg Vegetable oil, for frying Creole Rémoulade (recipe follows) Chopped fresh parsley, for garnish Directions: 1. In a large skillet, cook bacon over medium heat until crisp. 2. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tbsp. drippings in skillet. 3. Add onion, celery, and jalapeño to skillet; cook until just tender, about 5 minutes. Spoon into a large bowl. 4. Stir in bacon, crawfish, and corn. 5. In a medium bowl, whisk together cornmeal, flour, baking powder, Creole seasoning, and baking soda. 6. Add buttermilk and egg, whisking until mixture is smooth. 7. Stir in crawfish mixture. 8. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350 degrees F. 9. Working in batches, drop batter by heaping tbsp.fuls into hot oil. 10. Fry until golden brown, 3 to 4 minutes per side. Let drain on a wire rack set over paper towels. 11. Serve hot with Creole Rémoulade. Garnish with parsley, if desired."