Shrimp and Dirty Rice Corn Fritters on a Stick

Makes 10 Zac Brown-sized servings

Shrimp and Dirty Rice Corn Fritters on a Stick

Chef Rusty Hamlin sometimes feeds as many as 200 hungry fans of the Zac Brown Band. These fritters are a good way to get your party started too. Hamlin kindly shared the recipe with us. For more of his recipes, visit his site.


  • Aioli
  • 6 ounces mayonnaise
  • 2 tablespoons hot sauce sauce
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon minced garlic
  • Salt to taste

  • Fritters
  • 1/2 cup long-grain rice
  • 4 ounces pork sausage, casings removed
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1/2 green bell pepper, seeded and diced
  • 2 ears of corn, kernels stripped
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 8 ounces (71/90-sized) shrimp, peeled and deveined
  • 1/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • Salt and pepper to taste
  • 1 large egg, lightly beaten
  • Oil for frying
  • 10 bamboo skewers


In a small bowl, combine the mayonnaise, hot sauce, lemon juice, lemon zest, garlic and salt to taste. Cover and refrigerate.

Put the rice in a heavy-bottomed pot, add 1/2 cup of water and cook according to package instructions until tender, about 20 minutes. Set aside to cool.

Brown the sausage in a large skillet over medium-high heat, breaking up any big chunks. Add the onion, celery, peppers, corn, garlic and butter to the pan. Saute until the onions are translucent, 3 to 5 minutes. Transfer the mixture to a large mixing bowl.

Add the shrimp to the pan and saute until just cooked through, 2 to 3 minutes. Roughly chop the cooked shrimp and add to the mixing bowl with the sausage and vegetables. Add the rice to the bowl. Add salt and pepper to taste and stir to combine.

In a small mixing bowl, combine the flour, baking powder, salt and pepper. Add the egg and stir into a thick batter. Add batter to the other ingredients and stir until well coated. If the mixture seems thin or doesn't hang together, add flour 1 teaspoon at a time until it does.

In a deep fryer or deep, heavy-bottomed pot, heat the oil to 350 degrees. Drop heaping tablespoons of the batter into the oil and fry until golden and cooked through, 3 to 5 minutes. Place the fritters on a paper-lined plate to drain.

Thread the cooked fritters onto the skewers. Serve hot with the aioli.

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