Mike Ryan of Lola: Recipe for Andouille Corn Dog with Red Beans and Rice

This is part three of Chrissy Wilmes' Chef's Choice profile of Mike Ryan of Lola. Part one can be found here. Part two, a Q&A with Ryan, is published here.

mikeryan-lola 6.jpg
Chrissy Wilmes
Andouille sausage corndog with red beans and rice
​When does a deep fried carnival staple evolve into an entree? When Mike Ryan gets hold of it and gives it a creole twist. Gut Check was a little leery at first, but from the moment we crunched through that flaky, savory fried breading and sunk our teeth into the complexly seasoned andouille sausage, we were believers. The icing on the corn dog? Ryan's housemade spicy mustard. All of this atop a bed of the most authentic red beans and rice you're likely to find this far up the Mississippi.

Corn Dog Batter

4-6 cups cornmeal
2 tablespoons baking powder
1/2 cup flour
cajun seasoning to taste
salt and pepper
granulated garlic
cold tap water

Mix all the ingredients thoroughly until you have a smooth, thick, paste-like consistency


Pre-grill and let cool

Chrissy Wilmes

Long grain white rice boiled to your liking

Red Beans

Diced peppers
Diced onion
Diced celery
4 cans red kidney beans
Cajun seasoning
Crushed red pepper
Onion powder
Granulated garlic
Salt and pepper

Drain all four cans of beans
Mash 2 cans into a paste
Keep 2 cans whole
In a skillet, saute peppers, onions, and celery
Add your spices to the saute
Mix the 2 cans of whole beans with the bean paste
Add your saute items and mix with a spoon

Take cooled andouille sausage and cut longways with a bamboo wooden skewer
Dust it in flour
Submerge the dog in the cornmeal mixture
Fry it submersed in 350 degree Fahrenheit cooking oil for about 5-7 minutes or until batter is golden brown and shell-like

Serve hot on top of red beans and rice. As an added touch, use you favorite mustard for the corn dog. Bon appetit!

Location Info


500 N. 14th St., St. Louis, MO

Category: Music

Sponsor Content

Now Trending

From the Vault