Preheat 2 inches of oil in a large skillet or Dutch oven to 365 F.
In a large bowl whisk together the cornmeal, flour, baking powder, Cajun seasoning, and salt.
Stir in the andouille sausage until combined.
Add in the egg, beer, and buttermilk and stir until everything is mixed.
Use a 1-inch cookie scoop to drop the batter into the hot oil in batches. Cook until the hush puppies are golden brown, 2-3 minutes. Remove with a metal strainer or tongs and place on a paper towel-lined plate. Repeat until all the batter is cooked.
Serve warm, with your favorite dipping sauce if desired.