Hearty andouille sausage, sauteed veggies, and rice all rolled up into fried balls bursting with flavor.
2 tablespoons olive oil
12 ounces andouille sausage, diced
1 onion, diced
1 red bell pepper, diced
1 stalk celery, diced
4 cloves garlic, diced
Salt and pepper
1 teaspoon dried oregano
1 teaspoon paprika
2 cups long grain white rice
2 tablespoons tomato paste
1 (14.5-ounce) can fire roasted diced tomatoes
4 cups chicken broth
1/2 cup finely grated Parmesan cheese
2 cups shredded mozzarella, Monterey Jack, and cheddar cheese
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko
Vegetable oil, for frying
Kosher salt and freshly ground black pepper
Chopped parsley, for garnish
Cajun dipping sauce, for serving
Heat oil in a large high-sided skillet over medium-high heat. Add the sausage, onion, peppers, celery and garlic, and saute until lightly browned, about 8 minutes. Season with salt and pepper. Stir in oregano and paprika. Add the rice, tomato paste, canned tomatoes and chicken broth, and stir to combine.
Bring to a boil, reduce to a simmer, cover, and cook for 20 to 25 minutes, until rice is soft and liquid has dissolved. Fluff rice with a fork and add to a large bowl. Cool, cover, and place in the fridge to chill.
Once jambalaya is chilled, stir in the cheese. Form rice into balls slightly larger than a golf ball.
Add flour to one plate, beaten eggs to a second plate, and panko to a third. One by one, gently roll each ball in the flour, then dip it in the beaten eggs, and then roll it in the panko.
Heat vegetable oil in a high-sided skillet. When oil is hot, fry the balls on all sides until deep golden brown.
Remove the balls to paper towel-lined plates to cool, and season immediately with salt. Garnish with parsley and serve with Cajun dipping sauce.
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.