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.