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Hearty andouille sausage, sauteed veggies, and rice all rolled up into fried balls bursting with flavor.

Jambalaya Rice Balls


  • 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


  1. 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.

  2. 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.

  3. Once jambalaya is chilled, stir in the cheese. Form rice into balls slightly larger than a golf ball.

  4. 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.

  5. Heat vegetable oil in a high-sided skillet. When oil is hot, fry the balls on all sides until deep golden brown.

  6. Remove the balls to paper towel-lined plates to cool, and season immediately with salt. Garnish with parsley and serve with Cajun dipping sauce.

Jambalaya Rice Balls




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