• 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.