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Deep-Fried Jambalaya Balls with Cajun Dipping Sauce

Prep Time

25 minutes

Cook Time

25 minutes

Servings

15-20 people

Shrimp, andouille sausage and Creole seasoned rice rolled up together and covered in a crispy, crunchy batter … if you love jambalaya, Baking Beauty says you’re going to absolutely love it deep fried!

Deep-Fried Jambalaya Balls with Cajun Dipping Sauce

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Ingredients

  • 1 Box Tony’s Creole Jambalaya Rice Dinner Mix

  • 2 1/4 Cups Water

  • 1 Pound Shrimp, Deveined

  • 1 Tablespoon Butter

  • 3 Teaspoons Tony’s Original Creole Seasoning

  • 2 Ropes Smoked Andouille Sausage, Diced

  • 1 Tablespoon Olive Oil

  • 1 Sweet Onion, Diced

  • 1 Bell Pepper, Diced

  • 2 Cloves Garlic, Minced

  • 1 Cup All-Purpose Flour

  • 3 Teaspoons Tony’s Original Creole Seasoning, Divided

  • 3 Eggs, Beaten

  • 2 Cups Unseasoned Panko Bread Crumbs

  • Vegetable Oil for Frying

  • 1 Cup Mayonnaise

  • 2 Tablespoons Ketchup

  • 1 Teaspoon Creole Mustard

  • 1 Tablespoon Lemon Juice, Freshly Squeezed

  • 1 Tablespoon Tony’s Pepper Sauce

  • 2 Teaspoons Tony’s Original Creole Seasoning
  • Clear

Directions

Making the Rice Mixture:

  1. In a large saucepan, combine Tony’s Creole Jambalaya Rice Dinner Mix and water.
  2. Bring to a boil, then reduce to a simmer. Cook for 25 minutes, stirring occasionally.

Making the Shrimp:

  1. In a medium bowl, toss shrimp with Tony’s Original Creole Seasoning.
  2. In a large skillet, heat butter over medium heat. Add shrimp and cook for 3-4 minutes or until pink. Set aside.
  3. Once cools slightly, roughly chop shrimp.

Making the Sausage:

  1. In the same skillet, heat olive oil over medium heat.
  2. Add bell pepper, onion and sausage. Cook until sausage is browned and vegetables are tender. Add garlic and cook 1 minute more.

Making the Jambalaya Balls:

  1. Combine shrimp and sausage mixture with cooked jambalaya. Refrigerate for at least 1 hour.
  2. Scoop out around 2 tablespoons of jambalaya mixture and roll into a ball. Place on a cookie sheet and freeze for around 30 minutes.

Making the Batter:

  1. Set up a breading station with:
    1. Bowl 1: Flour mixed with 1 teaspoon of Tony’s Original Creole Seasoning.
    2. Bowl 2: Beaten eggs mixed with 1 teaspoon of Tony’s Original Creole Seasoning.
    3. Bowl 3: Panko bread crumbs mixed with 1 teaspoon of Tony’s Original Creole Seasoning.
  2. Dip jambalaya balls into flour, then egg and finally bread crumbs. Line up on a cookie sheet and refrigerate for around 30 minutes.
  3. In a deep skillet, heat oil to 350°F. Fry in batches for 2-3 minutes per side.
  4. Drain on paper towels.

Making the Cajun Dipping Sauce:

  1. In a medium bowl, combine mayonnaise, ketchup, Creole mustard, lemon juice, Tony’s Pepper Sauce and 2 teaspoons Tony’s Original Creole Seasoning. Serve with Deep-Fried Jambalaya Balls and enjoy!

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