0 Cart Account

Menu

Recipes > Appetizer, Side Dish, Snack

Print

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

Shop Tony's Flavors In This Recipe

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!

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Cajun Cheddar Biscuit Chicken Sandwiches

Cajun Cheddar Biscuit Chicken Sandwiches

With layers of delicious Cajun flavor throughout the succulent, marinated chicken to the flaky, buttery biscuits,…

Get Recipe
Pimento Cheese Cajun Chicken Sandwich

Pimento Cheese Cajun Chicken Sandwich

@firehousegrub adds a Tony's twist to the trending Chic Fil A Pimento Chicken Sandwich. Our Original…

Get Recipe