Jambalaya Arancini
Recipe courtesy of Matt Maryjanowski, Executive Chef of Brook-Lea Country Club (Rochester, N.Y.)
Ingredients
- olive oil - as needed
- andouille sausage - 1/4 lb.
- small onion - 1 ea., finely diced
- green bell pepper - 1/2 ea., finely diced
- celery - 1 stalk, finely diced
- green onions - 2 ea., sliced
- shrimp - 1 lb., peeled, deveined and chopped
- garlic - 2 cloves, minced
- Cajun seasoning - 1 tsp.
- arborio rice - 3 cups, cooked
- parmesan cheese - 1/2 cup, grated
- salt - to taste
- pepper - to taste
- flour - 1 cup
- eggs - 2 ea., beaten
- panko breadcrumbs - 2 1/2 cups, buzzed in food processor
- oil for frying - as needed
- remoulade sauce - as needed, for dipping
Instructions
- Heat Dutch oven over medium-high heat. Add oil, add the sausage, and cook until sausage is just starting to brown, stirring frequently. Add onions, green bell pepper, celery and green onions to the pan. Sauté until vegetables are translucent, about 5 mins.
- Add the shrimp, garlic, Cajun seasoning, salt and black pepper. Cook for 1 to 2 minutes until the garlic is fragrant and the shrimp is pink.
- Add the cooked arborio rice and grated cheese to the pan and stir to combine.
Season. Dump into a 9x13-inch baking pan and spread out. - Place in the refrigerator for about 30 minutes until the mixture is cold and firmly sticks together when formed into balls.
- Scoop out the rice mixture and form into balls about 2 inches in diameter. Roll each ball in the flour, then the beaten egg, then into the buzzed panko breadcrumbs.
- Place on a plate or baking sheet. (Chef’s note: I set up a station with a bowl of flour, a bowl of beaten egg and a bowl of breadcrumbs.)
- Place about two inches of oil in a Dutch oven. Heat the oil to 350°F. Place 5 or 6 arancini in the oil and fry until dark golden brown. Remove from oil and drain on a paper towel.
- Serve hot or warm with remoulade sauce. (Chef’s note: These can also be refrigerated up to 3 days and reheated in a 350°F oven until hot in the center, about 20 minutes.)
