Friday, May 23, 2014

Slap Ya Mama Jambalaya Arancini

I have a thing for arancini. It hasn't quite reached obsession yet...it is a dish I want to perfect & dream about creating versions of it. Perhaps I am obsessed. When we were tasked with creating a recipe 'out of the box' for the folks at Slap Ya Mama, arancini were my first thought. Enjoy!


Slap Ya Mama Jambalaya Arancini
by Mary

2 1/2 cups water
1 Tablespoon butter
1 link andouille sausage, minced
1 cup colby/jack cheese, shredded or cubed
Panko breadcrumbs
Canola oil
Slap Ya Mama Mayo (recipe below)

In a medium saucepan combine jambalaya mix with water and butter, stir and bring to boil. Reduce heat, cover and cook for 10 minutes. Stir and continue to cook for another 10 minutes. Stir again, add a small amount of water if rice seems dry. It should have a creamy consistency. Refrigerate for at least 1 hour, up to overnight.

Mix minced sausage and cheese together.

Remove rice from refrigerator. Using a small ice cream scoop or tablespoon, scoop out a small meatball-sized portion of rice. Flatten in your hand and put a small amount of sausage/cheese mixture in the middle.

Fold rice around meat/cheese and form into a tight ball shape.

Roll in panko breadcrumbs, pressing the crumbs into the rice ball so it's completely coated. Set aside to rest.

Heat canola oil in medium saucepan or deep fryer until 350°F.

Fry rice balls until golden brown and crispy.

Serve with Slap Ya Mama Mayo - mix mayo with Slap Ya Mama Cajun Pepper Sauce to the degree of heat that you desire.

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