Friday, June 13, 2014

Jambalaya Balls

Jambalaya Balls
by Luke

1 Tablespoon Slap Ya Mama Original Cajun Seasoning
1/2 pound ground chuck
1/2 pound Teet's Smoked Pork Tasso, diced
1/2 pound Teet's Smoked Pure Pork Sausage, diced
2 cups water
2 eggs, beaten
2 cups buttermilk
1 box Slap Ya Mama Cajun Fish Fry
Peanut oil (use the recommended amount of oil that your fryer requires)

Season ground chuck with the Cajun seasoning and brown in a medium size pot. Once meat is browned, remove from pot and brown sausage and tasso for 15 minutes. After the meat is cooked add water and boil for 10 minutes. Add Jambalaya Mix and follow cooking directions on the box. Cover and stir occasionally. Keep covered for 20 minutes so that the rice can cook.

Once everything is cooked let it cool for 10 minutes then serve some into a container and place it in the refrigerator for 1 hour to cool and harden.

At this time heat your fryer with recommended amount of oil at 350°F.

In a bowl, beat the eggs and add the buttermilk. In another bowl pour the fish fry.

When the jambalaya is cooled, grab a handful of jambalaya and form into balls. Dip the balls into the egg wash and then place the balls in the fish fry and coat them well with the fish fry. When the oil is ready, drop the balls into the fryer basket and fry until they are golden brown, about 3-5 minutes. Strain the jambalaya balls and let them cool for 10 minutes and enjoy!

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