How to make it

  • Ffor Jambalaya:
  • Pre-heat oven to 350 degrees. Combine seasonings; reserve. Heat large non-stick saute pan slowly. Add 1 tbsp butter; melt.
  • Turn heat to high; add sausage. Stir frequently until brown. Remove to baking dish.
  • To same pan add the remaining 1 tbsp butter, celery, onion, and green peppers and saute briefly. Add garlic and spices. Stir constantly until vegetables are clear, for 6-8 minutes.
  • Add tomatoes and browned sausage. Stir in tomato juice and chicken stock and rice. Bring to a simmer. Check salt level. Transfer to baking pan, cover with tightly with foil and place pan in oven.
  • Bake for about an 1 hour. Check to make sure rice is cooked through. Remove from oven and let stand for 30 minutes. Let cool completely, then place in refrigerator to chill thoroughly (I do mine overnight).
  • For Remoulade:
  • Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days
  • To assemble:
  • Prep your breading station with separate bowls for flour, 2 beaten eggs, and panko. See Photo
  • Beat 2 eggs and mix into the cold jambalaya. Take about 2 tablespoons of the jambalaya mixture into your palm, and tuck a cube of cheese in the center. Form the rice into a ball (it should be about the size of a golf ball), encasing the cheese completely so you cannot see it. I find that a patting motion, rather than rolling, works well. If it is sticky, try wetting your hands. Gently roll the ball first in the flour, then in the eggs, and finally in the panko, shaking off excess after each coating. Place it on a large rimmed sheet pan, and repeat until all the jambalaya is gone.
  • To fry, pour enough oil to fill about 2 inches in a deep frying pan or dutch oven. Heat to 350 degrees and try to maintain throughout frying.
  • Carefully fry arancini, making sure not to crowd the pan, and turn until they are golden brown on all sides See Photo. Transfer with a slotted spoon to a wire rack set over a paper towel-lined sheet pan. Repeat until all the arancini are fried. See Photo
  • Best served immediately, with a remoulade sauce on top or on side for dipping.
  • *Make Ahead Note: You can also fry up a few hours ahead of time, let sit at room temp, then reheat/recrisp in oven at 400 degrees.

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