Ingredients

How to make it

  • Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat. Add the onions, bell peppers and celery and cook, stirring, until they are soft, about 5 minutes.
  • Add the andouille and cook for about 5 minutes, stirring occasionally. The mixture will become brown. Add the chicken stock, salt and hot sauce and bring to a boil.
  • In a small skillet, combine the remaining 1ΒΌ tablespoons of vegetable oil and the unseasoned flour over medium heat and make a blond roux. Add this roux to the andouille mixture and simmer for about 5 minutes, stirring until the mixture thickens.
  • Remove from heat. Cool, stirring occasionally, for about 20 minutes. Once the mixture has cooled down, add the rice, green onions and parsley. Mix well.
  • Cover and refrigerate until the mixture has cooled completely. Form the rice mixture into 2-inch patties (about l4 patties). Lightly dredge or sprinkle lightly with the crumbs or seasoned flour.
  • In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil over medium-high heat and pan-fry 2 to 3 patties at a time, for several minutes on each side until lightly browned. Repeat the process until all of the patties are cooked.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • petunia97 10 years ago
    WOW!
    Was this review helpful? Yes Flag
    " It was excellent "
    cliff ate it and said...
    Sounds interesting!

    Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    justjakesmom ate it and said...
    Sound Fantastic! high 5!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes