Jambalaya Arancini With Smoked Gouda |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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If you can use cold leftover risotto for arancini, why not jambalaya? Instead of mozzarella, a little surprise cube of smoked gouda inside. This party appetizer is a bomb of flavor, topped with a little homemade remoulade sauce. Ingredients:
jambalaya |
2 tbsp unsalted butter |
1/2 lb. andouille sausage, fine dice (i like to remove casing) |
1/2 cup celery, finely chopped |
1 cup onion, finely chopped |
1 cup bell peppers (any mix), finely chopped |
1 tbsp garlic, minced |
sea salt and white pepper, to taste |
cajun seasoning, to taste |
1 turkish bay leaf |
1 tbsp fresh thyme, minced |
1 tbsp fresh sage, minced |
1 28 oz. can fire roasted tomatoes, liquid reserved |
roasted chicken stock (combined with reserved tomato liquid to make 2 1/2 cups) |
1 1/2 cup long grain rice |
2 large cage free eggs |
filling and breading |
smoked gouda, cut into 1/2 inch cubes |
all purpose flour |
3-4 eggs |
panko bread crumbs |
canola oil, for deep frying |
remoulade |
1 cup mayonnaise |
1 small shallot |
2 tablespoons finely chopped fresh flat-leaf parsley |
2 tablespoons creole, or other whole-grain mustard |
4 tablespoons ketchup |
1 1/2 teaspoons minced garlic |
hot sauce, to taste |
Directions:
1. Ffor Jambalaya:
2. Pre-heat oven to 350 degrees. Combine seasonings; reserve. Heat large non-stick saute pan slowly. Add 1 tbsp butter; melt.
3. Turn heat to high; add sausage. Stir frequently until brown. Remove to baking dish.
4. 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.
5. 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.
6. 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).
7. For Remoulade:
8. 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
9. To assemble:
10. Prep your breading station with separate bowls for flour, 2 beaten eggs, and panko. See Photo
11. 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.
12. 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.
13. 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
14. Best served immediately, with a remoulade sauce on top or on side for dipping.
15. *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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