Fried Jambalaya Balls
Minutes Prep time: 60
Minutes Total time: 120
Servings: 18
Difficulty: Advanced
Minutes Prep time: 60
Minutes Total time: 120
Servings: 18
Difficulty: Advanced
1 pound Odom's Tennessee Pride® Mild Country Sausage
1/2 teaspoon crushed red pepper flakes
1 can (10 oz each) Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
2 cups water
1 pkg (8 oz each) Jambalaya rice dinner mix
4 ounces cream cheese
1-1/2 cups panko bread crumbs
2 eggs
2 tablespoons water
1/2 cup all-purpose flour
4 cups vegetable oil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 17 mg | 2% |
Carbohydrate | 17 g | 6% |
Cholesterol | 44 mg | 15% |
Total Fat | 14 g | 21% |
Iron | 1 mg | 7% |
Calories | 217 kcal | 11% |
Sodium | 392 mg | 16% |
Protein | 6 g | 13% |
Saturated Fat | 4 g | 21% |
Sugars | 2 g | 0 |
Vitamin C | 6 mg | 10% |
Cook sausage and red pepper flakes in large saucepan over medium-high heat until browned and crumbled, about 8 minutes; drain. Stir in undrained tomatoes, 2 cups water, rice mix and Cajun seasoning; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
Stir in cream cheese. Pour into 9x13-inch baking dish. Refrigerate until cool enough to handle, about 1 hour.
Place panko bread crumbs in a shallow dish. Whisk together eggs and 2 tablespoons water in a second shallow dish. Place flour in third shallow dish.
Use a table knife to make cuts and divide sausage mixture into 18 portions. Roll each portion into a football shape. Coat each ball in flour followed by egg and panko breadcrumbs. Refrigerate 30 minutes.
Heat oil in Dutch oven over medium heat to 350°F. Fry until golden brown, about 8 minutes, turning occasionally.
Fried Jambalaya Balls