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Jambalaya arancini
Serves 4-6 Starters and mains
Ingredients
- 1⁄4 cup rapeseed oil
- 450g chicken thighs
- 140g smoked andouille sausage
- 1⁄4 cup brown onion, finely chopped
- 1⁄4 cup green pepper, diced
- 2tbsp diced celery
- 1tbsp minced garlic
- 1tbsp minced jalapeño
- 2tsp Cajun seasoning blend
- 1⁄2tsp fresh, chopped, or dried thyme
- 3⁄4 cup long grain rice
- 11⁄4 cup chicken stock
- 1 can chopped tomatoes
- 2tsp salt
- 1tsp black pepper
- 150g plain flour
- 3 large eggs, beaten
- 150g fine dried breadcrumbs or panko cooking oil, to deep fry flat-leaf parsley, to garnish (optional)
For the remoulade
- 1 cup mayonnaise
- 2tbsp dill pickle relish
- 2tbsp capers
- 1tbsp lemon juice
- 1tsp lemon zest
- 1tsp Worcestershire sauce
- 2tsp Cajun seasoning
- 1⁄2tsp smoked paprika
Method
Pour the rapeseed oil into a
medium pan set over a high
heat. Add the chicken thighs
and sausage and sauté until
browned. Remove from the
pan and set aside.
Add the onion, pepper and
celery to the same pan and
sauté over a medium heat until
the onion turns translucent.
Add the garlic, jalapeño, Cajun
seasoning, thyme and browned
meats to the pan and continue
to cook over a medium heat for
30-45 seconds.
Add the rice, chicken stock
and chopped tomatoes to the
pan and bring to a low simmer,
then simmer over a low heat for
20-30 minutes or until the rice
is tender. Season the jambalaya
with the salt and pepper, then
spread on to a tray and put in
the fridge to chill.
When cold, scoop and roll the
jambalaya into 50-60g balls. Roll
each ball in the flour, followed
by the beaten egg, then the
breadcrumbs, making sure they
are fully coated. Transfer to the
fridge until ready to fry.
Put the ingredients for the
remoulade in a bowl and fold
together until fully combined.
Cover and transfer to the fridge
until ready to serve.
To cook the arancini, pour oil into a large pan to no more than half full and heat to 180C. Carefully add the arancini and fry for 60-90 seconds or until golden brown. Serve immediately with the remoulade sauce for dipping, garnished with parsley, if using.
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