Jambalaya Fritters with Rémoulade Sauce
Yields: 8-10 servings
 
These fritters are a satisfying starter for any party.
Ingredients
  • 1 (16-ounce) package ground mild pork sausage
  • 2½ cups plus 2 tablespoons water, divided
  • 1 (8-ounce) package Jambalaya Girl® Jambalaya Rice Mix
  • 8 ounces Monterey Jack cheese with peppers, shredded
  • 2¾ cups panko (Japanese bread crumbs), divided
  • 4 large eggs, divided
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons chopped fresh thyme
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • Rémoulade Sauce (recipe follows), to serve
  • Garnish: chopped fresh parsley
Rémoulade Sauce
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons ketchup
  • 1 tablespoon minced green onion
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons dill pickle relish
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons hot sauce
  • 1 clove garlic, grated
Instructions
  1. In a medium Dutch oven, cook sausage over medium-high heat until browned and crumbly about 8 minutes; using a slotted spoon transfer sausage to a shallow pan, reserving drippings in pot.
  2. Add 2½ cups water to drippings, and bring to a boil, scraping browned bits from bottom of pot with a wooden spoon. Stir in rice mix. Return to a boil; reduce heat to medium-low, and simmer, stirring occasionally, for 10 minutes. Remove from heat; cover and let stand for 30 minutes.
  3. Add rice to pan with sausage; let cool for 10 minutes. Stir in cheese, ¾ cup bread crumbs, 2 eggs, parsley, and thyme. Using a ¼-cup spring-loaded scoop, scoop rice mixture and shape into balls.
  4. In a large Dutch oven, pour oil to a depth of 2 inches; heat over medium-high heat until a deep-fry thermometer registers 350°.
  5. In a shallow dish, place flour In another shallow dish, whisk together remaining 2 eggs and remaining 2 tablespoons water. In another shallow dish, place remaining 2 cups bread crumbs Dredge each ball in flour dip in egg mixture and dredge in bread crumbs.
  6. Fry balls in batches, stirring occasionally, until golden brown, about 2 minutes. Remove using a spider strainer, and let drain on paper towels. Serve immediately with Rémoulade Sauce. Garnish with parsley, if desired.
Rémoulade Sauce
  1. In a small bowl, combine all ingredients. Cover and refrigerate for up to 3 days.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/jambalaya-fritters-remoulade-sauce/