Side shot of a plate full of 6 Jambalaya Arancini balls with dipping sauce to the side

Jambalaya Arancini

This twist on a Cajun classic stars U.S.-grown white long grain rice.

Ingredients

  • ¾ cup white long grain rice
  • ¼ cup canola oil
  • 4 ounces chicken thighs, ¼’   
  • 5 ounces smoked andouille sausage, ¼’ 
  • ¼ cup yellow onion, ¼‘
  • ¼ cup green bell pepper, ¼’
  • 2 tablespoons celery, peeled, ¼’   
  • 1 tablespoon garlic, minced
  • 1 tablespoon jalapeno, minced
  • 2 teaspoons cajun seasoning blend
  • ½ teaspoon thyme
  • 1¼ cup chicken stock
  • 14 ounces can diced tomato
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Remoulade sauce

  • 1 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 tablespoons capers
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 2 teaspoons cajun seasoning
  • ½ teaspoon smoked paprika

Directions

For Arancini:

  • Pour canola oil into a medium sauce pot over high heat.
  • Add chicken and andouille to the pot and saute over high heat until browned. Remove from pot and set aside.
  • Add onions, bell peppers, and celery to the same pot and saute over medium heat until onions become translucent.
  • Add garlic, jalapeno, Cajun seasoning, thyme, cooked chicken thighs, and cooked andouille to the pot and continue to cook over medium heat for 30-45 seconds.
  • Add rice, chicken stock, and canned tomato to the pot and bring to a low simmer. Simmer over low heat for 20-30 minutes or until rice is tender.
  • Season with salt and pepper. Spread onto a sheet pan to cool in the refrigerator.

For the Remoulade sauce:

  • In a medium mixing bowl, fold all ingredients together until fully combined.
  • Store in the refrigerator covered until ready to use.