• Tommy Centola

Jambalaya Bites

Here's a twist on Boudin balls. You can use whatever you favorite jambalaya is. I used my traditional sausage jambalaya with cooked shrimp added at the end.


Jambalaya (cut your proteins unto a small dice. You want to leave it a little wet, refrigerated for at least 30 minutes.)

Flour

4 eggs, well beaten

Italian style Panko breadcrumbs

Creole seasoning


Using two tablespoons of jambalaya, form into balls and freeze for 1 hour.


Season flour and eggs with Creole seasoning


Roll balls in flour, shaking off excess. Dip in eggs, shaking off excess. Roll in breadcrumbs, shaking off excess. Place on an aluminum foil lined baking sheet and refrigerate for 30 minutes.


If you have trouble getting the buses to hold together, dampen your hands with water.


Preheat deep fryer to 350℉.


Fry a few at a time, so that the basket is not overcrowded. Fry until golden brown, 2-3 minutes. Drain on paper towels.


Serve hot with your favorite dipping sauce.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!






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