Fried Jambalaya Rice Cakes
by Masterbuilt
Ingredients
- 1/4 cup butter
- 1 cup finely-chopped onions
- 1/2 cup finely-chopped red bell pepper
- 1 tablespoon minced garlic
- 4 1/2 cups chicken broth or water
- 1 teaspoon Butterball Cajun Seasoning (or cajun seasoning of your choice)
- 2 cups uncooked rice
- 3 large eggs
- 1 1/2 cups all-purpose flour
- Oil for frying (peanut recommended)
- Chopped cooked shrimp and/or chopped pre-cooked smoked sausage, optional
Directions
- Melt butter in a saucepan over medium-high heat. Add onions, bell pepper, and garlic; cook 4 minutes, stirring constantly.
- Add chicken broth and Butterball Cajun Seasoning; stir well. Bring to a boil then stir in rice.
- Return to a boil; reduce heat. Simmer, covered, 20 minutes or until tender. Remove from heat (do not uncover) and let stand 30 minutes.
- Pour rice onto baking sheets and cool completely. Combine rice mixture, eggs, and flour; stir well.
- (At this point, you could stir in the optional ingredients of chopped cooked shrimp and/or chopped pre-cooked smoked sausage.) Using a 2 1/2-inch biscuit cutter or a 1/2 cup dry measuring cup as a mold, press to form small cakes.
- Dust with flour. Place cakes on a baking sheet and cover with waxed paper.
- Chill 30 minutes in fridge. Preheat Butterball Indoor Electric Turkey Fryer (or your own fryer) to 350ยบ F while the cakes are chilling in the fridge.
- Fry 4 or 5 cakes at a time for 3 or 4 minutes or until golden, turning once. Remove from hot oil and drain on paper towels.
