Fried Jambalaya Balls with Creamy Cajun Sauce

First, prepare the Jambalaya base: Slice the Andouille sausage and chicken thighs. Season the chicken with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, a pinch of salt, 0.5 tsp red chili flakes, and 2 tsp Cajun seasoning, mixing until combined. Cook the sausage and chicken in a pan until browned. Remove and set aside. Slice the onions, celery, 6 cloves of garlic, and bell peppers. In the same pan, add 2 tbsp butter and sauté the vegetables until softened. Next, add 2 tbsp tomato paste and 2 tbsp Worcestershire sauce and cook for a minute.

Return the cooked chicken and sausage to the pan with the vegetables. Add 2 cups uncooked Jasmine rice and 4 cups chicken broth/water. Stir everything together, cover with a lid, and cook on medium-low heat for 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Let the jambalaya cool completely, ideally chilling it in the refrigerator.

To make the Fried Jambalaya Balls: To the chilled jambalaya rice, add Fresh Parmesan and Crawfish (optional) and mix well. Form the mixture into small balls. Set up a breading station with three bowls: one with 1 cup flour, one with 2 whisked eggs, and one with 1 cup Panko breadcrumbs. Coat each jambalaya ball first in flour, then in egg, and finally in breadcrumbs.

Heat oil to 350°F (175°C) and fry the coated jambalaya balls for 2-3 minutes until golden brown and crispy.

For the Sauce: In a separate pan, melt 4 tbsp butter. Add 1 small chopped shallot and 3 cloves of chopped garlic, sautéing until fragrant. Season with 0.5 tsp paprika, 0.5 tsp Cajun seasoning, and a squeeze of lemon juice. Transfer the mixture to a blender, add 2 tbsp heavy cream, and emulsify until smooth.

To serve, top the fried jambalaya balls with extra Parmesan cheese and fresh parsley. Serve immediately with the creamy Cajun sauce.