Super Bowl Cajun Shrimp & Andouille Jambalaya Rolls
Here is a recipe for Shrimp Andouille Jambalaya, that I use to make egg rolls with. I actually use to sell these at my work place, and I sold out daily! Very big hit with the guys at work. These make a perfect football party food, or any party food as for as that goes! A little Asian Cajun fusion that will have you go back for more. Enjoy!
Ingredients
| For the jambalaya: | ||
| Grape seed oil | 1/2 Cup (8 tbs) | |
| Yellow onion | 1 , chopped finely | |
| Bell peppers | 2 , chopped finely | |
| Celery stalk | 2 , chopped finely | |
| Pepper | To Taste | |
| Sea salt | To Taste | |
| Green onion | 3 , chopped finely | |
| Garlic clove | 3 Medium , peeled, finely chopped | |
| Andouille sausage | 2 Pound , cut into pieces | |
| Shrimp | 2 Pound , peeled, deveined and chopped | |
| Chicken stock | 4 Cup (64 tbs) | |
| Water | 4 Cup (64 tbs) | |
| Converted rice | 4 Cup (64 tbs) | |
| Cayenne pepper | 2 Teaspoon (Optional) | |
| Cajun pepper sauce | 2 Teaspoon | |
| Parsley | 4 Tablespoon , chopped finely | |
| For the rolls | ||
| Egg roll wrapper | 1 Pound | |
| Egg | 1 , mixed with some water | |
| Oil | 3 Cup (48 tbs) (For deep frying) |
Directions
MAKING
1. In a skillet, heat the grape seed oil and add in the chopped onion, green onion, bell pepper, celery stalk and garlic. Saute for a while and season with salt and pepper.
2. Transfer the vegetables to a large pot and add in the andouille sausage, cook stirring. Add in the shrimp and allow to cook.
3. Pour in the chicken stock, water and converted rice. Stir in the cayenne pepper(if using) and cajun pepper sauce, mix well and let it reach a rolling boil reduce the heat and allow to simmer for about 45 minutes.
4. For the rolls: place the egg roll wrapper on a flat surface and place a tablespoon of filling in the center, now wrap to form a roll and seal the edge with the prepared egg wash. Repeat with all the egg roll wrappers.
5. In a frying pan, heat the oil and gradually drop the prepared rolls. Fry until golden brown and remove on paper towels.
SERVING
6. Serve hot with remoulade sauce.
Recipe Summary
Nutrition Facts
Serving size
Calories 1003Calories from Fat 418
% Daily Value*
Total Fat 47 g72.3%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 1326 mg55.25%
Total Carbohydrates 83 g27.7%
Dietary Fiber 2 g8%
Sugars 3 g
Protein 57 g114%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
