Super Bowl Cajun Shrimp & Andouille Jambalaya Rolls (Recipe)
Here is a recipe for Shrimp & Andouille Jambalaya, that I use to make egg rolls with. I ually 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!\r
\r
FOR THE JAMBALAYA:\r
Grape seed oil 1⁄2 Cup (8 tbs)\r
Yellow onion 1 , chopped finely\r
Bell peppers 2 , chopped finely\r
Celery stalk 2 , chopped finely\r
Pepper To Taste\r
Sea salt To Taste\r
Green onion 3 , chopped finely\r
Garlic clove 3 Medium, peeled, finely chopped\r
Andouille sausage 2 Pound, cut into pieces\r
Shrimp 2 Pound, peeled, deveined and chopped\r
Chicken stock 4 Cup (64 tbs)\r
Water 4 Cup (64 tbs)\r
Converted rice 4 Cup (64 tbs)\r
Cayenne pepper 2 Teaspoon (Optional)\r
Cajun pepper sauce 2 Teaspoon\r
Parsley 4 Tablespoon, chopped finely\r
FOR THE ROLLS\r
Egg roll wrapper 1 Pound\r
Egg 1 , mixed with some water\r
Oil 3 Cup (48 tbs) (For deep frying)\r
\r
Directions\r
MAKING \r
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. \r
2. Transfer the vegetables to a large pot and add in the andouille sausage, cook stirring. Add in the shrimp and allow to cook. \r
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. \r
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. \r
5. In a frying pan, heat the oil and gradually drop the prepared rolls. Fry until golden brown and remove on paper towels. \r
\r
SERVING \r
6. Serve hot with remoulade sauce.\r
\r
Nutrition Fs\r
Serving size \r
Calories 1006 Calories from Fat 418\r
% Daily Value*\r
Total Fat 47 g73%\r
Saturated Fat 9.9 g49.3%\r
Trans Fat 0 g\r
Cholesterol 288.7 mg\r
Sodium 1330.6 mg55.4%\r
Total Carbohydrates 84 g27.9%\r
Dietary Fiber 2.8 g11.3%\r
Sugars 3.4 g\r
Protein 58 g115%\r
Vitamin A 38.3% Vitamin C 79.8%\r
Calcium 25% Iron 50.7%\r
*Based on a 2000 Calorie diet\r
\r
Download our Smoky Ribs app here: \r
\r
You can also connect with me on FaceBook & Twitter!\r
\r
\r
\r
If you are interested in the Frog Bone products, please visit:\r
\r
\r
Frog Bone Cajun Sauces provided this product for review purpose at no charge and without stipulation, nor has Smoky Ribs received any compensation for using this product.\r
\r
Music courtesy of Audio Network
\r
FOR THE JAMBALAYA:\r
Grape seed oil 1⁄2 Cup (8 tbs)\r
Yellow onion 1 , chopped finely\r
Bell peppers 2 , chopped finely\r
Celery stalk 2 , chopped finely\r
Pepper To Taste\r
Sea salt To Taste\r
Green onion 3 , chopped finely\r
Garlic clove 3 Medium, peeled, finely chopped\r
Andouille sausage 2 Pound, cut into pieces\r
Shrimp 2 Pound, peeled, deveined and chopped\r
Chicken stock 4 Cup (64 tbs)\r
Water 4 Cup (64 tbs)\r
Converted rice 4 Cup (64 tbs)\r
Cayenne pepper 2 Teaspoon (Optional)\r
Cajun pepper sauce 2 Teaspoon\r
Parsley 4 Tablespoon, chopped finely\r
FOR THE ROLLS\r
Egg roll wrapper 1 Pound\r
Egg 1 , mixed with some water\r
Oil 3 Cup (48 tbs) (For deep frying)\r
\r
Directions\r
MAKING \r
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. \r
2. Transfer the vegetables to a large pot and add in the andouille sausage, cook stirring. Add in the shrimp and allow to cook. \r
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. \r
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. \r
5. In a frying pan, heat the oil and gradually drop the prepared rolls. Fry until golden brown and remove on paper towels. \r
\r
SERVING \r
6. Serve hot with remoulade sauce.\r
\r
Nutrition Fs\r
Serving size \r
Calories 1006 Calories from Fat 418\r
% Daily Value*\r
Total Fat 47 g73%\r
Saturated Fat 9.9 g49.3%\r
Trans Fat 0 g\r
Cholesterol 288.7 mg\r
Sodium 1330.6 mg55.4%\r
Total Carbohydrates 84 g27.9%\r
Dietary Fiber 2.8 g11.3%\r
Sugars 3.4 g\r
Protein 58 g115%\r
Vitamin A 38.3% Vitamin C 79.8%\r
Calcium 25% Iron 50.7%\r
*Based on a 2000 Calorie diet\r
\r
Download our Smoky Ribs app here: \r
\r
You can also connect with me on FaceBook & Twitter!\r
\r
\r
\r
If you are interested in the Frog Bone products, please visit:\r
\r
\r
Frog Bone Cajun Sauces provided this product for review purpose at no charge and without stipulation, nor has Smoky Ribs received any compensation for using this product.\r
\r
Music courtesy of Audio Network
Category
📺
TV