Best 2 Jambalaya Balls Recipes

Journey to the heart of Cajun country with our delectable Jambalaya Balls, a symphony of flavors and textures that will tantalize your taste buds. These irresistible morsels encapsulate the essence of Louisiana cuisine, bursting with succulent shrimp, tender chicken, and the holy trinity of Creole cooking: onions, celery, and bell peppers. Immersed in a rich and savory sauce infused with Cajun spices, each bite transports you to the vibrant streets of New Orleans. But that's not all; we've curated a collection of unique Jambalaya Ball recipes to suit every palate. From classic Jambalaya Balls to vegetarian and seafood variations, our recipes offer a culinary adventure that will leave you craving more. So, put on your apron, gather your ingredients, and prepare to embark on a taste sensation like no other.

Let's cook with our recipes!

JAMBALAYA BALLS

Jambalaya Balls image

Categories Bread Sauce Roast Shrimp

Yield Makes about forty 3/4-inch meatballs

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound ground pork
1 pound ground chicken, preferably thigh meat
1/2 pound andouille sausage, finely diced
1/2 pound shrimp, shelled, deveined, and finely diced
3 cups cooked long-grain white rice
1 small red onion, finely diced
1 red bell pepper, halved, seeded, and finely diced
2 large eggs
1/2 cup bread crumbs
2 tablespoons tomato paste
1 garlic clove, minced
1 tablespoon sweet paprika
1 teaspoon crushed red pepper flakes
Pinch of cayenne pepper
1 teaspoon salt

Steps:

Preheat the oven to 450°F. Drizzle the olive oil into a 12 × 17-inch rimmed baking sheet and use your hand to evenly coat the entire surface. Set aside.
Combine the ground pork, ground chicken, sausage, shrimp, rice, onions, bell peppers, eggs, bread crumbs, tomato paste, garlic, paprika, red pepper flakes, cayenne, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4-inch meatballs, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 14 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.

JAMBALAYA BALLS

Jambalaya Balls image

These are from a roadhouse in Texas....yum, yum, YUM!

Provided by Deborah Frushon

Categories Other Snacks

Number Of Ingredients 20

Ingredients

1 c dark ruox
1 lb diced bell pepper
1/2 lb diced celery
1 lb diced onion
2 Tbsp minced garlic
2 lb tasso
2 lb andouille sausage
1 1/2 lb hot italian sausage
3 lb raw diced chicken thighs
1 can(s) rotel
1 qt chicken stock
2 Tbsp creole seasoning
1 bay leaf
1 can(s) (small) tomato paste
2 Tbsp tobasco
1 Tbsp sea salt
1 Tbsp cayenne pepper
1 c chopped parsley
3 c cooked white rice
1/2 c peanut oil

Steps:

1. Make a dark roux with ½ cup flour & ½ cup peanut oil. Add vegetables and cook on low heart for 1 hour. Cook all the meats in a roasting pan in 350 deg oven for ½ hour. Drain and add to roux mix. add all other ingredients except rice and simmer for 1 hour. Add rice, and mix well. Chill. When ready to make balls, use a 2 oz scoop and make balls. Roll in flour, beaten egg and breadcrumbs and fry for 5 minutes or until golden brown and hot.
2. Serve w bbq sauce and jezebel sauce.

Tips:

Prep your ingredients in advance: This will help you save time and ensure that you have everything you need when you start cooking.
Use a large skillet or Dutch oven: This will give you plenty of room to brown the jambalaya balls and cook the rice.
Don't overcrowd the skillet: When browning the jambalaya balls, cook them in batches so that they have room to brown evenly.
Cook the rice according to the package directions: This will ensure that the rice is cooked properly.
Season the jambalaya to taste: Add more salt, pepper, or cayenne pepper to taste, if desired.
Serve the jambalaya hot: This dish is best served immediately after it is cooked.

Conclusion:

Jambalaya balls are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover rice. The combination of the savory jambalaya filling and the crispy fried coating is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give jambalaya balls a try.