- 3 cups Frying Oil
- 1 Egg
- 1 lb Egg Roll Wrappers
- 4 tbsp Parsley
- 2 tsp Frog Bone Cajun Pepper Sauce
- 2 tsp Cayenne Pepper (optional)
- 4 cups Converted Rice
- 4 cups Water
- 4 cups Chicken Stock
- 2 lb Shrimp
- 2 lb Andouille Sausage
- 3 cloves Garlic Cloves
- 2 Green Onions
- 2 Green Bell Peppers
- 2 stalks Celery
- 1 Yellow Onion
- ½ cup Grape seed Oil
- to taste Salt and Pepper
1. Finely chop the yellow onion, garlic cloves, celery, green onions and green bell peppers.
2. Cut the Andouille sausage.
3. Peel, shell and devein the shrimp.
4. Chop the shrimps up into smaller pieces.
5. In a skillet with some grape seed oil, sauté the onion, green onions, bell pepper, and season with salt and pepper. Sauté for 5 minutes, and in the last minute add the minced garlic.
6. Transfer the vegetables to a large pot and add in the Andouille sausage, cook for a few minutes to render out fat and brown the sausage a bit.
7. Add in the shrimp and stir them in. Make sure to season with salt and black pepper.
8. Pour the chicken stock, water, and turn the heat up. Add the converted rice, cayenne pepper, and frog bone Cajun pepper sauce.
9.Once boiling, add the parsley and cover to cook for 45 minutes. No need to stir. Just cover and let it cook.
10. Cool the jambalaya down. Begin to heat up the frying oil in a large enough pan. Beat and egg mixed with a little water for the egg wash. Place about two tablespoons of the mixture in the middle of one wrapper.
11. Starting at the bottom begin to roll the jambalaya roll.
12. Fold the sides in over the filling to continue to roll.
13. Just before you finish rolling, add a bit of egg wash to the top corner of the wrapper.
14. Finish rolling, and repeat with the remaining wrappers and filling.
15. Working in batches, fry up the rolls until they are golden brown on the outside. Make sure to move them around so they fry evenly. Place the cooked rolls on a pan lined with paper towels.
16. Enjoy with your favorite dipping sauce and beer.
Recipe courtesy of SmokyRibs and sidechef.com