Cajun Arancini Recipe

Prep rice mixture

In a large bowl, break up any clumps in 4 cups chilled cooked rice with a fork. Add 1.5 cups shredded cooked chicken, 1/2 cup finely chopped onion, 1/4 cup diced green bell pepper, 1/4 cup diced celery, 2 tsp minced garlic, 2 tbsp Cajun seasoning, 1/2 cup grated Parmesan, 2 beaten eggs, 1/2 cup flour, 2 tbsp chopped parsley (optional), 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly until ingredients are evenly distributed and the mixture holds together when pressed. If too loose, add up to 2 tbsp more flour; if too dry, add 1 egg white or 1-2 tbsp water.

Shape the arancini

With slightly damp hands, scoop about 1/4 cup of the rice mixture and shape into compact balls about 1.5–2 inches (golf-ball size). Press firmly to ensure they hold. Place formed balls on a parchment-lined baking sheet. Makes approximately 18–22 balls depending on size.

Chill to set

Cover and refrigerate the shaped rice balls for at least 30 minutes (or up to 2 hours). Chilling helps them firm up so they don’t fall apart during breading and frying.

Set up breading station

Arrange three shallow bowls: one with 3/4 cup all-purpose flour, one with 2 beaten eggs, and one with 1.5 cups panko breadcrumbs. Season the flour with a pinch of salt and pepper and toss the panko with a little extra Cajun seasoning if desired.

Dredge rice balls

Remove chilled rice balls from refrigerator. Working in batches, roll each ball in flour (shake off excess), dip into beaten eggs, then press into panko breadcrumbs to fully coat. For an extra-crispy shell, double-dip: return to egg and panko for a second coat.

Heat oil

Pour 4 cups vegetable oil into a heavy-bottomed pot to a depth of about 2–3 inches. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry arancini

Carefully lower 3–4 rice balls into the hot oil without crowding. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep fried arancini warm in a 200°F (95°C) oven while you finish remaining batches.

Sauté aromatics

In a medium sauté pan over medium heat, melt 3 tbsp butter with 1 tbsp vegetable oil. Add 1 cup chopped onion, 1/2 cup diced green bell pepper and 1/2 cup diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add tomato paste and roux

Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor. Sprinkle 3 tbsp flour over the vegetables and stir continuously for 2–3 minutes to cook the raw flour — this forms a light roux which will thicken the sauce.

Deglaze and simmer

Gradually whisk in 2 cups low-sodium chicken stock, scraping any browned bits from the bottom of the pan. Add 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp Cajun/Creole seasoning, 1 bay leaf, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes until sauce is slightly reduced and coats the back of a spoon. Taste and adjust seasoning.

Finish sauce

Remove bay leaf. Stir in 1 tbsp fresh lemon juice, 2 tbsp chopped green onions and 2 tbsp chopped parsley. Keep sauce warm until ready to serve. If sauce becomes too thick, thin with up to 1/4 cup more stock or water.

Place 3–4 warm arancini on each plate. Spoon generous portions of the hot etouffee over and around the rice balls so they are smothered but still retain some crispness on top. Garnish with additional chopped green onions and parsley and an extra sprinkle of Cajun seasoning or grated Parmesan if desired. Serve immediately.