Jambalaya Arancini Recipe

Rinse rice under cold water until water runs clear; drain well.

In a medium saucepan, heat olive oil and butter over medium heat. Add chopped onion, bell pepper, and celery. Sauté until softened, about 4–5 minutes.

Add minced garlic, smoked paprika, oregano, thyme, and cayenne. Cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute. Add the drained diced tomatoes and cooked rice; immediately add chicken stock and salt and pepper, bring to a boil.

Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes. If using uncooked rice as specified, adjust time accordingly. Alternatively, cook rice separately and fold into the vegetable mixture with tomato paste and spices.

Once cooked, remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread the rice on a rimmed baking sheet to cool to room temperature and steam off moisture, about 30–45 minutes. Chill in refrigerator for at least 1 hour to firm up (best if cooled overnight).

While rice cools, prepare filling: in a skillet over medium heat, add the diced andouille or smoked sausage and cook until browned, about 4 minutes. If it releases a lot of fat, drain excess, leaving a little for flavor.

Add the shredded cooked chicken and frozen peas to the skillet just to warm through, 1–2 minutes. Remove from heat and stir in green onions, parsley, and shredded cheese. Taste and adjust seasoning with a pinch of salt and pepper.

In a small bowl, whisk together 1 egg with the sour cream; set aside. Beat the remaining 2 eggs in another shallow bowl for coating.

Portion chilled rice into 2-tablespoon-sized scoops (or about 1.25-inch balls) and place on a tray. Wet your hands slightly to prevent sticking.

Flatten each rice portion on your palm, place about 1 teaspoon of the chicken-sausage filling in the center, and sprinkle a small pinch of extra cheese if desired. Enclose the filling by pressing rice around it and roll to form a compact ball. Repeat until rice is used (yields about 24–28 small arancini or 12–16 larger ones).

If rice is not holding together well, stir a small amount (1–2 tbsp) of the egg+sour cream binder into the rice to help, but don’t over-moisten.

Set up a breading station with three shallow bowls: flour; beaten eggs; panko mixed with grated Parmesan, 0.25 tsp salt and 0.25 tsp pepper.

One by one, roll each rice ball in flour, shaking off excess, then dip into beaten eggs, letting excess drip off, then press into panko-Parmesan mixture to coat completely. For extra-crispy shells, double-coat: after the first panko layer, dip again in egg and press in panko again.

Place coated arancini on a lined tray and refrigerate for 20–30 minutes to firm the coating before frying.

Pour oil into a deep, heavy-bottomed pot to a depth of about 2–3 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry arancini in batches (do not overcrowd) until golden brown and crisp, about 3–4 minutes per batch, turning gently with a slotted spoon to brown evenly.

Remove to a paper-towel-lined tray to drain and sprinkle lightly with salt.

Serve warm with lemon wedges and optional hot sauce or Creole sauce on the side. Arancini can be kept warm in a 200°F (95°C) oven on a wire rack for up to 20 minutes before serving.