Jambalaya Fritters Trio Recipe

Dice bell peppers, celery and onion into small, roughly equal-size pieces (about 1/4-inch). Slice scallions and chop parsley. Ensure cooked proteins (andouille, shrimp, chicken) are diced or shredded to bite-size pieces so each fritter will contain a representation of the trio.

If your shrimp are large, roughly chop into 1/2-inch pieces. Pat proteins dry with paper towel to remove excess moisture; dry pieces help batter adhere.

In a medium bowl combine 1/2 cup mayonnaise, 2 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp cayenne, 1 tbsp chopped capers (if using), 1 tbsp minced shallot and 1 tbsp chopped parsley.

Whisk until smooth. Taste and season with 1/4 tsp kosher salt and 1/4 tsp black pepper; adjust lemon or hot sauce to preference. Refrigerate at least 20 minutes to let flavors meld while you make the fritters.

In a large bowl whisk together 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, 2 tsp baking powder, 1 tsp kosher salt, 1 tsp sugar, 1/4 tsp cayenne, 1 tsp smoked paprika and 1/2 tsp black pepper until evenly combined.

In a separate bowl whisk 2 large eggs, 1 cup buttermilk, 2 tbsp melted cooled butter and 1 tbsp vegetable oil (if using) until combined.

Make a well in the dry ingredients and pour the wet mixture in. Stir with a spatula just until mostly combined; a few small lumps are fine. Do not overmix.

Fold in the diced andouille (3/4 cup), chopped shrimp (3/4 cup), shredded chicken (3/4 cup), diced green and red peppers (1/2 cup each), diced celery (1/2 cup), diced onion (1/2 cup), sliced scallions (1/4 cup), and 2 tbsp chopped parsley. If batter feels too loose to hold bits together, add up to 2 tbsp additional flour or cornmeal to reach a thick scoopable batter (consistency like thick pancake batter / spoon should mound).

Taste a tiny bit of batter (optional) and adjust seasoning with additional salt, black pepper or hot sauce as needed. Let batter rest 5–10 minutes while you heat the oil.

Pour 3–4 cups neutral frying oil into a wide, heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and browns in ~45–60 seconds the oil is ready.

Lightly dust the proteins/vegetables with the 1/4 cup flour and 1/4 cup fine cornmeal mixture (optional) to help batter adhere; shake off excess. Using a 1.5 tablespoon or small scoop, drop heaping spoonfuls of batter into the hot oil, spacing fritters about 1–2 inches apart. Work in batches to avoid crowding.

Fry fritters for 2.5–3.5 minutes per side, flipping once, until golden brown and cooked through (internal temperature of any chicken should be safe and shrimp opaque). Adjust heat as needed to maintain 325–350°F; lower heat if fritters brown too quickly.

Use a slotted spoon to transfer cooked fritters to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batter. This recipe should yield about 24–30 small fritters depending on portion size.

Arrange fritters on a platter. Garnish with chopped parsley, scatter lemon wedges, and serve warm with the remoulade dipping sauce on the side.

If desired, label or plate as a 'Trio' by ensuring each serving gets an even distribution of andouille, shrimp and chicken pieces so each bite reflects the jambalaya trio concept.