Name: Jambalaya Egg Rolls (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Cajun
Ingredients: 1 pound Chicken-boneless, skinless thighs; 2 tbsp Cajun seasoning; 1 tsp Paprika; 1/2 tsp Cayenne pepper; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1 cup Onion-diced; 1 cup Bell pepper-diced (green or red); 1/2 cup Celery-diced; 1 cup Long-grain rice-uncooked; 2 cups Chicken broth; 1 (14.5 ounce) can Diced tomatoes-undrained; 1 tbsp Tomato paste; 16 Egg roll wrappers; 1 Egg-beaten (for sealing); Vegetable oil For frying

Recipe tier

A fun fusion dish combining the flavors of Louisiana jambalaya in a crispy egg roll wrapper.

Total 1h 15m

Serves 8

Steps 10

Ingredients 16

Soundtrack the cook

Soul kitchen · 90 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Chicken
1 pound 450 g Chicken-boneless, skinless thighs
Jambalaya Seasoning
2 tbsp 30 mL Cajun seasoning
1 tsp 5 mL Paprika
tsp 2.5 mL Cayenne pepper
tsp 2.5 mL Garlic powder
tsp 2.5 mL Onion powder
Vegetables
1 cup 140 g Onion-diced
1 cup 140 g Bell pepper-diced (green or red)
cup 70 g Celery-diced
Rice & Sauce
1 cup 195 g Long-grain rice-uncooked
2 cups 480 mL Chicken broth
1 (14.5 ounce) can 411 g Diced tomatoes-undrained
1 tbsp 15 mL Tomato paste
Egg Roll Components
16 N/A Egg roll wrappers
1 N/A Egg-beaten (for sealing)
Vegetable oil N/A For frying

Equipment

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Instructions

🎙️ Cook with voice coach

Cut Chicken into small, bite-sized pieces. Season Chicken with Jambalaya Seasoning.
Heat oil in a large skillet over medium-high heat. Add Chicken and cook until browned and cooked through. Remove Chicken from skillet and set aside.
In the same skillet, sauté Vegetables until softened, about 5-7 minutes.
Add Rice, Chicken broth, Diced tomatoes, and Tomato paste to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until Rice is cooked and liquid is absorbed.
Stir in the cooked Chicken. Let cool completely.
Place about 2-3 tablespoons of the Jambalaya mixture in the center of each Egg roll wrapper. Brush edges with beaten Egg.
Fold the sides of the wrapper over the filling, then roll tightly to enclose. Seal the edge with the beaten Egg.
Heat Vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry Egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve with your favorite dipping sauce.