Cut Chicken into small, bite-sized pieces. Season Chicken with Creole Seasoning.
Heat oil in a large skillet over medium-high heat. Add Andouille sausage and cook until browned. Remove sausage and set aside.
Add Chicken to the skillet and cook until browned and cooked through. Remove Chicken and set aside.
In the same skillet, sauté Vegetables until softened, about 5-7 minutes.
Add Rice, Chicken broth, Diced tomatoes, Tomato paste, and Worcestershire sauce 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 and Andouille sausage. 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 a remoulade sauce for dipping.
Ingredients
8
1/2 pound225 gAndouille sausage-sliced
1/2 pound225 gChicken-boneless, skinless thighs
2 tbsp30 mLCreole seasoning
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLWhite pepper
1 cup140 gOnion-diced
1 cup140 gBell pepper-diced (green, red, and yellow)
1/2 cup70 gCelery-diced
1 cup195 gLong-grain rice-uncooked
2 cups480 mLChicken broth
1 (14.5 ounce) can411 gDiced tomatoes-undrained
1 tbsp15 mLTomato paste
1 tbsp15 mLWorcestershire sauce
16N/AEgg roll wrappers
1N/AEgg-beaten (for sealing)
Vegetable oilN/AFor frying
Equipment
Large skillet
Deep fryer or large pot
Paper towels
Instructions
Cut Chicken into small, bite-sized pieces. Season Chicken with Creole Seasoning.
Heat oil in a large skillet over medium-high heat. Add Andouille sausage and cook until browned. Remove sausage and set aside.
Add Chicken to the skillet and cook until browned and cooked through. Remove Chicken and set aside.
In the same skillet, sauté Vegetables until softened, about 5-7 minutes.
Add Rice, Chicken broth, Diced tomatoes, Tomato paste, and Worcestershire sauce 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 and Andouille sausage. 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.
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