As some of you know, I cooked jambalaya and white beans last week...
https://www.smokingmeatforums.com/t...-jambalaya-with-white-beans-and-tasso.273393/
First, the remoulade sauce. This is a white remoulade and the one I grew up on. There are many variations, as you get to New Orleans you will find a more creole mustard based sauce.
http://www.jfolse.com/recipes/stocks_sauces/stock_sauce57.htm
The Recipe:
Most everyone here cooks a pot of white beans when they cook a jambalaya. This is an old camp favorite to use up the leftovers in an easy-to-pack form to take into the field on the hunt, or serve them up at the fish fry the next day as an appetizer! They go QUICK!!!
Leftover Jambalaya and white bean boulettes (makes about 20 2" balls.)
Boulette batter
1.5~2 quarts leftover jambalaya cold
1 quart leftover white beans (navy) slightly warmed in microwave (this is to loosen the beans to pick the meat out)
1/4 cup finely diced red bell pepper
1/4 cup fresh sliced green onion tops
1 TBSP Louisiana hot sauce
1 tsp. steen's cane syrup
dash of dried thyme leaves
dash of crushed rosemary leaves
1/4 tsp. onion powder
1/4 tsp. garlic powder
salt to taste
cracked black pepper to taste
1 egg lightly beaten
about 1/4 cup french bread crumbs
oil (or bacon grease) for frying
breading
1 egg lightly beaten
1 cup milk
2 cups all purpose flour
1/4 cup corn starch
1/2 cup seasoned fish fry
To make:
Place jambalaya in a 4 qt. bowl or pot and break the rice clumps with a spoon or your hands. You want the rice cold so that it will break apart into individual grains instead of mushing out. Sift through and remove all large meat pieces and reserve on a cutting board (discard bones if any). Cut meat into 1/4" dice and return to bowl. Add Bell pepper, green onion, hot sauce, steen's syrup, and seasonings to bowl. Mix well with a large spoon or rubber spatula. Add slightly beaten egg and mix in well. Add slightly warmed white beans to bowl one spoonful at a time and pick large pieces of ham and andouille out and reserve on cutting board. Chop meats into 1/4" dice and return to bowl. stir in beans and meats into mixture. Sprinkle bread crumbs little at a time until mixture tightens and you can make a ball. It depends on how wet or dry the jambalaya rice and white beans are as to how much bread crumbs you will need. Once finished, set aside and make batter and breading.
In a separate bowl or shallow pan, beat egg and milk. In another pan, sift flour, corn starch and fish fry and mix well. (you can make balls or patties. patties are easier to pan fry if you are not deep frying). Take a spoonful of the jambalaya and white bean fritter mix and with your hands, make a ball about 1 1/2~2" dia. rolling it around to uniform shape (rubber gloves recommended) and place ball onto a sheet pan sprinkled with a little flour mix repeat until all balls are formed. Roll each ball in flour mix, then in egg mix, then back into flour mix.
heat oil to 325* and pan fry or deep fry until batter is dark golden brown. serve hot as a camp appetizer with Remoulade sauce or cool them to take in the duck blind the next day.
You would not think simple beans and rice could taste so good!!!
Pics:
jambalaya with cubed meat green onion, bell pepper...(I used purple and sweet golden I had on hand)
Worcestershire sauce, hot sauce, and molasses added along with seasonings...
White beans mixed in with egg and bread crumbs...
boulettes made..
battered about to hit the grease...
Out the fryer...
With the remoulade...
I made these at the firehouse tonight as an appetizer....
https://www.smokingmeatforums.com/t...-jambalaya-with-white-beans-and-tasso.273393/
First, the remoulade sauce. This is a white remoulade and the one I grew up on. There are many variations, as you get to New Orleans you will find a more creole mustard based sauce.
http://www.jfolse.com/recipes/stocks_sauces/stock_sauce57.htm
The Recipe:
Most everyone here cooks a pot of white beans when they cook a jambalaya. This is an old camp favorite to use up the leftovers in an easy-to-pack form to take into the field on the hunt, or serve them up at the fish fry the next day as an appetizer! They go QUICK!!!
Leftover Jambalaya and white bean boulettes (makes about 20 2" balls.)
Boulette batter
1.5~2 quarts leftover jambalaya cold
1 quart leftover white beans (navy) slightly warmed in microwave (this is to loosen the beans to pick the meat out)
1/4 cup finely diced red bell pepper
1/4 cup fresh sliced green onion tops
1 TBSP Louisiana hot sauce
1 tsp. steen's cane syrup
dash of dried thyme leaves
dash of crushed rosemary leaves
1/4 tsp. onion powder
1/4 tsp. garlic powder
salt to taste
cracked black pepper to taste
1 egg lightly beaten
about 1/4 cup french bread crumbs
oil (or bacon grease) for frying
breading
1 egg lightly beaten
1 cup milk
2 cups all purpose flour
1/4 cup corn starch
1/2 cup seasoned fish fry
To make:
Place jambalaya in a 4 qt. bowl or pot and break the rice clumps with a spoon or your hands. You want the rice cold so that it will break apart into individual grains instead of mushing out. Sift through and remove all large meat pieces and reserve on a cutting board (discard bones if any). Cut meat into 1/4" dice and return to bowl. Add Bell pepper, green onion, hot sauce, steen's syrup, and seasonings to bowl. Mix well with a large spoon or rubber spatula. Add slightly beaten egg and mix in well. Add slightly warmed white beans to bowl one spoonful at a time and pick large pieces of ham and andouille out and reserve on cutting board. Chop meats into 1/4" dice and return to bowl. stir in beans and meats into mixture. Sprinkle bread crumbs little at a time until mixture tightens and you can make a ball. It depends on how wet or dry the jambalaya rice and white beans are as to how much bread crumbs you will need. Once finished, set aside and make batter and breading.
In a separate bowl or shallow pan, beat egg and milk. In another pan, sift flour, corn starch and fish fry and mix well. (you can make balls or patties. patties are easier to pan fry if you are not deep frying). Take a spoonful of the jambalaya and white bean fritter mix and with your hands, make a ball about 1 1/2~2" dia. rolling it around to uniform shape (rubber gloves recommended) and place ball onto a sheet pan sprinkled with a little flour mix repeat until all balls are formed. Roll each ball in flour mix, then in egg mix, then back into flour mix.
heat oil to 325* and pan fry or deep fry until batter is dark golden brown. serve hot as a camp appetizer with Remoulade sauce or cool them to take in the duck blind the next day.
You would not think simple beans and rice could taste so good!!!
Pics:
jambalaya with cubed meat green onion, bell pepper...(I used purple and sweet golden I had on hand)
Worcestershire sauce, hot sauce, and molasses added along with seasonings...
White beans mixed in with egg and bread crumbs...
boulettes made..
battered about to hit the grease...
Out the fryer...
With the remoulade...
I made these at the firehouse tonight as an appetizer....
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