Cooking Instructions
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Step 1
Heat
Grapeseed Oil (1/2 cup)
in a skillet, then add the
Yellow Onion (1)
,
Green Bell Peppers (2)
,
Celery (2 stalks)
, and
Scallions (1 bunch)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and sauté for 5 minutes.
Step 2
Stir in the
Garlic (3 cloves)
in the last minute. Remove the pan when fragrant.
Step 3
Transfer the vegetables to a large pot and add in the
Andouille Sausages (2 lb)
, cook for a few minutes to render out the fat and brown the sausage a bit.
Step 4
Add in the
Shrimp (2 lb)
and stir them in. Make sure to season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Pour the
Chicken Stock (4 cups)
, and
Water (4 cups)
and turn the heat up. Add the
Converted Rice (4 cups)
,
Cayenne Pepper (1/2 Tbsp)
, and
Cajun Sauce (1/2 Tbsp)
.
Step 6
Once boiling, add the
Fresh Parsley (1/4 cup)
and cover to cook for 45 minutes. No need to stir. Just cover and let it cook.
Step 7
Cool the jambalaya down. Begin to heat up the
Frying Oil (3 cups)
in a large enough pan. Beat an
Egg (1)
mixed with a little water for the egg wash. Place about 2 Tbsp of the mixture in the middle of one
Spring Roll Wrappers (1 lb)
.
Step 8
Starting at the bottom begin to roll the jambalaya roll. Fold the sides in over the filling and continue to roll.
Step 9
Just before you finish rolling, add a bit of egg wash to the top corner of the wrapper. Finish rolling, and repeat with the remaining wrappers and filling.
Step 10
Working in batches, fry up the rolls until they are golden brown on the outside. Make sure to move them around so they fry evenly. Place the cooked rolls on a pan lined with paper towels.
Step 11
Enjoy with your favorite dipping sauce and beer!
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