RECIPE
18 INGREDIENTS13 STEPS1HR 15MIN

Cajun Shrimp & Andouille Jambalaya Rolls

4.8
4 Ratings
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SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
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Here is a recipe for Shrimp & Andouille Jambalaya, that I use to make egg rolls with. Very big hit with the guys at work. These make a perfect football party food, or any party food as for as that goes! A little Asian Cajun fusion that will have you go back for more. Enjoy!

1HR 15MIN

Total Cooking Time

18

Ingredients
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1/2 cup
Grapeseed Oil
1
Yellow Onion , finely chopped
2
Green Bell Peppers , finely chopped
2 stalks
Celery , finely chopped
2
Scallions , finely chopped
to taste
Salt and Pepper
3 cloves
Garlic , finely chopped
2 lb
Andouille Sausages , cut
2 lb
Shrimp , peeled, deveined
4 cups
Chicken Stock
4 cups
Water
4 cups
Converted Rice
1/2 Tbsp
Cayenne Pepper
1/2 Tbsp
Frog Bone Cajun Pepper Sauce
1/4 cup
Fresh Parsley , finely chopped
1 lb
Spring Roll Wrappers
3 cups
Frying Oil
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Directions

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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 (2) . Season with Salt and 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 and Pepper (to taste) .
Step 5
Pour the Chicken Stock (4 cups) , Water (4 cups) and turn the heat up. Add the Converted Rice (4 cups) , Cayenne Pepper (1/2 Tbsp) , and Frog Bone Cajun Pepper 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 two tablespoons 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.
Step 9
Fold the sides in over the filling and continue to roll.
Step 10
Just before you finish rolling, add a bit of egg wash to the top corner of the wrapper.
Step 11
Finish rolling, and repeat with the remaining wrappers and filling.
Step 12
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 13
Enjoy with your favorite dipping sauce and beer!

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