Cajun Shrimp & Andouille Jambalaya Rolls

Recipe

19 INGREDIENTS • 11 STEPS • 1HR 15MINS

Cajun Shrimp & Andouille Jambalaya Rolls

4.8

4 ratings

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!

Cajun Shrimp & Andouille Jambalaya Rolls

Save

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

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 15MINS

Total Time

$7.17

Cost Per Serving

Ingredients

Servings

8

US / Metric

1/2 cup

Grapeseed Oil

1

Yellow Onion, finely chopped

2

Green Bell Peppers, finely chopped

2 stalks

Celery, finely chopped

1 bunch

Scallion, finely chopped

2 scallions per 8 servings

to taste

to taste

Ground Black 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

Cajun Sauce

Used Frog Bone Cajun Pepper Sauce

1/4 cup

Fresh Parsley, finely chopped

1 lb

Spring Roll Wrappers

1

3 cups

Frying Oil

Nutrition Per Serving

VIEW ALL

Calories

1817

Fat

121.5 g

Protein

57.2 g

Carbs

124.0 g

Cajun Shrimp & Andouille Jambalaya Rolls

Save

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

Cooking InstructionsHide images

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 Scallion (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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