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Indaswamp's Jambalaya and White Bean fritters

262 views 3 replies 2 participants last post by  Indaswamp 
#1 ·
Here in south Louisiana, Jambalaya and white beans go together like peanut butter and jelly. Most everyone here cooks a pot of whitebeans 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 fritters (makes about 20 2" balls.)

Fritter 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. :thumbsup:

You would not think simple beans and rice could taste so good!!! :beer:
 
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#4 ·
billybob123 said:
Wife's making Jambalaya tonight for grandson #1, it's his favorite meal. Might have to try them fritters...
They are good my friend. Make the beans thick and they hold together better. Really good with fresh made remoulade!
 
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