Deep Fried Jambalaya

"Cajun shrimp, andouille sausage, and flavorful rice inside a crispy crunchy batter. If you like jambalaya, you’re going to love it deep-fried! Don’t skip the refrigeration steps. The mixture needs to be slightly cold so it will not fall apart when frying. Don’t overcrowd your pan when frying, or the oil temperature may drop. I suggest frying no more than 4-6 at a time depending on the size of your pan. To save time: the jambalaya, and sausage can be prepared a day or so beforehand. "

Cooking MethodSkillet