Deep-Fried Jambalaya Balls with Cajun Dipping Sauce - Tony Chachere's

Ingredients

• 1 Box Tony’s Creole Jambalaya Rice Dinner Mix
• 2 1/4 Cups Water
• 1 Pound Shrimp, Deveined
• 1 Tablespoon Butter
• 3 Teaspoons Tony’s Original Creole Seasoning
• 2 Ropes Smoked Andouille Sausage, Diced
• 1 Tablespoon Olive Oil
• 1 Sweet Onion, Diced
• 1 Bell Pepper, Diced
• 2 Cloves Garlic, Minced
• 1 Cup All-Purpose Flour
• 3 Teaspoons Tony’s Original Creole Seasoning, Divided
• 3 Eggs, Beaten
• 2 Cups Unseasoned Panko Bread Crumbs
• Vegetable Oil for Frying
• 1 Cup Mayonnaise
• 2 Tablespoons Ketchup
• 1 Teaspoon Creole Mustard
• 1 Tablespoon Lemon Juice, Freshly Squeezed
• 1 Tablespoon Tony’s Pepper Sauce
• 2 Teaspoons Tony’s Original Creole Seasoning