Food and Travel Magazine | Jambalaya arancini

Name: Food and Travel Magazine | Jambalaya arancini
Ingredients: 1⁄4 cup rapeseed oil; 450g chicken thighs; 140g smoked andouille sausage; 1⁄4 cup brown onion, finely chopped; 1⁄4 cup green pepper, diced; 2tbsp diced celery; 1tbsp minced garlic; 1tbsp minced jalapeño; 2tsp Cajun seasoning blend; 1⁄2tsp fresh, chopped, or dried thyme; 3⁄4 cup long grain rice; 11⁄4 cup chicken stock; 1 can chopped tomatoes; 2tsp salt; 1tsp black pepper; 150g plain flour; 3 large eggs, beaten; 150g fine dried breadcrumbs or panko cooking oil, to deep fry flat-leaf parsley, to garnish (optional); 1 cup mayonnaise; 2tbsp dill pickle relish; 2tbsp capers; 1tbsp lemon juice; 1tsp lemon zest; 1tsp Worcestershire sauce; 2tsp Cajun seasoning; 1⁄2tsp smoked paprika

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Ingredients

1⁄4 cup rapeseed oil
450g chicken thighs
140g smoked andouille sausage
1⁄4 cup brown onion, finely chopped
1⁄4 cup green pepper, diced
2tbsp diced celery
1tbsp minced garlic
1tbsp minced jalapeño
2tsp Cajun seasoning blend
1⁄2tsp fresh, chopped, or dried thyme
3⁄4 cup long grain rice
11⁄4 cup chicken stock
1 can chopped tomatoes
2tsp salt
1tsp black pepper
150g plain flour
3 large eggs, beaten
150g fine dried breadcrumbs or panko cooking oil, to deep fry flat-leaf parsley, to garnish (optional)
1 cup mayonnaise
2tbsp dill pickle relish
2tbsp capers
1tbsp lemon juice
1tsp lemon zest
1tsp Worcestershire sauce
2tsp Cajun seasoning
1⁄2tsp smoked paprika