3 minute read
Behind the Plate
Matt Maryjanowski, Executive Chef
Brook-Lea Country Club, Rochester, NY
Country Club (Rochester, N.Y.), served his new Jambalaya Arancini appetizer at a New Orleans-inspired bourbon-tasting dinner, the feedback from members was incredible.
The recipe is rich, bold and “generously seasoned,” he says, with fresh fl avors from the aromatics. The textures are soft and crispy, and the dish fi nishes with a slight spice.
“One of the best things about this dish is that it triggers memories of a classic Jambalaya, but with a special twist,” says Maryjanowski. “It’s a prime example of how [club chefs] must continue to think outside of the box and be creative.”
Jambalaya Arancini
YIELD: 12 SERVINGS
INGREDIENTS: as needed olive oil 1⁄4 lb. andouille sausage 1 ea. small onion, fi nely diced 1⁄2 ea. green bell pepper, fi nely diced 1 stalk celery, fi nely diced 2 ea. green onions, sliced 1 lb. shrimp, peeled, deveined and chopped 2 cloves garlic, minced 1 tsp. Cajun seasoning 3 cups arborio rice, cooked 1⁄2 cup parmesan cheese, grated 1⁄2 cup parmesan cheese, grated to taste salt and pepper 1 cup fl our 2 ea. eggs, beaten 2 1⁄2 cups panko breadcrumbs, buzzed in food processor 2 1⁄2 cups panko breadcrumbs, buzzed in food processor as needed oil for frying as needed remoulade sauce for dipping as needed remoulade sauce for dipping 6. Place on a plate or baking sheet. (Chef’s note: I set up a stati on with a bowl of fl our, a bowl of beaten egg and a bowl of breadcrumbs.) 7. Place about two inches of oil in a Dutch oven. Heat the oil to 350°F. Place 5 or 6 arancini in the oil and fry unti l dark golden brown. Remove from oil and drain on a paper towel. 8. Serve hot or warm with remoulade sauce.
(Chef’s note: These can also be refrigerated up to 3 days and reheated in a 350°F oven unti l hot in the center, about 20 minutes.)
PROCEDURE: 1. Heat Dutch oven over medium-high heat. Add oil, add Heat Dutch oven over medium-high heat. Add oil, add the sausage, and cook unti l sausage is just starti ng to the sausage, and cook unti l sausage is just starti ng to brown, sti rring frequently. Add onions, green bell brown, sti rring frequently. Add onions, green bell pepper, celery and green onions to the pan. Sauté pepper, celery and green onions to the pan. Sauté unti l vegetables are translucent, about 5 mins. unti l vegetables are translucent, about 5 mins. 2. Add the shrimp, garlic, Cajun seasoning, salt and Add the shrimp, garlic, Cajun seasoning, salt and black pepper. Cook for 1 to 2 minutes unti l the black pepper. Cook for 1 to 2 minutes unti l the garlic is fragrant and the shrimp is pink. garlic is fragrant and the shrimp is pink. 3. Add the cooked arborio rice and grated Add the cooked arborio rice and grated cheese to the pan and sti r to combine. cheese to the pan and sti r to combine.
Season. Dump into a 9x13-inch baking pan Season. Dump into a 9x13-inch baking pan and spread out. 4. Place in the refrigerator for about 30 min Place in the refrigerator for about 30 minutes unti l the mixture is cold and fi rmly sti cks utes unti l the mixture is cold and fi rmly sti cks together when formed into balls. together when formed into balls. 5. Scoop out the rice mixture and form into balls Scoop out the rice mixture and form into balls about 2 inches in diameter. Roll each ball in the about 2 inches in diameter. Roll each ball in the fl our, then the beaten egg, then into the buzzed panko fl our, then the beaten egg, then into the buzzed panko breadcrumbs.
