This post may contain affiliate links. Please see our disclosure policy.

Fried Jambalaya Balls

Spicy sausage and rice balls get fried to crispy golden brown for the perfect game day appetizer.

Fried Jambalaya Balls


  • 1 pound Odom's Tennessee Pride® Mild Country Sausage
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
  • 2 cups water
  • 1 (8 ounce) package Jambalaya rice dinner mix
  • 4 ounces cream cheese
  • 1 1/2 cups panko bread crumbs
  • 2 eggs
  • 2 tablespoons water
  • 1/2 cup all-purpose flour
  • 4 cups Pure Wesson® Vegetable Oil


  1. Cook sausage and red pepper flakes in large saucepan over medium-high heat until browned and crumbled, about 8 minutes; drain. Stir in undrained tomatoes, 2 cups water, rice mix and Cajun seasoning; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
  2. Stir in cream cheese. Pour into 9x13-inch baking dish. Refrigerate until cool enough to handle, about 1 hour.
  3. Place panko bread crumbs in a shallow dish. Whisk together eggs and 2 tablespoons water in a second shallow dish. Place flour in third shallow dish.
  4. Use a table knife to make cuts and divide sausage mixture into 18 portions. Roll each portion into a football shape. Coat each ball in flour followed by egg and panko breadcrumbs. Refrigerate 30 minutes.
  5. Heat oil in Dutch oven over medium heat to 350 degrees F. Fry until golden brown, about 8 minutes, turning occasionally.

Prep time: 60 min | Total time: 2 hr | Yield: 18 servings

Nutrition Information: 217 calories, 17g Carbs

Recipe and photo credit (used with permission): Conagra Brands, Inc.