- 3 ¼ tablespoons vegetable oil
- ½ cup chopped onions
- ½ cup chopped bell peppers
- 1 rib celery, chopped
- 4 ounces andouille, chopped
- 2 cups chicken stock
- 2 teaspoons salt
- Hot sauce to taste
- 1 ¼ tablespoons all-purpose flour
- 3 cups cooked long-grain rice
- 2 tablespoons chopped green onions
- 2 tablespoons chopped parsley
- Seasoned flour for dredging
- Vegetable oil for frying
Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat. Add the onions, bell peppers and celery and cook, stirring, until they are soft, about 5 minutes.
Add the andouille and cook for about 5 minutes, stirring occasionally. The mixture will become brown. Add the chicken stock, salt and hot sauce and bring to a boil.
In a small skillet, combine the remaining 1¼ tablespoons of vegetable oil and the unseasoned flour over medium heat and make a blond roux. Add this roux to the andouille mixture and simmer for about 5 minutes, stirring until the mixture thickens.
Remove from heat. Cool, stirring occasionally, for about 20 minutes. Once the mixture has cooled down, add the rice, green onions and parsley. Mix well.
Cover and refrigerate until the mixture has cooled completely. Form the rice mixture into 2-inch patties (about l4 patties). Lightly dredge or sprinkle lightly with the seasoned flour.In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil over medium-high heat and pan-fry 2 to 3 patties at a time, for several minutes on each side until lightly browned. Repeat the process until all of the patties are cooked.