Perfect for Game Day Noshing: Red Beans and Rice Arancini #gamedayfod #homegating #redbeansandrice #appetizers

Confession: I meant to share today's recipe during the holidays, but I simply ran out of time. Luckily, they're also a great appetizer to serve at any football-watching parties you have planned over the next few weeks! My Red Beans and Rice Arancini conveniently start with a boxed red beans and rice mix. After chilling in the fridge, the mixture is rolled into balls, breaded, and fried. Even the pickiest eaters I know absolutely love this delicious appetizer. 

Red Beans and Rice Arancini

adapted from Christmas with Southern Living

Ingredients (makes 22 pieces):

• 8-ounce package red beans and rice mix [NOTE: I use Zatarain's]
• 1/2 pound smoked sausage, finely diced
• 3 large scallions, thinly sliced
• 1/2 cup all-purpose flour + 1 TBS Cajun seasoning
• 2 large eggs 
• 1/4 cup milk
• 1 cup seasoned dry breadcrumbs
• Vegetable oil for frying

For the dipping sauce:

• 1 cup mayonnaise
• 1 TBS grainy Creole mustard
• 1 TBS ketchup
• 1 tsp. hot sauce
• 2 thinly sliced green onions
• 1 TBS dill relish

Directions:

Step 1: Cook red beans and rice according to package directions, adding the chopped sausage before cooking. Stir in scallions. Cover and chill mixture at least 4 hours...but overnight works great.

Step 2: Shape chilled mixture into 22 balls (about 2 heaping tablespoons per ball). I use a cookie scoop to ensure each piece is the same size. Gather three shallow bowls: Add flour and Cajun seasoning to the first bowl. Whisk eggs and milk in the second bowl. Place breadcrumbs in the third bowl. 

Form an assembly line to prepare the arancini for frying. Dredge red beans and rice balls in the seasoned flour, dip in the egg mixture, and roll in breadcrumbs to coat. Place breaded arancini on a parchment-lined baking sheet, cover loosely with plastic wrap, and chill at least 30 minutes -- or up to 24 hours.

Step 3: Pour oil to a depth of 2 inches in a deep skillet; heat to 350℉. Fry rice balls, in batches, until golden -- flipping a few times to ensure even color. This will take approximately 2-3 minutes per batch. Remove arancini with a slotted spoon, drain on paper towels, and immediately sprinkle with salt. 

Step 4: Make the dipping sauce by combining the mayonnaise, Creole mustard, ketchup, hot sauce, green onion, and dill relish in a small bowl. Plate the warm arancini in a circle on the outer perimeter of a round serving plate, then place the bowl of dip in the middle.

Wow...these creative Louisiana-inspired arancini are absolutely amazing! The outside fries up perfectly crispy...while the inside features creamy, smoky red beans and rice. The addition of smoked sausage and green onion adds a nice texture to the arancini. The creamy, lightly spicy dipping sauce is a perfect addition. I hope that you add these tasty bites to your upcoming NCAA National Championship...or NFL playoff...appetizer menu. They're sure to be a culinary touchdown! Everyone I've made these arancini for raves about their flavor...and quickly asks me for the recipe. I especially love that they can be prepped up to a day ahead, then quickly cooked and served when your guests arrive.