Risotto Cakes with Bayou Sauce

Risotto Cakes With Bayou Sauce

1 package Zatarain's Jambalaya Mix 1 lb Andouille sausage, diced 1/2 lb crabmeat 1/2 cup onion, diced 1 celery stalk, diced 1 green pepper, diced 1 egg 2 Tablespoons mayonnaise 4 cans chicken broth 1/2 stick butter Flour Peanut oil

Saut� sausage, onion, celery, green pepper for about 8 minutes over medium heat. Add chicken broth and Jambalaya Mix and cook for 25 minutes. Add crabmeat and continue to cook and stir occasionally for 5 minutes. Stir butter into mixture and remove from heat. Store mixture in refrigerator for at least 1 hour. Add egg and mayonnaise to mixture. The mixture should be thick by now. Sprinkle flour about 1/4 inch thick on a cutting board. Spoon about a tablespoon of the mixture onto the flour to make one cake. Flatten the cake with a spatula, and flip it to dredge the other side in the flour. Heat nonstick skillet and add about 1/4 inch of the peanut oil over medium heat. If the oil starts to smoke, it's too hot! Fry the cake until golden brown, about 4 minutes for the first side and 3 minutes for the second. Mix sauce ingredients and serve over cakes.

Sauce

3 Tablespoons sour cream 2 Tablespoons mayonnaise 1 Tablespoon Zatarain's Creole Mustard

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 * Catsrecipes Y-Group