Risotto Cakes with Bayou Sauce

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 1 package Zatarain's Jambalaya mix (seasoned rice mix)
 * 1 lb andouille sausage, diced
 * ½ lb crabmeat
 * ½ cup onion, diced
 * 1 celery stalk, diced
 * 1 green pepper, diced
 * 1 egg
 * 2 tablespoons mayonnaise
 * 4 cans chicken broth
 * ½ stick butter
 * flour
 * peanut oil

Sauce

 * 3 tablespoons sour cream
 * 2 tablespoons mayonnaise
 * 1 tablespoon Zatarain's Creole Mustard

Directions

 * 1) Sauté sausage, onion, celery, green pepper for about 8 minutes over medium heat.
 * 2) Add chicken broth and jambalaya mix and cook for 25 minutes.
 * 3) Add crabmeat and continue to cook and stir occasionally for 5 minutes.
 * 4) Stir butter into mixture and remove from heat.
 * 5) Store mixture in refrigerator for at least 1 hour.
 * 6) Add egg and mayonnaise to mixture.
 * 7) The mixture should be thick by now.
 * 8) Sprinkle flour about ¼ inch thick on a cutting board.
 * 9) Spoon about a tablespoon of the mixture onto the flour to make one cake.
 * 10) Flatten the cake with a spatula, and flip it to dredge the other side in the flour.
 * 11) Heat nonstick skillet and add about ¼ inch of the peanut oil over medium heat.
 * 12) 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.
 * 13) Mix sauce ingredients and serve over cakes.