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 ==
# Sauté 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 ¼ 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 ¼ 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.
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Category:Andouille Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Crab Recipes
Category:Egg Recipes
Category:Green bell pepper Recipes
Category:Mayonnaise Recipes
Category:Onion Recipes
Category:Prepared mustard Recipes