by Rebbekkah
1 box Slap Ya Mama Cajun Red Beans & Rice Dinner Mix
3 1/4 cups water
1 pound sausage links (I chose Andouille)
1 package egg roll wraps
Oil for pan frying the egg rolls and the sausage
Rémoulade Sauce:
1 1/4 cup mayonnaise
1/4 cup mustard
1 Tablespoon Slap Ya Mama Cajun Pepper Sauce
1/4 teaspoon Slap Ya Mama Original Blend Cajun Seasoning
2 Tablespoons minced garlic
1/4 teaspoon pepper
To make the filling for the egg rolls, combine the boxed red beans & rice dinner and water in a quart-sized saucepan. Bring to a boil and stir thoroughly. Reduce the heat and cover. Let simmer for 25 minutes. Stir occasionally to prevent sticking.
While the red beans & rice are simmering, make your Rémoulade sauce. Combine all the ingredients in a bowl. Once you have thoroughly mixed all the ingredients together, place in the refrigerator until needed.
Your boxed dinner should still be simmering, remember to stir!
Take your sausage links and cut them into bite-sized pieces. I like my sausage to have a “snap” to it, so I cook it separately. I add the pieces to a pan with about a Tablespoon of oil. Once the sausage is done, place on a plate with a paper towel to soak up the oil.
Your red beans & rice should be ready. Stir and check your timer! Don’t move on until it's done. Combine your rice and sausage once the dinner is finished simmering. Next, take an egg roll wrapper and spoon a portion of the rice and sausage mixture into the middle of the wrap. Roll the wrapper very snug. Continue making egg rolls until you have used all the rice and sausage mix.
Heat a small pan on medium-high heat with enough oil to generously cover the bottom of the pan. When the oil is very hot, place one egg roll in the pan. Be very watchful, as the egg rolls will brown fast. Using tongs, flip the egg roll on all sides until brown. It will only take a few seconds to brown each side. Continue frying the egg rolls and place on a plate with a paper towel to absorb the oil.
Serve with Rémoulade sauce or shake on a little Slap Ya Mama Cajun Pepper Sauce.
While the red beans & rice are simmering, make your Rémoulade sauce. Combine all the ingredients in a bowl. Once you have thoroughly mixed all the ingredients together, place in the refrigerator until needed.
Your boxed dinner should still be simmering, remember to stir!
Take your sausage links and cut them into bite-sized pieces. I like my sausage to have a “snap” to it, so I cook it separately. I add the pieces to a pan with about a Tablespoon of oil. Once the sausage is done, place on a plate with a paper towel to soak up the oil.
Your red beans & rice should be ready. Stir and check your timer! Don’t move on until it's done. Combine your rice and sausage once the dinner is finished simmering. Next, take an egg roll wrapper and spoon a portion of the rice and sausage mixture into the middle of the wrap. Roll the wrapper very snug. Continue making egg rolls until you have used all the rice and sausage mix.
Heat a small pan on medium-high heat with enough oil to generously cover the bottom of the pan. When the oil is very hot, place one egg roll in the pan. Be very watchful, as the egg rolls will brown fast. Using tongs, flip the egg roll on all sides until brown. It will only take a few seconds to brown each side. Continue frying the egg rolls and place on a plate with a paper towel to absorb the oil.
Serve with Rémoulade sauce or shake on a little Slap Ya Mama Cajun Pepper Sauce.
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