Zydeco Chop Chop Arancini

1 c Long Grain Rice
2 1/2 cups chicken stock
1 can light beer (we used Urban South’s Paradise Park) - can sub for more chicken stock
1/2 cup Zydeco Chop Chop
Kosher Salt
3 oz Tasso
1/2 cup Mozzarella Cheese
1/2 cup Parmesan Cheese
1 tablespoon Cajun Seasoning
2 eggs
1 1/2 cups Panko Bread Crumbs

Brown tasso in a medium saucepan. Once brown, remove tasso and add all liquid (chicken stock and beer) dry Zydeco Chop Chop, Kosher Salt and rice and bring to a boil. Once at a boil. add rice and reduce to a simmer. Allow to cook until all the liquid has been absorbed and rice is fully cooked. Remove from heat and fold in tasso.

Spread on a parchment-lined baking sheet and let cool completely— about 2 hours

Mix 2 eggs, both cheeses, Cajun seasoning and breadcrumbs into the cooled rice. Shape into 1-1 1/2 inch balls. Place back on the parchment-lined baking sheet and refrigerate for at least 1 hour.

Heat frying oil to 350. Fry the rice balls in batches, turning, until golden brown on all sides, about 4 minutes. Remove and drain on paper towels.