Spicy Sunday (Jambalaya Rice Cakes)

When cooking for my crew I have a lot of different needs to meet. Their is always one kid in the bunch it seems that is really picky and doesn't like anything or like to try new things. We call her Aria lol. She does love Jambalaya so we make it often. However giving rice to a 21mth old is asking for a huge mess of rice everywhere. I had to think on this. How can I make this family favorite with less mess for mom to clean up after wards. And then it hit me and Jambalaya rice cakes where born. These are by no means mess free but it's much easier to clean up little chucks of rice cakes then individual grains of rice. This recipe is so loved though most of it goes from plate to belly which makes me a happy mama.

Jambalaya Rice Cakes.
You Can use zaternas however its loaded with sodium and other unhealthily additives. Or you can use your Favorite Jambalaya recipe

1 pound smoked sausage or kielbasi sliced and cubed (you want small pieces that are toddler friendly)
2 green peppers diced
1 onion diced
3-5 garlic cloves minced (depends on how much you like)
2 cans diced tomatoes
1TBSs chili powder
1/2 tsp hot pepper sauce
1/2 tsp ground cayenne pepper
1 tsp Worcestershire sauce
5 whole bay leaves
1 can tomato paste (small can 6 oz I think?)
1 cup uncooked brown rice (you can use if you like)
1/2 cup chicken stock or broth (more inf needed to thin out some)

in a large skillet over med heat cook sausage, onion, peppers, and garlic (do this until sausage is starting to crisp and onions are translucent)
stir in remaining ingredients except for broth, rice & tomato paste simmer with lid on for about 15-20 mins. then add tomato paste, rice & broth and simmer for 20 more minutes you may need to add more broth to thin out you don't want it to be 2 wet though..

Now for cakes
you will need to allow your rice to cool a bit (I stick it in the freezer lol)
for this part you will need 2 slightly beaten eggs & 1/2 cup bread crumbs, and oil to cook (we use whole wheat bread crumbs)

simply mix in the eggs and bread crumbs into the rice. heat some oil on med/high heat in the skillet use a 1/4 measuring cup to form rice cakes. this is the perfect size for the cakes and simply brown each side for 2-3 minutes. Jambalaya of course is fine on its own but this is a little twist on it that kids love because you can just pick them up and eat them.

this makes about 12-14 cakes and they do freeze well so I generally will double or triple this recipe.

enjoy!

**also you can reduce the amount of spices to 1/4 tsp if you have milder taste buds, my 21 month old loves these as is but not all toddlers have the same likes**