First things first, let’s prep the cajun trinity. Dice your onions, bell peppers, and celery.

Start by preparing your parboiled rice according to package instructions. Set it aside to cool slightly while you prep the rest of the ingredients.

In a large skillet over medium heat, melt 2 tablespoons of butter.

Add the diced onion, bell pepper, and celery — the foundation of all good Cajun cooking, known as the Cajun Trinity.

Sauté until fragrant and softened, about 5–7 minutes.

Stir in the diced andouille sausage and cook until browned and slightly crisp, about 5 minutes.

Add crawfish and sauté just until heated through (don’t overcook!).

Then mix in the garlic and tomato paste.

Stir to combine and let everything simmer together for 2–3 minutes.

Sprinkle in Cajun seasoning, AP seasoning, smoked paprika, chile powder, cayenne pepper (to taste), and oregano.

Deglaze the pan with a splash of water or stock if needed to loosen any bits from the bottom.

Taste and adjust seasonings.

Add your cooked rice to the skillet mixture and stir until fully combined.

Let the filling cook for another minute or two, then remove from heat and allow to cool for 10–15 minutes. This is crucial — you don’t want to wrap hot filling!

Lay an eggroll wrapper on a clean surface.

Add a sprinkle of mozzarella cheese near the bottom, then about 1.5–2 oz of your cooled filling.

Roll it up tightly like a burrito — fold the bottom up, then the sides, and roll to seal.

Use a little water or egg wash to close the edge.

Repeat until all the filling is used.

Heat oil to 350°F in a large skillet or deep fryer.

Carefully fry eggrolls in batches, 3–4 at a time, for about 3–5 minutes or until golden brown and crispy.

Remove with tongs and place on a wire rack set over a baking sheet to drain.

Slice eggrolls on the diagonal and serve with a quick dipping sauce made by mixing ½ cup mayo with ½ cup of your favorite BBQ sauce.

Garnish with chopped chives or green onions for an extra pop!