In a large saucepan, combine jambalaya mix and water.

Bring to a boil, then reduce to a simmer. Cook for 25 minutes, stirring occasionally.

For the Shrimp:

In a medium bowl, toss shrimp with Creole seasoning.

In a large skillet, heat butter over medium heat. Add shrimp, and cook for 3-4 minutes or until pink. Set aside.

Once cooled slightly, roughly chop shrimp.

In the same skillet, heat olive oil over medium heat.

Add bell pepper, onion, and sausage. Cook until sausage is browned and vegetables are tender.

Add garlic and cook 1 minute more.

Putting It All Together:

Combine shrimp and sausage mixture with cooked jambalaya. Refrigerate for at least 1 hour.

Scoop out around 2 tablespoons of jambalaya mixture, and roll into a ball. Place on a cookie sheet and freeze for around 30 minutes.

Set up a breading station with:

Bowl 1: Flour mixed with 1 teaspoon of creole seasoning.

Bowl 2: Beaten eggs mixed with 1 teaspoon of creole seasoning

Bowl 3: Panko Bread Crumbs mixed with 1 teaspoon of creole seasoning

Dip jambalaya balls into flour, then egg, and finally bread crumbs. Line up on a cookie sheet and refrigerate for around 30 minutes.

In a deep skillet, heat oil to 350 degrees F. Fry in batches for 2-3 minutes per side.

Drain on paper towels.

In a medium bowl, combine all ingredients.  Serve with jambalaya balls and enjoy!