Cajun/Buffalo Chicken and Sausage Egg Rolls with Ranch Blue Cheese Dipping Sauce

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INGREDIENTS

1- whole rotisserie chicken ( picked and shredded by hand)

1c- diced onion

1c- diced bell peppers 

1c- diced celery

1/4c- diced picked jalapeno

2tsp- chopped garlic

1/2lb- Andouellie sausage (diced in 1/4" cubes)

1tbsp- olive oil

2tbsp- butter

1tbsp- cajun seasoning ( tony cachieries or your favorite blend)

3tbsp- worcestershire sauce

1tbsp-Louisianna  hot sauce (or your favorite, add more if you like it hot)

1tsp- fresh chopped thyme

3c- shredded monterey jack and cheddar ( I like the packaged  mexican blends)

8oz- softened cream cheese

12- egg roll wrappers

DIPPING SAUCE:

2c- plain yogurt

3/4c- buttermilk

1/2c- crumbled blue cheese

2tbsp- chopped fresh dill

2tsp- chopped fresh thyme

1/2- tsp garlic powder

1/2 tsp- onion powder

1tsp- fresh ground black pepper

1/2tsp- salt( add more or less to taste)

METHOD:

1) in a saute pan add oil, butter, sausage, onions, peppers, celery, jalapenos and half the cajun seasoning. Cook for 5-7 minutes stirring occasionally. Add the garlic, thyme and 2tbsp of the worcestershire sauce. Cook 2-3 minutes. Set aside to cool. 

2) In a large mixing bowl add the shredded chicken, all the cheeses, hot sauce, the remaining worcestershire sauce and cajun seasoning.  Mix thoroughly. 

3) Using a brush or your fingers wet all 4 edges of the egg roll wrappers one at a time as you go. Add about 2oz of the chicken mixture and roll tucking the edges in until all the mixture is used. 

4) Heat your oil in the deep fryer to 350 degrees. Add the egg rolls and cook 4-5 minutes or until golden brown. Remove to a cooling rack cut and serve with the dipping sauce. 

FOR THE DIPPING SAUCE:

I recommend doing this a day in advance as it gets better the longer it sits

Add all ingredients to a bowl and mix. Add more salt and pepper to taste as needed.