Combine the liquid gumbo, the rice, and the hot sauce and mix well with a spoon.

Place this mixture into the freezer for about an hour, just to stiffen up a bit.

Using a large scoop, scoop out balls and place them onto a greased baking sheet.

Leave them overnight in the freezer or until solid.

When you’re ready to fry, set up the standard breading procedure with a platter of all-purpose flour, another platter of egg wash, and another platter of the Panko breadcrumbs.

One at a time, dust the gumbo balls first into the ap flour, then into the egg wash, then into the Panko breadcrumbs. Place back onto the baking sheet. Repeat with the remaining balls until all the balls are breaded.

Place the balls back in the freezer for 10 to 15 minutes, while you set up the next step.

For the ranch, combine the Louisiana hot sauce and the homemade ranch, stir well and chill until ready to serve with the gumbo balls.

Preheat the oil in a fryer or a large stockpot with an oil thermometer. Bring the oil to 350°.

Fry the frozen gumbo balls one to two at a time for about 1-2 minutes, or until golden brown.

Salt well as they come out of the hot oil with Cajun seasoning or salt.

Serve immediately with the spicy ranch.