Cajun Fried Rice
Sliced okra would be a delicious addition to this recipe. Cajun seasonings and sausage can contain a great deal of salt. Be aware of the blend and sausage you are using; season the dish accordingly. Once the cooking process is complete, be sure to sample the rice and then salt to taste. I used 1/2 teaspoon of salt for the Slap Ya Mama brand of Cajun seasoning.
- 3 tbsp canola oil, divided
- 8 ounces abut 1 3/4 cups cooked andouille sausage, thinly sliced
- 1/3 cup celery, finely diced
- 1/2 cup onion, diced
- 1 green bell pepper, diced
- 4 cups cooked white rice
- 2 to 3 tsp Cajun seasoning
- 4 cloves of garlic, chopped
- 1 lb thawed shrimp (shelled and deveined), halved
- 8 ounces lump crab meat
- 1/2 cup low-sodium chicken stock, or fish stock
- 1 tsp red wine vinegar
- salt, to taste
- green onion, sliced, to top
- hot sauce, optional, to top
- In a wok or large skillet, heat 2 tablespoons of canola oil over medium-low heat for 2 minutes. Add the sausage and render the fat, about 5 minutes. Using a slotted spoon, remove the sausage on a paper towel lined plate and set aside.
- Increase the heat to medium and add the celery, onion and bell pepper. Stir to combine and let cook until softened, about 3 minutes.
- Add the remaining 1 tablespoon of canola oil to the wok and increase the heat to medium-high and let the pan get hot, about 1 minute. Add the cooked rice, shrimp and Cajun seasoning, stir to combine. Let the rice fry and shrimp cook while stirring often, until the rice is golden and crispy, about 8 to 10 minutes. With four minutes left in the 8 to 10 minutes of frying, add garlic, sausage and crab to the rice. Stir and continue to cook for the remaining 4 minutes.
- Add the stock and vinegar to the rice. Stir to combine and deglaze the pan. If the rice looks dry, add 1/4 cup more of stock. Stir, taste and salt to preference. Scoop the rice into serving bowls. Top with green onions and optional hot sauce. Serve warm.