Introduction:
This Cajun-inspired fried rice is a bold and flavorful fusion of Southern comfort and Asian stir-fry traditions. Packed with juicy shrimp, tender crawfish tails, and smoky Andouille sausage, it’s a hearty one-pan dish perfect for weeknight dinners or entertaining guests. Infused with Creole spices and the rich aroma of sautéed vegetables, it brings a taste of Louisiana right to your table.
Ingredients:
For the Fried Rice:
3 cups cooked and chilled jasmine or long-grain rice
½ lb shrimp, peeled and deveined
½ lb cooked crawfish tails
½ lb Andouille sausage, sliced
2 tablespoons vegetable oil or butter
1 small onion, diced
1 bell pepper (red or green), diced
2 celery stalks, diced
2 cloves garlic, minced
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon Cajun or Creole seasoning (adjust to taste)
Salt and pepper, to taste
2 green onions, chopped
Fresh parsley, for garnish (optional)
Instructions:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the sausage slices and cook until browned. Remove and set aside.
In the same pan, sauté onion, bell pepper, and celery until softened, about 3–4 minutes.
Add garlic and cook for another 30 seconds.
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