Cajun Crawfish Fried Rice

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 3 andouille sausages (about 10 ounces), quartered lengthwise and sliced 1/2 inch thick
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1 1/4 teaspoons Cajun seasoning
  • 4 cups cooked white rice, cooled (thawed if frozen)
  • 1 8 -ounce package frozen cooked crawfish tail meat, thawed (or 8 ounces cooked peeled small shrimp)
  • Kosher salt
  • 3 scallions, thinly sliced
  • Fresh cilantro leaves, for topping
Directions
  • Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.

  • Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.

  • Photographs by Charles Masters


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