Cajun Crawfish Fried Rice
Transport your taste buds to the heart of Louisiana with this vibrant, flavor-packed Cajun Crawfish Fried Rice! Bursting with spicy andouille sausage, tender crawfish, and a medley of fresh veggies, this quick dish delivers bold Cajun zest in just 30 minutes. Perfect for weeknight dinners that feel like a festive feastyour family will be hooked after one bite!
- Difficulty: Easy
- Servings: 4
- Nutritional Information per Serving: 540 calories, 22g total fat, 5g saturated fat, 160mg cholesterol, 1380mg sodium, 53g carbohydrates, 3g dietary fiber, 31g protein
- Total Time: 30 minutes
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3 andouille sausages (approximately 10 ounces), quartered lengthwise and cut into 1/2-inch slices
- 2 celery stalks, diced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, finely minced
- 1 1/4 teaspoons Cajun seasoning
- 4 cups cooked white rice, cooled (if frozen, thawed)
- 1 package (8 ounces) frozen cooked crawfish tail meat, thawed (or 8 ounces cooked small peeled shrimp)
- Kosher salt
- 3 scallions, thinly sliced
- Fresh cilantro leaves for garnish
Directions:
- Heat the olive oil in a large nonstick skillet over high heat. Add the sausage pieces and cook, stirring occasionally, until nicely browned, about 3 minutes. Remove with a slotted spoon to a plate and set aside.
- Add the celery, onion, and red bell pepper to the skillet; cook, stirring occasionally, until lightly browned and tender-crisp, about 3 minutes. Stir in the garlic and Cajun seasoning; cook 30 seconds more, stirring constantly.
- Add the rice and stir until heated through, about 3 minutes. Fold in the crawfish and reserved sausage; cook, stirring occasionally, until hot, about 2 minutes. Season with 1/2 teaspoon salt, stir in the scallions, and garnish with cilantro. Serve immediately for maximum flavor!
Photographs by Charles Masters
Recipe courtesy of Recipe Iseasy Magazine
