Cajun Crawfish Fried Rice

Name: Cajun Crawfish Fried Rice
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

12 ingredients

10 steps

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

1

Heat the olive oil in a large nonstick skillet over high heat.
2

Add the sausage and cook, stirring occasionally, until browned, about 3 minutes.
3

Transfer to a plate using a slotted spoon; set aside.
4

Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes.
5

Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
6

Add the rice and cook, stirring, until warmed through, about 3 minutes.
7

Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes.
8

Season with 1/2 teaspoon salt and stir in the scallions.
9

Top with cilantro.
10

Photographs by Charles Masters