Introduction to Cajun Fried Rice
Say hello to Cajun Fried Rice, a yummy new take on the rice we usually have. This dish is full of tasty bits like smoked sausage and shrimp, with crunchy pieces of celery, bright green bell pepper, and chopped onion. We season it with a zesty Cajun Creole mix to give it some spice. The best part? We use plain old white rice that’s been cooled down, making it just right for soaking up all those awesome flavors. It’s a snap to make, so it’s perfect for a busy night when you want something quick and tasty. Plus, it’s a fun way to jazz up your lunch with a Cajun twist. Ready to give your taste buds a little adventure? Let’s get cooking with Cajun Fried Rice!
What You Need: Ingredients List
2 cups cooked rice (preferably cold, day-old rice works best)
8 oz smoked Andouille sausage, sliced
8 oz shrimp, peeled and deveined
1/2 cup carrots, diced
1/2 cup peas (fresh or frozen)
1/2 cup celery, diced
1/2 green bell pepper, diced
1 small onion, diced
2-3 tablespoons unsalted butter
1-2 tablespoons oyster sauce
2 tablespoons low sodium soy sauce
1-2 teaspoons Cajun or Creole seasoning (adjust to taste)
Salt and pepper to taste (be mindful of the sodium in the soy sauce and seasoning)
Preparing You Cajun Fried Rice:
Make sure all your ingredients are prepped before starting—dice your vegetables, slice the sausage, and ensure the shrimp are cleaned and deveined.
Heat Pan and Cook Sausage:
Heat a large pan or wok over medium-high heat. Add 1 tablespoon of unsalted butter. Once melted, add the sliced Andouille sausage. Cook until slightly browned and crispy on the edges, then remove from the pan and set aside.
Sauté Vegetables:
In the same pan, add another tablespoon of butter if needed. Add the diced onion, carrots, celery, and green bell pepper. Sauté until the vegetables are soft and the onions are translucent.
Add Eggs:
Pour the beaten eggs over the sautéed vegetables. Let them sit for a moment to set before scrambling them into the vegetables.
Cook Shrimp:
Push everything to one side of the pan. Add a bit more butter if the pan is dry, and place the shrimp in the clear side of the pan. Cook until the shrimp turn pink and are no longer translucent, about 1-2 minutes per side.
Add Rice and Seasonings:
Add the cold rice, breaking up any clumps. Drizzle the oyster sauce and low sodium soy sauce over the top. Sprinkle the Cajun or Creole seasoning over everything, then mix until the rice and all components are evenly coated.
Combine with Seafood and Peas:
Add the cooked sausage and the peas to the pan. Stir everything together, allowing the dish to cook for another 2-3 minutes until the peas are warmed through and everything is well mixed.
Final Seasoning:
Taste and adjust seasoning with more Cajun seasoning, soy sauce, or salt and pepper as needed.
Serve:
Once everything is heated through and combined, your Cajun fried rice is ready to be served. Enjoy hot.
Adjusting Spiciness:
Serve with hot sauce or additional Cajun seasoning on the side so that everyone can adjust the spice level to their preference
Leftovers:
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over the stove with a little bit of oil to bring back the crispy texture of the rice.
Cajun Fried Rice
Equipment
- 1 Knife
Ingredients
- 2 cups cooked rice preferably cold, day-old rice
- 8 oz smoked Andouille sausage sliced
- 8 oz shrimp peeled and deveined
- 1/2 cup carrots diced
- 1/2 cup peas fresh or frozen
- 1/2 cup celery diced
- 1/2 green bell pepper diced
- 1 small onion diced
- 2-3 tablespoons unsalted butter
- 1-2 tablespoons oyster sauce
- 2 tablespoons low sodium soy sauce
- 1-2 teaspoons Cajun or Creole seasoning adjust to taste
- Salt and pepper to taste
- 2 eggs beaten (implied in the instructions)
Instructions
- Prep all ingredients before starting.
- Heat a large pan or wok over medium-high heat. Add 1 tablespoon butter and cook sliced Andouille sausage until browned. Remove and set aside.
- In the same pan, add more butter if needed. Sauté onion, carrots, celery, and green bell pepper until soft.
- Pour beaten eggs over the vegetables. Let set briefly, then scramble with the vegetables.
- Push everything to one side of the pan. Add butter if needed, then cook shrimp until pink and opaque, about 1-2 minutes per side.
- Add cold rice, breaking up clumps. Drizzle with oyster sauce and soy sauce. Sprinkle Cajun seasoning over everything and mix well.
- Add cooked sausage and peas. Stir and cook for 2-3 minutes until peas are warmed through.
- Taste and adjust seasoning as needed.
- Serve hot.
Notes
-Be mindful of sodium content when seasoning, as soy sauce and Cajun seasoning already contain salt.
Nutrition
Frequently Asked Questions
Q: Can I use fresh rice instead of day-old rice?
A: You can, but day-old rice is recommended because its drier texture fries better and doesn’t clump. If using fresh rice, spread it out to cool and dry for a bit before using.
Q:What type of rice works best for fried rice?
A:Long-grain white rice is typically used for fried rice because it’s less sticky and holds up well during frying. Jasmine rice is also a popular choice for its flavor and texture.
Q:Can I make Cajun Fried Rice vegetarian or vegan?
A: Absolutely! Omit the shrimp and sausage for a vegetarian version. You can add more vegetables or a plant-based protein like tofu. To make it vegan, also skip the eggs or substitute with scrambled tofu.
Q:Can I freeze Cajun Fried Rice?
A: Yes, you can freeze it. Make sure it’s cooled down before placing it in a freezer-safe container or bag. It can be stored for up to 2 months.
Q: Is Cajun seasoning the same as Creole seasoning?
A:They are similar, but not the same. Cajun seasoning typically has a simpler blend of spices, focusing on more heat, while Creole seasoning often contains a wider array of herbs and is generally less spicy. Use whichever you prefer or have available.
Q: Can I add different vegetables to the recipe?
A: Yes! Cajun Fried Rice is versatile. Feel free to include other vegetables such as zucchini, bell peppers, or spinach. Just keep in mind cooking times may vary for different veggies.
Q: What if I don’t have andouille sausage?
A: You can substitute with another type of smoked sausage, chorizo, or even bacon. Just aim for a protein that has a smoky flavor profile to maintain the dish’s character.
Q: The recipe looks spicy. How can I reduce the heat?
A: To reduce the heat, use less Cajun seasoning, omit or reduce the number of spicy ingredients like cayenne pepper, and choose a mild sausage rather than a hot variety.
Q: How do I prevent the fried rice from becoming mushy?
A: Use day-old rice, avoid overcooking the vegetables, and make sure the wok or pan is hot enough before adding the rice to ensure it gets fried rather than steamed.
