Cajun Fried Rice

  • 4 teaspoons vegetable oil, divided
  • 12 ounces andouille sausage, sliced into rounds
  • 8 ounces raw shrimp, peeled and deveined
  • 1 teaspoon Cajun seasoning - I use Penzeys
  • ½ yellow onion, diced
  • ½ green pepper, seeded and diced
  • ½ cup sun dried tomatoes, diced
  • 1 cup sliced green cabbage
  • 4 scallions, thinly sliced
  • 4 cloves garlic, minced or grated
  • 5 cups cooked rice, preferably day-old or thawed frozen
  • 2 tablespoons low sodium soy sauce or gluten-free tamari

In a large nonstick sauté pan, heat 1 teaspoon oil over medium-high heat. When the oil is hot, add the sausage in a single layer nd cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.

Add the shrimp to a plate and season with the Cajun seasoning blend; set aside.

Add 1 teaspoon oil to the pan and decrease the heat to medium. Add the onion, pepper, tomatoes, and cabbage. Cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent.

Add the seasoned shrimp, scallions, and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. Push everything to one side of the pan.

Add the remaining 2 teaspoons of oil to the pan along with the rice and soy sauce or tamari. Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy. Continue to cook, stirring occasionally, just until the rice is heated through. Add the reserved andouille sausage to the pan and stir everything to incorporate. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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