CAJUN SHRIMP FRIED RICE

 


This hearty one-pot 30-minute Cajun Shrimp Fried Rice brings the fabulous spicy flavours of Louisiana to your dinner table! An easy, full-flavoured recipe using sausage, shrimp or prawns and leftover rice.

A GREAT WAY TO USE LEFTOVER RICE
This Easy Cajun Shrimp Fried Rice is a spicy, wholesome, easy weeknight meal. It’s a one-pan, 30-minute meal with the flavours of New Orleans!

This Cajun shrimp with rice recipe would also be a fun dish to serve at a dinner party with friends. Place a large bowl or platter of this southern-flavoured rice dish in the middle of the table, and invite your friends to dig in and serve themselves!

Ingredients

  • 2 tbsp olive oil, extra virgin
  • 7 oz andouille sausages, thinly sliced, or chorizo
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 ½ tsp Cajun seasoning, store-bought or homemade*
  • 2 cups cooked rice, cooled
  • 12 oz prawns or large shrimp (about 20 to 24) cooked and peeled
  • sea salt to taste
  • 3 green onions, sliced
  • 1 tbsp cilantro, roughly chopped (optional)

Instructions

  • Heat 1 tablespoon oil in a large skillet. Add sliced sausage and cook, stirring occasionally until browned. Remove from skillet with tongs or a slotted spoon. Set aside in a bolw and cover to keep warm.
  • If there isn’t enough oil left from browning the sausage, add a little more. Add shrimp. Cook for 1 minute without stirring, then stir and flip and cook for another 30 seconds to 1 minute. Remove from the skillet and transfer to the bowl with the sausage.
  • If necessary, add a little more oil to the skillet and cook the celery, onion and red pepper, stirring until lightly browned, about 3 minutes. Add the Cajun seasoning, and stir while cooking for about 1 minute.
  • Add the rice and continue stirring while cooking until rice is warm, about 3 minutes. Add the cooked shrimp and sausage and cook, stirring until heated through, about 2 minutes.
  • Check the seasoning, adding sea salt if necessary. Garnish with green onions (scallions) and/or cilantro and serve immediately.

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