Name: Cajun Crawfish Fried Rice
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.