Cajun Fried Rice with Crawfish recipe

Food writer Judy Walker recently about the tradition Cajun tradition of eating eggs and rice.

She noted: "George Graham wrote about "Cajun fried rice" in his Acadiana Table website, after the memory of it was revived by a 1994 family reunion cookbook.

"His mother-in-law recalled her mother stirring a cast-iron skillet full of leftover rice and farm eggs for a late afternoon snack, Sunday supper or hearty breakfast.

"' Most anything leftover - round steak, pork roast, or even baked chicken - might wind up in this Cajun recipe.... Cajun families waste nothing, and rice and eggs are a staple of every farm family.'

"Graham's recipe incorporates crawfish and fresh tomatoes, along with green onion sausage. For best results, use day-old leftover rice that's dried out a bit."

Cajun Fried Rice with Crawfish and Green Onion Sausage
Makes 4 servings

1 cup raw green onion pork sausage (or breakfast sausage)

1 cup diced yellow onion

1/2 cup diced celery

1 cup chopped tomatoes

2 tablespoons chopped flat-leaf-parsley

2 tablespoons tomato paste

1/2 cup chicken stock plus more if needed

4 cups leftover cooked long-grain white rice

1 teaspoon paprika

Dash of hot sauce

Kosher salt, to taste

Freshly ground black pepper, to taste

1/2 pound Louisiana crawfish tails

2 large beaten eggs

4 large eggs

1/2 cup diced green onion tops

Preheat oven to 350 degrees. In cast-iron skillet over medium-high heat, add sausage. With a spatula, break pieces into chunks and cook until brown. Remove to a platter.

Add celery and onion to skillet and saute until onion turns translucent, about 5 minutes. Add chopped tomato and parsley; cook 3 minutes. Add tomato paste, stock and rice. Stir to combine. Season with paprika, hot sauce, salt and pepper.

Add crawfish, cooked sausage and 2 beaten eggs. Gently stir rice mixture to combine. Turn off the heat.

With a large spoon, make 4 indentations in the rice mixture. Crack an egg into each indentation. Move skillet to the oven and cook until eggs begin to set and rice is warmed through, about 10 minutes.

Top with green onion tops. Serve with hot biscuits and Louisiana coffee.

*

For information about columnist Judy Walker's new E-cookbook of favorite Louisiana recipes from her "In Judy's Kitchen" features and videos, send an email to her: [email protected]

0 Comment

NO COMMENTS

LEAVE A REPLY

Captcha image