Cajun Fried Rice with Crawfish and Green Onion Sausage
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 1 cup raw green onion pork sausage or raw breakfast sausage
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 1 cup chopped tomatoes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons tomato paste
  • ½ cup chicken stock, plus more if needed
  • 4 cups leftover cooked long-grain white rice, such as Supreme
  • 1 teaspoon paprika
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper to taste
  • ½ pound Louisiana crawfish tail meat
  • 2 large beaten eggs
  • 4 large eggs
  • ½ cup diced green onion tops
Instructions
  1. Preheat your oven to 350ºF.
  2. In a cast-iron skillet over medium-high heat, add the sausage. Using a spatula, break the pieces into chunks and cook until brown. Remove to a platter for later.
  3. In the same skillet, add the onion and celery to the remaining grease. Saute until the onion turns translucent, about 5 minutes. Add the tomatoes and parsley, and cook for another 3 minutes. Add the tomato paste and stock along with the rice. Stir to combine and season with paprika, hot sauce, salt, and pepper.
  4. Add the crawfish and chunks of sausage along with the beaten egg. Gently stir the rice mixture to combine. Turn off the heat and using a large spoon, make 4 indentations in the rice mixture. Crack 4 eggs and pour each of the eggs into the indentations on top of the rice. Move the skillet to the oven and cook until the eggs begin to set and the rice is warmed through, about 10 minutes.
  5. Top with diced green onion tops and serve family-style with hot biscuits and Louisiana coffee.
Notes
For best results, be sure to use day-old leftover rice that has dried out a bit. If you can't get your hands on some spicy Cajun green onion sausage, the Jimmy Dean-style breakfast sausage will work.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=16253