Creole Fried Rice

Tonight I decided to perform a different type of mash-up. This one is doing a Creole flavored fried rice cooked like an Asian fried rice. As many of you know, gumbo is served over rice, jambalaya is everything cooked together, etc so I thought “Why not do an Asian fried rice with Creole seasonings and such?’. Hot country sausage, the trinity (onion, bell pepper, celery), long grain rice, Tabasco, and Creole seasoning replace chicken, broccoli, soy sauce, etc. The results were, if I say so myself, fabulous. If you enjoy Cajun and Creole cooking, this is a recipe I suggest you try. It’s easy and it’s a whole lot of flavor. Can you hear the zydeco playing already?

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Creole Fried Rice

Prep time: 20 mins

Total time: 20 mins

Serves: 2

Ingredients

8 oz hot country sausage
6 - 12 medium prawns
½ red pepper, julienned
½ green pepper, julienned
½ onion, diced
1 carrot, julienned
1 - 2 stalks of celery, julienned
2 garlic cloves, minced
1½ cups green beans, cut diagonally
1 cup rice, cooked
2 tsp canola oil
2 tsp creole seasoning - recipe below
1½ tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp parsley
2 tsp Tabasco sauce (optional)
2 scallions, thinly sliced

Instructions

Heat a large wok over Medium-high heat.
Sprinkle the prawns with a teaspoon of the creole seasoning and mix together.
Add the canola oil and sausage, cooking until browned and crumbled, approximately 5 minutes.
Move the sausage to the side of the wok and cook the prawns in the pork renderings until opaque and pink on both sides, approximately 2 minutes then remove to a bowl.
Add the celery, onion, carrot, and bell peppers, tossing with the sausage and stir fry until slightly tender, approximately 2 - 3 minutes.
Add the garlic and green beans, toss to combine and stir fry for another 2 minutes.
Add the rice and stir fry for 2 - 3 minutes.
Sprinkle a teaspoon (or so to taste) creole seasoning and stir fry to combine.
Add the Tabasco sauce and prawns while stir frying until the prawns are reheated, approximately 1 minute.
Plate and sprinkle with scallions.

Nutrition Information

Calories: 583 Fat: 37g Saturated fat: 12g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 39g Sugar: 7g Sodium: 2671mg Fiber: 6g Protein: 22g Cholesterol: 80mg

Heat a large wok over Medium-high heat. Sprinkle the prawns with a teaspoon of the creole seasoning and mix together. Add the canola oil and sausage, cooking until browned and crumbled, approximately 5 minutes. Move the sausage to the side of the wok and cook the prawns in the pork renderings until opaque and pink on both sides, approximately 2 minutes then remove to a bowl. Add the celery, onion, carrot, and bell peppers, tossing with the sausage and stir fry until slightly tender, approximately 2 – 3 minutes. Add the garlic and green beans, toss to combine and stir fry for another 2 minutes. Add the rice and stir fry for 2 – 3 minutes. Sprinkle a teaspoon (or so to taste) creole seasoning and stir fry to combine. Add the Tabasco sauce and prawns while stir frying until the prawns are reheated, approximately 1 minute. Plate and sprinkle with scallions.