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Cajun Fried Rice

Yield

Makes 4 servings

Beth Malloy keeps her freezer stocked with sausage and okra so that she can assemble this spicy rice dish whenever she has leftover cooked rice. Use a prepared Cajun spice blend or mix 3/4 to 1 teaspoon cayenne, 1 teaspoon paprika, and 1/2 teaspoon salt.

Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces andouille or other cooked spicy sausage, diced (about 1/4 in.)
  • 1 onion (8 oz.), peeled and chopped
  • 1 teaspoon minced garlic
  • 10 ounce frozen sliced okra, thawed
  • 4 cups cooked long-grain white rice
  • 1 tablespoon Cajun spice blend (see notes)

Nutrition Information

  • calories 462
  • caloriesfromfat 39 %
  • protein 14 g
  • fat 20 g
  • satfat 6.2 g
  • carbohydrate 57 g
  • fiber 3.7 g
  • sodium 1247 mg
  • cholesterol 38 mg

How to Make It

  1. Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat. When hot, add sausage and stir often until slightly browned, 1 to 2 minutes. Add onion, garlic, and okra; stir often until onion is limp, about 5 minutes.

  2. Gently mix in rice and Cajun spice blend; stir occasionally until the rice is hot and golden and the okra is tender, about 5 minutes. Pour into a serving bowl.