Cajun Fried Rice

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 462
  • Calories from fat: 39%
  • Protein: 14g
  • Fat: 20g
  • Saturated fat: 6.2g
  • Carbohydrate: 57g
  • Fiber: 3.7g
  • Sodium: 1247mg
  • Cholesterol: 38mg


  • 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)


  1. 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. 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.
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