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.
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)
How to Make It
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.
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.