Serves 4 to 6
Author note: Sliced okra is a delicious addition to this recipe. Cajun seasoning and sausage can contain a great deal of salt. Be aware of the salt content in the seasoning and sausage used; salt the dish accordingly. Cajun seasonings vary. For this recipe I used 3 teaspoons of unsalted Cajun seasoning. You may use more, or less, depending on the blend used. Start with small amounts and work your way up. To save time, use pre-sliced sausage and pre-diced fresh vegetables.
Ingredients
3 to 4 tbsp canola oil, divided
10 ounces (about 2 cups) cooked andouille sausage, thinly sliced
1 pound shrimp, cut in half
1/4 cup celery, finely diced
1/4 cup onion, diced
3/4 cup green bell pepper, diced
4 cups cooked jasmine rice
2 to 3 tsp Cajun seasoning
1 tsp file powder
4 cloves of garlic, chopped
8 ounces lump crab meat
2 tbsp water, optional
salt, to taste
green onion, sliced, to top
hot sauce (optional), to top
Instructions
In a wok or large skillet, heat 2 tablespoons of canola oil over medium-low heat for 2 minutes. Add the sausage and render the fat, about 3 minutes. Using a slotted spoon, remove to a medium-sized bowl and set aside. Add the shrimp to the wok and cook for 4 minutes. Using a slotted spoon, remove and add to the bowl with the sausage.
Add the celery, onion and bell pepper to the wok. Stir to combine and cook until softened, about 3 minutes.
Add the remaining 1 tablespoon of canola oil to the wok, increase the heat to medium-high and allow the pan to get hot, about 1 minute. Add the cooked rice, Cajun seasoning, file, crab and garlic. Stir to combine. Add the sausage and shrimp. Stirring often, cook until the rice is golden, about 5 minutes. If the rice begins to stick to the pan, deglaze with water.
Taste, and salt and season to preference. Scoop the rice into serving bowls. Top with green onions and optional hot sauce. Serve warm.
