Cajun Crawfish Fried Rice

• 3 tablespoons extra-virgin olive oil
• 3 andouille sausages (about 10 ounces), quartered lengthwise and sliced 1/2 inch thick
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 1/4 teaspoons Cajun seasoning
• 4 cups cooked white rice, cooled (thawed if frozen)
• 1 8 -ounce package frozen cooked crawfish tail meat, thawed (or 8 ounces cooked peeled small shrimp)
• Kosher salt
• 3 scallions, thinly sliced
• Fresh cilantro leaves, for topping

1. Heat the olive oil in a large nonstick skillet over high heat.
2. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes.
3. Transfer to a plate using a slotted spoon; set aside.
4. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes.
5. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
6. Add the rice and cook, stirring, until warmed through, about 3 minutes.
7. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes.
8. Season with 1/2 teaspoon salt and stir in the scallions.
9. Top with cilantro.
10. Photographs by Charles Masters

extravirgin olive oil, andouille sausages, stalks celery, onion, red bell pepper, garlic, cajun seasoning, white rice, shrimp, kosher salt, scallions, cilantro

Taken from www.foodnetwork.com/recipes/cajun-crawfish-fried-rice.html (may not work)