Creole fried rice is a staple side Spring dinner dish.  Depending on where you are from Creole Fried Rice can contain shrimp, crawfish, sausage, ham or a combination of all four.


3 cups cooked yellow saffron rice, 2 tablespoons lard, 8 ounces andouille smoked sausage, 1 (8 oz.) bag crawfish tails, 1/2 cup chopped red onions, 4 minced garlic cloves, 1/4 pound fresh chopped okra, 1 diced carrot, 2 diced celery stalks, 1/4 small diced red bell pepper,  1 (15 oz.) can drained and rinsed kidney beans, 2 tablespoons tomato paste, 1/2 teaspoon dried thyme,  1 tablespoon Creole seasoning, 1/2 cup chicken broth, 1 bunch sliced green onions,

Cook the rice according to the directions on the packages.  Use cold rice for this recipe. In a heavy skillet add the lard, melt on medium high. Thinly slice the sausage and dump into the skillet with the hot lard.  Saute the sausage until the edges are curled and browned.  Add the onions, bell pepper, celery,  crawfish, and garlic along with the dry seasonings.  Continue to cook until the onions are translucent.  Add the rice, beans, okra, tomato paste and chicken stock. Stir together and cook covered for another 7-8 minutes or until the stock is absorbed.  Remove from the heat fluff the rice with a fork and sprinkle the green onions on top and serve

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