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Crawfish Fried Rice
Make sure you use rice that's been previously cooked and kept in the refrigerator to dry out for a day or several days. Using freshly cooked rice will just make this gummy. Feel free to use whatever vegetables you like. I prefer the zucchini and squash to peas/green beans.
4 tbs butter, divided
1/2 cup chopped creole veggies (onion, bell pepper, garlic, celery mix)
1 small zucchini, diced
1 small yellow squash, diced
1 carrot, diced
1 egg, beaten
1 bag (12 oz) cleaned crawfish tails
1 1/2 cups previously cooked rice
1 - 2 tbs low sodium soy sauce
Magic Swamp Dust cajun seasoning
In a large skillet or wok, heat 1 tbs butter over medium high heat and cook the creole veggie blend until wilted, about 3 minutes. Add the rest of the vegetables, 1 more tbs butter, and brown the veggies. Season lightly. Push the veggies to the edge of the pan and cook the egg in the middle. When it is set, stir it into pieces, combining with the veggies. Add the crawfish tails. If they're not from a previous boil, season lightly. Stir into the veggies, then push everything to the sides. Add the last 2 tbs of butter to center of pan. When it is melted, add the rice and soy sauce. Incorporate everything, cook just until it sizzles. Season lightly, serve hot.