Chicken Sausage And Shrimp Fried Rice Food

EASY JAMBALAYA RECIPE (CHICKEN, SHRIMP AND ANDOUILLE SAUSAGE)

Steps:

• Add canola oil to your dutch oven on medium high heat.
• Add the sausage to the pan and cook until crisp and browned.
• Remove the sausage and add in the onion, bell pepper and celery.
• Cook for 5-7 minutes, stirring every few minutes.
• Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
• Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.

CHICKEN SAUSAGE AND SHRIMP FRIED RICE

Steps:

• .Cook the rice and keep it aside. Chop the carrot,spring onion into small dices (separate the green color part for garnishing )and mince garlic.
• Slice chicken sausages into small pieces. Heat a pan/wok on medium heat drizzle a bit of oil, scramble three eggs, transfer it to a bowl and set aside.
• Add a little more oil again on the same pan and add diced white color part of spring onion, minced garlic, sliced sausage and shrimp, saute until the shrimp turns to pink and the sausage is cooked,add salt to taste and stir-fry thoroughly.
• .Add the cooked rice and Chinese broccoli/gai lan,diced carrot and stir-fry thoroughly until the vegetable is tender crisp.
• At this point, you can add soy sauce.
• Then add the scrambled eggs stir quickly until all ingredients mix together, and remove from heat.
• Garnish with green color of spring onion and coriander leaves.

CAJUN FRIED RICE

Steps:

• In a large pan, heat 1 teaspoon oil over medium-high heat.
• When the oil is hot, add the sausage in a single layer (work in batches if needed) and cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.
• Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
• Add 1 teaspoon oil to the pan and decrease the heat to medium.
• Add the onion, cauliflower rice, and salt and cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent and any residual moisture from the cauliflower has cooked off.
• Add the seasoned shrimp, scallion whites (reserve the greens for garnish), and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. It's OK if the shrimp isn't completely cooked through at this stage.
• Push everything to one side of the pan.
• Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
• Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy.
• Continue to cook, stirring occasionally, just until the rice is heated through.
• Push the rice to the side of the pan with the cooked vegetables and pour the beaten eggs into the pan. Use a spatula to scramble them until they are just barely cooked.
• Add the reserved andouille sausage to the pan and stir everything to incorporate.
• If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.

CHINESE SAUSAGE AND SHRIMP FRIED RICE

Steps:

• Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
• Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
• Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
• Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.