Cajun Stir Fry
Moving to Baltimore from Memphis means I got even further away from the creole flavors of New Orleans that I love so much. This isn’t a traditional New Orleans dish, but it sure did pack some of the flavors I enjoy in there, rustic, hearty, and packed full of taste. When we were thinking of this Cajun Stir Fry, we thought Fried Rice mixed with creole flavors and New Orleans some how. I believe that’s what we created with this delicious dish. Check our the recipe below and let us know how you like it!
Val and I do a brainstorming session every time we want to come up with creative new recipe. Sometimes its doing a mashup of two flavors we’ve done before and sometimes its looking into new recipes that we’ve never made before. This time we used our Easy Jambalaya and our Fried Rice we used in our Fried Rice with Spicy Honey Chicken as inspiration. I wanted the rice to have had more of the actual fried rice flavors, but it came together perfectly. Better than expected, actually!
We tried this Cajun Stir Fry multiple times with Andouille and Chorizo. We honestly felt they were both delicious, but the Andouille won out. The smokey flavor helped to bring in the hearty flavors of creole and New Orleans. The flavors from both sausages though added to the spices that are already in there. The thing I love about this meal is that the heat builds as you enjoy it. The heat continues to rise but also makes you want to continue to eat it.
From our kitchen to yours, cheers!
Cajun Stir Fry
- 20 shrimp
- 5 Andouille Sausage chopped or uncased
- 4 cloves garlic
- ½ tbsp paprika
- ½ tbsp salt
- ½ tbsp pepper
- 1½ tsp chili powder
- 2 tsp cayanne
- 2 tsp cilantro chopped
- 2 tbsp butter
- 1 tbsp olive oil
- ½ red onion chopped
- 1 red pepper chopped
- 8-10 grape tomatoes sliced in half
- 1 cup rice
- 2 cups water
- 1 tbsp butter
- Add the 2 cups of water and 1 cup of rice and 1 tbsp butter into a pot over medium high heat
- Cook covered for 15-20 minutes or until water has evaporated.
- Grab a wok and put it over medium high heat
- After wok is up to temp, add in olive oil and uncased or chopped Andouille Sausage
- Cook sausauge for 12 minutes or until sausage is 160° F
- Remove sausage front wok and set to the side for later but leave oils in the wok
- Add garlic, onions, and peppers to the wok and let saute for 3 minutes or until very fragrant
- Add in shrimp and cook for 2-3 minutes each side
- Once shrimp is cooked, add sausage back in with grape tomatoes and all of the dry ingredients(cayenne, chilli powder, paprika, salt, pepper, and cilantro)
- Let cook for 3-4 minutes so all the flavors mix together
- Add in all the rice to the wok and mix up. While the rice is cooking in the oils with the cajun stir fry, mix in 2 tbsp butter and turn off heat
- Once butter has melted and all the flavors have mixed togther plate and serve!