Can I use regular white rice instead of brown rice?

Yes. Day-old or thawed frozen white rice works just as well as brown rice—the key is using rice that's not freshly cooked and still warm.

What's the best way to prep ingredients ahead?

Dice the onion and garlic, slice the scallions, and chop the shrimp the night before. Store separately in the refrigerator. Cook the rice ahead and refrigerate or freeze.

Can I make this vegetarian?

Skip the sausage and shrimp, and add extra vegetables (bell peppers, carrots, snap peas) and tofu or chickpeas for protein. Keep the Cajun seasoning for flavor.

How do I know when the shrimp is done?

Shrimp turns opaque and curls slightly when cooked through, usually 2–3 minutes per side. Don't overcook or it becomes tough and rubbery.

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before chopping to prevent excess moisture that can make the rice soggy.

Cajun Fried Rice with Sausage and Shrimp

Name: Cajun Fried Rice with Sausage and Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 teaspoons vegetable or grapeseed oil (divided); 12 ounces chicken andouille sausage (sliced into rounds or half-moons); 8 ounces peeled shrimp (deveined and chopped); 1 teaspoon low-sodium Cajun seasoning blend (like Tony Chachere’s or Zatarain’s); ½ white or yellow onion (diced); 2 cups cauliflower rice (thawed frozen, or fresh); ¼ teaspoon kosher salt; 4 scallions (thinly sliced, whites and greens separated); 4 cloves garlic (minced or grated); 3 cups cooked brown rice (preferably day-old or thawed frozen ); 2 tablespoons low sodium soy sauce or gluten-free tamari; 3 large eggs (beaten); Sriracha and/or Louisiana-style hot sauce (optional for serving)

CookOSBeta

Cajun Fried Rice with Sausage and Shrimp | CookOS

Ingredients

4 teaspoons vegetable or grapeseed oil (divided)
12 ounces chicken andouille sausage (sliced into rounds or half-moons)
8 ounces peeled shrimp (deveined and chopped)
1 teaspoon low-sodium Cajun seasoning blend (like Tony Chachere’s or Zatarain’s)
½ white or yellow onion (diced)
2 cups cauliflower rice (thawed frozen, or fresh)
¼ teaspoon kosher salt
4 scallions (thinly sliced, whites and greens separated)
4 cloves garlic (minced or grated)
3 cups cooked brown rice (preferably day-old or thawed frozen )
2 tablespoons low sodium soy sauce or gluten-free tamari
3 large eggs (beaten)
Sriracha and/or Louisiana-style hot sauce (optional for serving)optional

13 Ingredients

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Instructions

1
In a large pan, heat 1 teaspoon oil over medium-high heat.
2
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.
3
Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
4
Add 1 teaspoon oil to the pan and decrease the heat to medium.
5
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.
6
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.
7
Push everything to one side of the pan.
8
Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
9
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.
10
Continue to cook, stirring occasionally, just until the rice is heated through.
11
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.
12
Add the reserved andouille sausage to the pan and stir everything to incorporate.
13
If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.