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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Beth Malloy keeps her freezer stocked with sausage and okra so that she can assemble this spicy rice dish whenever she has leftover cooked rice. Use a prepared Cajun spice blend or mix 3/4 to 1 teaspoon cayenne, 1 teaspoon paprika, and 1/2 teaspoon salt. Ingredients:
1 tablespoon vegetable oil |
8 ounces andouille or other cooked spicy sausage, diced (about 1/4 in.) |
1 onion (8 oz.), peeled and chopped |
1 teaspoon minced garlic |
10 ounce frozen sliced okra, thawed |
4 cups cooked long-grain white rice |
1 tablespoon cajun spice blend (see notes) |
Directions:
1. Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat. When hot, add sausage and stir often until slightly browned, 1 to 2 minutes. Add onion, garlic, and okra; stir often until onion is limp, about 5 minutes.
2. Gently mix in rice and Cajun spice blend; stir occasionally until the rice is hot and golden and the okra is tender, about 5 minutes. Pour into a serving bowl.
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