Description
Gumbo Fried Rice combines the smoky flavors of Andouille sausage and succulent shrimp with aromatic vegetables and Creole seasoning, delivering a vibrant and hearty meal that explodes with taste. This recipe layers spices and textures in a skillet to create a satisfying dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Rice and Broth
- 1 cup Long Grain White Rice
- 1.5 cups Chicken Broth (or vegetable broth for lighter option)
Meats and Seafood
- 1 cup Kielbasa or Andouille Sausage, chopped
- 1 cup Shrimp, peeled and deveined (fresh or frozen)
Vegetables
- 1 medium Onion, diced
- 1 medium Green Bell Pepper, diced (can substitute with red or yellow)
- 2 stalks Celery, diced
- 3 stalks Green Onions, chopped (white and green parts separated)
Spices and Seasonings
- 2 tablespoons Creole Seasoning (adjust to taste)
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Turmeric
- Salt, to taste
- Black Pepper, to taste
Other
- 3 tablespoons Extra Virgin Olive Oil
- 2 Eggs
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add diced onions, turmeric, garlic powder, salt, and pepper. Cook for 2-3 minutes until onions are tender and fragrant.
- Cook Rice: Add 1 cup rice to the saucepan and stir to coat it evenly with the aromatics. Pour in 1.5 cups of chicken broth, bring to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes until rice is fully cooked and broth absorbed.
- Prepare Eggs: In a small bowl, whisk 2 eggs with a pinch of salt and pepper. Set aside for later scrambling.
- Brown Sausage: Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add chopped kielbasa or andouille sausage and sauté until browned and crisp around edges, about 4-5 minutes. Remove sausage and set aside.
- Cook Shrimp: In the same wok, add another tablespoon of olive oil. Toss in shrimp and sprinkle with Creole seasoning. Sauté until shrimp turn pink and are cooked through, about 3-4 minutes. Remove and set aside with sausage.
- Sauté Vegetables: Add remaining tablespoon olive oil to the wok. Add diced bell pepper, celery, remaining diced onion, and the white parts of green onions. Sauté until vegetables are tender but still crisp, about 4-5 minutes.
- Scramble Eggs: Push vegetables to the side of the wok. Pour the whisked egg mixture into the center and scramble until fully cooked, about 2 minutes.
- Combine Ingredients: Add cooked rice, browned sausage, shrimp, and green parts of the green onions to the wok. Sprinkle additional Creole seasoning if desired. Toss everything together well to combine all flavors, adding small amounts of broth if needed to loosen the mixture.
- Serve: Serve the gumbo fried rice hot, ensuring the smoky sausage, flavorful shrimp, and vibrant vegetables are well balanced in each bite.
Notes
- You can substitute chicken or vegetable broth to adjust the intensity of flavor.
- For a spicier dish, increase the Creole seasoning or add cayenne pepper.
- Use fresh shrimp if possible for best texture and flavor, but frozen is fine if thawed properly.
- If you prefer a vegetarian version, omit sausage and shrimp and use vegetable broth and additional vegetables like mushrooms or zucchini.
- Leftover gumbo fried rice reheats well in a skillet, adding a splash of broth or water to keep it moist.
