Serves: 4 | Time: 45 min
Fried Rice Jambalaya takes the seasoning and protein mix of a Louisiana jambalaya — andouille, shrimp, and the onion, celery and bell pepper base — and applies fried-rice technique instead of simmering everything together. Day-old rice is fried hard in a hot pan so the grains stay separate and take on colour, rather than absorbing liquid as they would in a classic jambalaya. It cooks faster than the original, and the shrimp stay tender because they go in only at the end.
Use cold, day-old rice. Freshly cooked rice holds too much moisture and turns the dish soft. Tomatoes are left out on purpose here: they add water and work against the dry, seared texture that separates a fried rice from a stewed one. A little soy sauce stands in for that depth and ties the two techniques together.
Ingredients
- 3 cups / about 500 g cooked long-grain white rice, cold (day-old preferred)
- 8 oz (225 g) andouille sausage, sliced into half-moons
- 12 oz (340 g) large shrimp, peeled and deveined
- 2 large eggs, beaten
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, seeded and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 green onions, sliced (white and green parts kept separate)
- 1 Tbsp Creole or Cajun seasoning
- 2 Tbsp soy sauce
- 1 tsp tomato paste (optional, for colour)
- ½ tsp sugar
- 3 Tbsp vegetable oil, divided
- Salt and freshly ground black pepper, to taste
- Hot sauce, to taste
- 2 Tbsp fresh parsley, chopped, to serve
- Lemon wedges, to serve
Preparation
Prep everything first. Fried rice moves quickly once the pan is hot, so chop the vegetables, slice the sausage, peel the shrimp, beat the eggs, and break up any clumps in the cold rice before you start. Keep the green onion whites and greens in separate piles.
Scramble the eggs. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the beaten eggs and cook, stirring, until just set. Remove and set aside.
Brown the sausage. Add another tablespoon of oil to the same pan. Add the andouille and cook until browned at the edges, about 3 minutes. Remove and set aside, leaving the rendered fat in the pan.
Cook the vegetable base. Add the last tablespoon of oil if the pan looks dry. Add the onion, bell pepper, and celery and cook until softened, about 4 minutes. Add the garlic and the green onion whites and cook 1 minute more, until fragrant.
Season. Stir in the Creole seasoning and the tomato paste, if using, and cook for about 30 seconds to toast the spices and cook out the paste.
Fry the rice. Add the cold rice and press it into the pan. Let it sit undisturbed for 1 to 2 minutes so the bottom begins to crisp, then stir and repeat once or twice. Drizzle in the soy sauce and sugar and toss to coat the grains evenly.
Add the shrimp and finish. Return the sausage to the pan, push the rice aside, and add the shrimp. Cook, stirring, until the shrimp are opaque and just cooked through, 3 to 4 minutes. Fold in the scrambled egg. Taste and adjust with salt, pepper, and hot sauce.
Serve. Top with the green onion greens and the parsley. Serve hot, with lemon wedges on the side.
Notes
Rice: Cold, day-old rice is essential. Rice cooked the same day steams instead of frying and the dish turns soft. If you must use fresh rice, spread it on a tray and chill it uncovered for at least an hour first.
Sausage: Andouille gives the smoke and heat that mark the dish as jambalaya. Kielbasa or any smoked sausage works for a milder result; a smoked plant-based sausage keeps it meat-free.
Shrimp: Add them only at the end and pull the pan off the heat as soon as they turn opaque. Overcooked shrimp go rubbery.
Heat and salt: Creole seasoning, soy sauce, and andouille all carry salt, so season at the very end rather than along the way. Adjust the heat with hot sauce or a pinch of cayenne in the seasoning step.
