Yields: 4-6 servings
Prep Time: 30 minutes
Cook Time: 30-40 minutes
Ingredients
For the Rice:
- 2 cups long grain white rice
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Gumbo Base:
- 2 tablespoons olive oil
- 1/2 pound andouille sausage, sliced
- 1/2 pound boneless, skinless chicken thighs, cubed
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Creole seasoning (or Cajun seasoning)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, adjust for heat)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
For the Fried Rice:
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 cup frozen okra, sliced (optional)
- 2 tablespoons butter
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil (optional)
- 2 green onions, sliced for garnish
Instructions
1. Cook the Rice:
- Rinse the rice in a fine-mesh strainer until water runs clear.
- Heat olive oil in a medium saucepan over medium heat. Add rice and cook, stirring, for 1-2 minutes until slightly toasted.
- Add chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let stand, covered, for an additional 10 minutes. Fluff with a fork.
2. Make the Gumbo Base:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and chicken, cooking until browned, about 5-7 minutes. Remove from pan and set aside.
- Add onion, bell pepper, and celery to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic and cook for another 30 seconds.
- Sprinkle flour over vegetables, stir constantly for 1 minute.
- Gradually whisk in chicken broth, tomatoes, Creole seasoning, thyme, and cayenne (if using). Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Return the sausage and chicken to the skillet and simmer for another 5 minutes or until flavors have blended.
3. Assemble the Fried Rice:
- Heat butter in a large wok or skillet over medium-high heat. Add the shrimp (and okra, if using) and cook until shrimp are pink and cooked through, about 2-3 minutes. Remove and set aside.
- Push the cooked rice to one side of the pan. Pour beaten eggs into the empty side. Scramble the eggs, then mix thoroughly with the rice.
- Add the gumbo base, cooked shrimp (and okra), soy sauce, and sesame oil (if using). Stir-fry for 2-3 minutes until everything is heated through and flavors combine.
- Taste and adjust seasonings as needed.
4. Garnish and Serve:
- Garnish with sliced green onions and serve immediately. Hot sauce on the side is optional!
Tips:
- Make Ahead: Prepare the rice and gumbo base in advance and store in the refrigerator. Assemble and cook the fried rice just before serving.
- Spice It Up: Add more cayenne pepper or hot sauce for extra heat.
- Customize: Feel free to add other vegetables or switch up the protein options.
Enjoy your delicious and hearty Gumbo Fried Rice!
