Description
Experience the bold and savory flavors of Gumbo Fried Rice, a vibrant dish combining smoky kielbasa, tender shrimp, and a medley of fresh vegetables, enhanced with Creole seasoning and aromatic spices. This hearty recipe brings a delicious fusion of classic gumbo flavors with the comforting texture of fried rice, perfect for a satisfying family meal.
Ingredients
Scale
Rice and Broth
- 1 cup Long Grain White Rice
- 1.5 cups Chicken Broth (or vegetable broth for a 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, chopped (yellow or white)
- 1 medium Green Bell Pepper, chopped (or substitute red or yellow bell peppers)
- 2 stalks Celery, chopped
- 3 stalks Green Onions, sliced (use both white and green parts)
Spices and Seasonings
- 2 tablespoons Creole Seasoning (adjust to taste)
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Turmeric
- Salt, to taste
- Pepper, to taste
Other Ingredients
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 2 Eggs, beaten
Instructions
- Sauté Onions and Spices: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add chopped onions, turmeric, garlic powder, salt, and pepper, sautéing for 2-3 minutes until fragrant and slightly softened.
- Cook Rice: Stir in 1 cup of rice to coat it well with the onion-spice mixture. Pour in 1.5 cups of broth, bring to a boil, then cover and reduce heat to simmer for 15 minutes until rice is tender and liquid absorbed.
- Prepare Egg Mixture: In a small bowl, whisk the 2 eggs with a pinch of salt and pepper, then set aside.
- Brown Sausage: Heat another tablespoon of olive oil in a wok or large skillet over medium-high heat. Add chopped kielbasa or andouille sausage and sauté until browned and slightly crisp, about 3-4 minutes. Remove sausage and set aside.
- Cook Shrimp: In the same wok, add another tablespoon of olive oil and sauté the shrimp with 1 tablespoon Creole seasoning until pink and cooked through, approximately 3 minutes. Remove and set aside with sausage.
- Sauté Vegetables: Add remaining olive oil to the wok and toss in chopped bell pepper, celery, remaining onions, and white parts of green onions. Cook until vegetables are tender, about 4-5 minutes.
- Scramble Eggs: Push the vegetables to one side of the wok, pour the egg mixture into the cleared side, and scramble until just set and cooked through.
- Combine Ingredients: Return the sausage and shrimp to the wok, add the cooked rice, and sprinkle with remaining Creole seasoning to taste. Toss all ingredients together thoroughly, adding a splash of extra broth if desired to moisten. Cook for an additional 2 minutes to meld flavors.
- Serve: Remove from heat and serve the gumbo fried rice hot for a flavorful and comforting meal.
Notes
- Use long grain white rice as it holds up well and absorbs flavor perfectly in this recipe.
- Adjust Creole seasoning based on your spice preference; add more if you like extra heat.
- You can substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly option, but note it will no longer be meat-based.
- Ensure shrimp is fully thawed if using frozen for best texture and cooking time.
- For added depth, consider adding a splash of hot sauce or Worcestershire sauce when combining all ingredients at the end.
