Cajun-Style Gumbo Fried Rice with Sherry Cream Sauce
Indulge in the ultimate comfort food with our Cajun-Style Gumbo Fried Rice, a mouthwatering fusion dish that combines the bold flavors of Louisiana with the versatility of fried rice. This recipe is perfect for seafood lovers and those craving a rich, creamy sauce. Follow our step-by-step guide to create a restaurant-quality meal right in your kitchen!
Ingredients
Potato & Stuffing
- 4 large potatoes
- ½ lb. medium shrimp, peeled & deveined (tails on, save shells for stock)
- ½ cup crawfish tail meat
- 8 oz Italian 6 cheese blend, shredded
- 2 tbsp. cooking oil
- Olive oil
- Slap Ya Mama Original Blend Cajun Seasoning, to taste
Sherry Cream Sauce
- 2 tbsp. unsalted butter
- 2 large garlic cloves, minced
- 2 medium shallots, diced
- ¼ cup brandy (flambé optional)
- 2 cups sherry wine
- 1 cup shrimp stock
- ¼ cup crawfish juice (from packaging)
- 1 cup heavy whipping cream
- ½ cup crawfish tail meat
- ½ cup green onions, sliced (for garnish)
Preparation
Preheat your oven to 400°F. In a pot over medium-high heat, sauté 1 tablespoon of butter with garlic and shallots for 2 minutes. Add brandy and flambé (optional), stirring continuously. Incorporate sherry wine, shrimp stock, and crawfish juice, reducing the mixture significantly. Add heavy whipping cream and cook until smooth. Stir in remaining butter and crawfish tail meat, cooking for 2 more minutes. Adjust sauce consistency with chicken stock or cream if needed. Spoon sauce over potatoes, top with cheese, and bake for 6-8 minutes until golden brown. Plate by spooning sauce onto plates, adding baked potatoes, and garnishing with green onions.
Enjoy this decadent, flavor-packed dish that’s sure to impress!
