Cajun Fried Rice

This is not your neighborhood Benihana fried rice. Instead, with all the flavors of a jambalaya of New Orleans - garlic, thyme, andouille, ham, tomatoes - this is southern Louisiana through and through.

I've taken a little liberty with the sacred 'holy trinity' of cajun cooking - the combination of onion, pepper and celery (much like the French miroepoix of onion, carrots and celery).  I've substituted Brussels sprouts and cabbage for the celery, cooked just to crisp-tender sweetness and no more.  This adds a higher veggie and lower meat and carb content, along with a slightly sweet base to offset the richness of the ham and andouille sausage.

Now if I only had one of those huge Benihana griddles so I could try that flaming onion trick for guests while assembling...
8 Brussels sprouts, sliced, about 2 cups
2 cups cabbage, diced
1 small onion, sliced, about 1 cup
1/2 tsp red pepper flakes, or to taste
1 orange pepper, diced
1-1/2 cups cubed cooked ham
2 links fresh andouille sausage, sliced
1/4 tsp dried thyme leaves
1/2 tsp cumin seeds

1 pint grape tomatoes, sliced in half
3 cups leftover cooked and cooled rice

Heat a bit of canola oil in a large skillet. Tip in the Brussels sprouts and cook over high heat for about 5-7 minutes, until the sprouts begin to brown.

Remove sprouts to a bowl. Add the cabbage, onion and red pepper flakes into the same skillet and cook over medium heat until the cabbage and onions begin to soften and brown up a bit, about 10 minutes.

Tip cabbage mix into bowl with sprouts and set aside.

Now add a bit more canola oil into the skillet and add the andouille. Cook for 2-3 minutes until beginning to brown. Add the ham and orange pepper and continue cooking another 2-3 minutes.

Finally add the garlic and the thyme and cumin seeds and cook another 2-3 minutes. Remove chorizo mix to the bowl with the veggies and set aside.

Now heat the skillet to high and add the tomatoes into the skillet. Let them sizzle and brown up for about 5 minutes. Then remove from heat.

Now assemble the dish. Tip the veggie-chorizo mix into a large non-stick skillet and toss gently over medium heat. Add the rice and heat through, tossing very gently.

Turn out into a serving bowl and top with the tomatoes. Garnish with fresh parsley.

Serves 4.

Cook's Note: If you don't have cooked rice on hand, just cook up a cup of rice. Once done, tip out onto a rimmed baking sheet and spread out to cool and dry out. Rice for this dish should be rather dry or you will end up with a gummy result.

If you can't find fresh andouille sausage, you could use chorizo for a similar effect, though slightly different flavor.