Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 andouille sausages (about 10 ounces), quartered lengthwise and sliced 1/2 inch thick
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 1/4 teaspoons Cajun seasoning
• 4 cups cooked white rice, cooled (thawed if frozen)
• 1 8-ounce package frozen cooked crawfish tail meat, thawed (or 8 ounces cooked peeled small shrimp)
• Kosher salt
• 3 scallions, thinly sliced
• Fresh cilantro leaves, for topping

Instructions

1. Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
2. Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.
3. Photographs by Charles Masters