Cajun Crawfish fried Rice

3 tablespoons extra-virgin olive oil

3 andouille sausages (about 10 ounces), quartered lengthwise and sliced ½ inch thick

2 stalks celery, chopped

1 onion, chopped

1 red bell pepper, chopped

1 ¼ teaspoon Cajun seasoning

4 cups cooked white rice, cooled

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 toppings

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 place using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until highly 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.