Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeFire up the griddle and amp up the flavor with this Cajun Fried Rice recipe from @GirlGoneGrilling. Packed with sizzling andouille sausage, tender chicken, and Tony Chachere’s Original Creole seasoning, this easy fried rice is perfect for dinner or family gatherings.
Ingredients
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6 Tbsp olive oil (divided)
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12 oz andouille sausage, sliced into coins
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1 lb boneless skinless chicken thighs (or breasts), diced
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1 small onion, diced
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1 bell pepper (red or green), diced
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2 stalks celery, diced
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3 cloves garlic, minced
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5 cups cooked and cooled white rice (day-old is best)
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3 eggs, beaten
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2-3 Tbsp Tony Chachere’s Original Creole Seasoning
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4 Tbsp garlic butter
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4 green onions, sliced (divided)
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Hot Sauce for serving (optional)
- Clear
Directions
- Preheat your griddle over medium heat and add 2–3 tablespoons of olive oil.
- Cook the sausage until browned and slightly crisp. Push it to one side of the griddle over low heat.
- Add diced chicken, season with Tony’s, and cook until golden and fully cooked. Move it next to the sausage.
- Add remaining oil if needed, then sauté the onion, bell pepper, and celery until softened. Stir in the garlic and cook for 30 seconds more.
- Scramble the eggs directly into the veggie mix until just set. Push this to the side with the meat.
- Add the rice to the center of the griddle. Break it up with your spatula and let it crisp slightly for added texture.
- Mix everything together—chicken, sausage, veggies, and rice. Season generously withTony Chachere’s and stir to coat.
- Stir in the garlic butter and half of the sliced green onions. Cook for another minute until everything is heated through and glossy.
- Taste and adjust seasoning if needed. Garnish with the remaining green onions and serve with hot sauce, if desired.
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