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Cajun Fried Rice
with poblanos

Active: 30 min Total: 30 min
Leftover rice from last night's gumbo provides the perfect base for our Cajun take on fried rice. We have a slightly different take on New Orleans holy trifecta with poblanos instead of traditional bells. Combined with some spiced up ground turkey or beans, you have an easy one-pot dish to end the week with!


Sausage Fried Rice:
  • Ground turkey - 1 lb
  • Cajun seasoning - 1 tsp
  • Paprika - 1/2 tsp
  • Salt - 1/2 tsp
  • Garlic - 2 cloves , minced or crushed
  • Green onions - 2 stalks , chopped, white and green parts separated
  • Celery - 3 stalks , diced
  • Poblanos - 2 , diced ((Poblanos are a dark green pepper and are more narrow and long compared to green peppers. Substitute green peppers if you can't find them.))
  • Roma tomatoes - 4 , diced
  • Leftover rice - 2 1/2 cups
  • Cooking oil - 1 Tbsp + 2 Tbsp
  • Limes - 1/2 , juice of
  • Hot sauce (opt) - for serving


  1. Ground turkey - Season with cajun seasoning, paprika, and salt.
  2. Garlic / Green onions / Celery / Poblanos / Tomatoes - Prep as directed. (Can be done up to 3 days ahead).
  3. Rice - Mix leftover rice with first part of cooking oil.

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  1. Heat a wok over medium-high heat. Add second part of cooking oil and then garlic. Once you can smell the garlic, add in white parts of green onions, celery, and poblanos with a dash of salt. Saute for 3 minutes.
  2. Mix in ground turkey, breaking it up with a wooden spoon. Saute until cooked through and browned, 5 to 7 minutes. Add in rice and chopped tomatoes. Toss until everything is warmed through and remove from heat.
  3. Squeeze in lime juice and then season to taste with more salt, pepper, cajun spice, or paprika (and of course a few shakes of hot sauce too if you like). Serve garnished with green parts of green onions.



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