Impress your friends with this New Orleans spin on fried rice from Hugo’s Oyster Bar.
The Louisiana-style seafood restaurant is located in Roswell and owned by C&S Restaurant Group. Hugo’s comes from the minds behind C&S Seafood and Oyster Bar, offering up the delicious flavors of the coastal American south. This crawfish fried rice recipe is sure to be a conversation starter at your next get together.
Keep scrolling for the full recipe.
Hugo’s Oyster Bar Crawfish Fried Rice Recipe:
Ingredients:
- 3 cups White Rice (precooked)
- 1 Garlic
- 1 Shallot
- 1 Red Bell Peppers
- 1 Green Bell Peppers
- 1 Carrot
- Sesame Oil
- Soy Sauce
- Butter
- 3 oz Crawfish Tail Meat
- Salt, Pepper, to taste
- Paul Prudhomme’s Blackened Redfish Magic Seasoning
- Green Onion (optional)
Directions:
- Prep: Precook white rice, set aside. Chop up garlic, shallot, red and green bell peppers. Slice carrot, combine vegetables.
- Sauté vegetables in a pan with sesame oil until all of the vegetables are cooked together.
- Add 3 oz of Louisiana crawfish tail meat and let that simmer with the veggies. Season with salt, pepper, and Chef Paul Prudhomme’s Blackened Redfish Magic.
- Add 3 cups of cooked white rice and 1 oz soy sauce. Sauté with vegetable and crawfish mixture until the rice is evenly incorporated in the skillet.
- Finish with 2 oz of low sodium soy sauce and a drizzle of garlic butter. Serve with chopped green onions.