A bold mashup of Cajun soul and Asian-style street food, straight off the griddle
This dish is where Gulf Coast comfort meets wok-style fire. We’re mixing spicy Cajun flavors with the fast, fiery technique of Asian-style fried rice, all cooked on the Pitts & Spitts flat-top griddle. From smoky, blackened shrimp glazed in a sweet sriracha-orange sauce to fried rice loaded with crawfish, veggies, and savory seasoning — every bite is bold, balanced, and built for backyard eating.
It’s a flavor-forward fusion that brings the best of both worlds together with help from my Prime Beef & Chop and Lil’ Bit Better Blackening Seasonings — because when Cajun meets stir-fry, magic happens.
Ingredients
For the Fried Rice:
- ½ onion, diced
- ½ red bell pepper, diced
- 1 carrot, chopped
- 2–3 eggs, beaten
- 2 cloves garlic, minced
- ½ cup green peas
- 2 cups cooked rice (preferably chilled)
- 1 lb. Louisiana crawfish tails
- Boudreaux’s Backyard Prime Beef & Chop Seasoning, to taste
- Soy sauce, to taste
- Sriracha, to taste
For the Shrimp:
- 1 lb. large tail-on shrimp
- ¼ cup orange marmalade
- Sriracha, to taste
- Boudreaux’s Backyard Lil’ Bit Better Blackening Seasoning, to taste
- Skewers, soaked if wooden
Directions
1. Fire Up the Griddle
Heat your griddle over medium-high heat and lightly oil the surface.
2. Build the Fried Rice
Sauté onion, bell pepper, and carrot until softened. Push veggies to one side and scramble the eggs on the other. Stir to combine. Add garlic and peas, then fold in cooked rice and crawfish. Season to taste with Prime Beef & Chop Seasoning, soy sauce, and sriracha. Let it crisp slightly for texture.
3. Mix the Glaze
In a small bowl, stir together orange marmalade and sriracha until smooth. This glaze adds the perfect spicy-sweet pop to the shrimp.
4. Grill the Shrimp
Thread shrimp onto skewers. Season generously with Lil’ Bit Better Blackening Seasoning, then glaze with the sriracha-orange marmalade. Grill until blackened and cooked through, flipping once and glazing again.
5. Serve It Up
Pile the fried rice high, top it with those blackened shrimp, and maybe hit it with a little green onion or fresh lime.
Tips & Variations
- Use leftover rice for best results — it fries up crispier and holds its texture.
- Want more heat? Add sliced jalapeños or an extra drizzle of sriracha on top.
- This dish is killer for game day, a backyard dinner party, or any night you want to show off a little.
