Lousiana Seafood Cook-off – Crab Fat Fried Rice

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LASCO Creole Crab Fat Fried Rice


Mother Base
This sauce can be purchased directly from Langlois when available in our retail shop. You can prepare a similar sauce with-
1 part oyster sauce
1 part sweet soy sauce
1 part shitake mushroom broth
1 part light soy sauce
add garlic, chili, and ginger to taste.


1 tbs vegetable oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ cup rehydrated mushrooms, shitake, and Louisiana chanterelles
1-2 jalapeno or long chili, deseeded, small diced
1 tbs garlic
2 ½ cups Louisiana Jasmine Rice
4 oz crab fat
2 oz mother sauce
1 tsp espelette pepper

Pinch of saffron
1 tbs garlic, chopped
4 oz Goya sofrito
fresh herbs to taste- basil, cilantro, mint
*Louisiana crawfish or Louisiana shrimp


In a pot or electric cooker heat vegetable oil over medium-high heat. Add onion and cook for 3 minutes. Add remaining vegetables & garlic.

Stir in the remaining ingredients, bring to a boil and cook on medium heat for 20 minutes until cooked. Or in a countertop rice/pressure cooker, cook at high pressure for 8 minutes then keep warm for 15, release pressure, and check the rice, cook for another 2-3 minutes at high pressure if needed.

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