Bayou-Style Crawfish, Shrimp & Andouille Sausage Fried Rice

Prep Ingredients: Make sure all meats are pre-cooked and veggies chopped before starting. Use cold, day-old rice for the best texture.

Cook Eggs: In a large skillet or wok, heat a bit of oil over medium heat. Scramble the eggs and remove from pan. Set aside.

Sauté Meats: Add a little more oil and cook Andouille sausage until browned. Add shrimp and cook until pink. Stir in crawfish tails just until heated through. Remove and set aside.

Cook Vegetables: In the same skillet, sauté onion, bell pepper, and garlic until softened.

Combine: Add rice to the skillet, breaking up any clumps. Stir-fry for 2–3 minutes. Add soy sauce, oyster sauce (if using), and Cajun seasoning. Toss well to coat.

Finish: Return meats and eggs to the pan. Mix everything thoroughly and cook for another 2–3 minutes until well combined. Taste and adjust seasoning.

Garnish & Serve: Sprinkle with green onions and serve hot.

Serving and Storage Tips

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