Bayou-Style Crawfish, Shrimp & Andouille Sausage Fried Rice

Serving: Serve straight from the skillet with hot sauce on the side for extra kick.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan for best texture.

Variations
Add spice: Use diced jalapeños or a few dashes of hot sauce.

Make it saucier: Add a splash of chicken broth or a spoonful of creole sauce.

Vegetable boost: Toss in diced celery, corn, or peas.

Low-carb option: Substitute with cauliflower rice.

FAQ
Q: Can I use frozen seafood?
A: Yes! Just thaw and pat dry before cooking to prevent excess moisture.

Q: Is the rice supposed to be dry or sticky?
A: Day-old rice gives the best texture—dry enough to fry up crispy without clumping.

Q: Can I skip the oyster sauce?
A: Absolutely. It adds depth but isn’t essential. Soy sauce alone works great too.

Q: Can I use another sausage instead of Andouille?
A: Yes! Any smoked sausage works, though Andouille gives the best flavor for this style.

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