Crawfish, Shrimp & Andouille Sausage Fried Rice Recipe

# **Crawfish, Shrimp & Andouille Sausage Fried Rice: A Flavor-Packed Southern Feast**

If you’re looking for a dish that combines the vibrant flavors of the South with the heartiness of a classic fried rice, look no further! This **Crawfish, Shrimp & Andouille Sausage Fried Rice** is the perfect fusion of **seafood**, **spicy sausage**, and **fluffy rice**, all stirred together in a savory, garlicky sauce. It’s a one-pan wonder that packs a punch of flavor and is sure to impress at any meal.

This dish is a fantastic way to enjoy the bold, Southern-inspired ingredients you love, but in the form of a comforting fried rice. With the sweetness of the shrimp, the richness of the crawfish, and the smoky heat of the andouille sausage, every bite is a burst of savory goodness. Plus, it’s easy to make, and you’ll be hooked after just one taste!

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## **Why You’ll Love This Recipe**

✔ **Packed with Flavor** – A rich combination of seafood, sausage, and spices.
✔ **Perfect for Leftovers** – Makes for an excellent meal prep or leftover lunch.
✔ **One-Pan Meal** – Easy cleanup with minimal dishes.
✔ **Customizable** – Feel free to adjust the ingredients to suit your tastes.

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## **Ingredients (Serves 4-6)**

– **1/2 lb shrimp** (peeled and deveined)
– **1/2 lb crawfish tails** (fresh or frozen)
– **1/2 lb Andouille sausage** (sliced)
– **3 cups cooked rice** (preferably cold, day-old rice works best)
– **2 tablespoons vegetable oil**
– **1 onion** (diced)
– **2 cloves garlic** (minced)
– **1 bell pepper** (diced)
– **2 eggs** (beaten)
– **2 tablespoons soy sauce**
– **1 tablespoon Worcestershire sauce**
– **1 tablespoon hot sauce** (optional for a spicy kick)
– **1/2 teaspoon Cajun seasoning**
– **1/2 teaspoon smoked paprika**
– **1/4 cup green onions** (chopped, for garnish)
– **Lemon wedges** (optional, for serving)

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## **How to Make Crawfish, Shrimp & Andouille Sausage Fried Rice**

### **Step 1: Prepare the Ingredients**
1. If you’re using **frozen crawfish tails**, thaw them in the fridge ahead of time.
2. Cook the **rice** if you haven’t done so already. Cold, day-old rice works best for fried rice because it’s less sticky and holds its texture better.
3. Slice the **Andouille sausage** into thin rounds, and **peel and devein** the shrimp if not already done.

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### **Step 2: Cook the Sausage and Shrimp**
1. Heat **1 tablespoon of vegetable oil** in a large skillet or wok over medium-high heat.
2. Add the **Andouille sausage** and cook for **3-4 minutes**, until slightly browned and crispy. Remove and set aside.
3. In the same skillet, add the **shrimp** and cook for **2-3 minutes** until pink and cooked through. Remove and set aside with the sausage.

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### **Step 3: Sauté the Vegetables**
1. Add the remaining **1 tablespoon of oil** to the pan.
2. Add the **diced onion**, **bell pepper**, and **garlic** to the skillet. Sauté for about **3-4 minutes**, until the vegetables are soft and fragrant.

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### **Step 4: Scramble the Eggs**
1. Push the veggies to one side of the pan and pour the **beaten eggs** into the empty side. Scramble the eggs for **1-2 minutes**, cooking them until just set.
2. Once the eggs are cooked, mix them in with the veggies.

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**Step 5: Add the Rice and Seasonings**
1. Add the **cooked rice** to the skillet, breaking up any clumps with a spatula. Stir everything together.
2. Pour in the **soy sauce**, **Worcestershire sauce**, and **hot sauce** (if using). Stir to coat the rice evenly.
3. Sprinkle in the **Cajun seasoning** and **smoked paprika**, stirring to combine. Taste and adjust the seasoning as needed.

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