Crawfish Shrimp Andouille Fried Rice

There is nothing quite like the savory comfort of crawfish shrimp and andouille sausage fried rice when you need a flavorful meal that brings everyone to the table. This is my go-to recipe any time I want to impress with big Cajun flavor but also use up leftover rice and pantry ingredients. The combination of juicy seafood, spicy sausage, vibrant veggies, and perfectly seasoned rice is delicious for weeknights and gatherings alike.

I first whipped this up with leftover rice after a holiday boil and now it is an always requested dinner any time my family sees crawfish or shrimp in the fridge. There is something about those smoky crispy sausage pieces with the juicy seafood that wins over everyone.

Ingredients

• Day old rice: Essential for a non sticky fried rice Use long grain for the best texture
• Cooked crawfish tail meat: Brings sweetness and classic Louisiana flavor Look for plump fresh smelling meat
• Shrimp: Fresh and deveined with the tails off for easy eating Check for no overly fishy aroma which means freshness
• Andouille sausage: Use a smoky sausage with a good snap Slice and then quarter for bite size bits
• Onion diced: Sauteed for a sweet flavor base Choose firm onions without sprouts
• Bell pepper: Adds crunch and subtle sweetness Use red or green or a mix
• Green onion: Bright garnish with mild bite Always add last for freshness
• Egg: Binds everything together and adds richness Use room temperature for better scrambling
• Vegetable oil: High smoke point works well for stir frying Go for a neutral variety to let flavors shine
• Seafood seasoning: Choose your favorite blend to boost the seafood taste
• Garlic powder and onion powder: Deepen the flavor base always use fresh jars for better aroma
• Cayenne pepper: Adds heat Use more or less depending on spice preference
• Chili powder and dried oregano: Layered spices that echo Cajun notes Pick good quality with no stale odor
• Sugar: Balances the heat and savory flavors White sugar works best
• Soy sauce: Classic for fried rice taste Go low sodium for salt control
• Salt and pepper: To taste Use kosher or sea salt and freshly cracked pepper for the best finish

Step-by-Step Instructions

Prepare Ingredients:

Get everything ready ahead of time Dice and measure all veggies slice sausage peel and devein shrimp and make sure the crawfish is thawed and patted dry. Cold day old rice is key so plan this step if possible.

Season and Cook Shrimp:

Season shrimp with seafood seasoning and a little oil Mix well so all shrimp are coated Heat oil in a large skillet or wok over medium high Add shrimp in a single layer Cook for 2 to 3 minutes per side until shrimp curl into a C shape and look opaque Remove and set aside so they do not overcook.

Brown the Andouille Sausage:

In the same pan add quartered sausage Let the sausage cook until browned and the edges get crisp This caramelizes the sausage and renders fat for flavor Remove sausage and set aside with shrimp.

Sauté Vegetables:

Add more oil if needed then toss in chopped onion and bell pepper Stir constantly letting veggies get slightly soft and aroma develops about 4 minutes This step builds the classic trinity foundation of Cajun dishes.

Cook Eggs:

Push softened veggies to one half of the pan Add beaten eggs to the empty side Gently scramble until just set then mix everything together Scrambling right in the pan keeps everything fluffy.

Add Rice and Build Flavor:

Push everything to one side again Add remaining oil and dump in the cold rice Break up any clumps with your spatula Use the back of the spatula to separate grains Stir in all dry seasonings plus sugar and soy sauce Keep stirring to evenly coat the rice

Introduce Crawfish:

Add crawfish tail meat directly to the pan Gently fold in so the crawfish warms through but does not get chewy A couple of minutes is enough.

Finish and Serve:

Return cooked shrimp and sausage to the skillet Add green onions for a pop of color and flavor Give everything a final thorough mix Taste and adjust salt and pepper Serve hot and dig in

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The first time I made this I could not believe how the sugar balances the savory spices so perfectly. And when the crawfish hits the hot rice every bite tastes like a Louisiana festival. This dish always reminds me of fun nights with family piled around the table sharing stories and laughter.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium with a splash of water to revive the rice and keep things moist. Fried rice also freezes surprisingly well just spread it in a thin layer to freeze quickly and reheat straight from frozen in a covered skillet.

Ingredient Substitutions

Do not have crawfish Substitute with more shrimp or use diced cooked crab. Andouille is key for flavor but smoked kielbasa also works. If you prefer a less spicy version use half the cayenne and chili powder or swap for smoked paprika. If you run out of day old rice simply spread hot fresh rice on a baking sheet and chill for 30 minutes until cool.

Serving Suggestions

This fried rice is a meal on its own but I love serving it with sliced avocado and lemon wedges. Add a side of simple cucumber and tomato salad or some cornbread for a Southern feast. For a party set out a big bowl of this with hot sauce and let everyone serve themselves family style.

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A Taste of Louisiana

This dish is inspired by the vibrant flavors of Louisiana seafood boils and classic fried rice from Chinese American kitchens. It is a fusion that captures the spirit of Cajun cooking with handy pantry techniques. My family always requests this after Mardi Gras or whenever crawfish is on sale.

Recipe FAQs

→ What type of rice works best for this dish?

Day-old, cold long-grain rice delivers the best texture by staying fluffy and separate rather than soggy when stir-fried.

→ Can I substitute other proteins for crawfish or shrimp?

Chicken or extra sausage works well if crawfish or shrimp aren't available, though seafood provides authentic Louisiana flavor.

→ How do I keep the rice from becoming mushy?

Always use cold, leftover rice to prevent clumping. Stir gently and avoid overmixing to maintain the right texture.

→ What vegetables can I add?

Onions, bell peppers, and green onions are classic, but diced celery, carrots, or peas also blend seamlessly into this one-pan meal.

→ How spicy is this fried rice?

A dash of cayenne and chili powder gives a subtle kick, but you can adjust the spice to suit your preference.