Crawfish Shrimp Andouille Fried Rice (Print Format)
Crawfish, shrimp, andouille marry with peppers and eggs in a bold, Southern-inspired pan of fried rice.
# Ingredients:
→ Main Ingredients
01 -
4 cups day-old cold rice
02 -
8 oz cooked crawfish tail meat
03 -
10-12 shrimp, tail off and deveined
04 -
2 andouille sausages, sliced and quartered
05 -
1/2 cup onion, chopped
06 -
1/2 cup bell pepper, chopped
07 -
2 stalks green onions, sliced
08 -
2 eggs, lightly beaten
→ Seasonings and Oils
09 -
5 tbsp vegetable oil, divided
10 -
1/2 tsp seafood seasoning
11 -
1 tsp garlic powder
12 -
1 tsp onion powder
13 -
1/4 tsp cayenne pepper
14 -
1/2 tsp chili powder
15 -
1/2 tsp oregano
16 -
1 tbsp sugar
17 -
2 tbsp soy sauce
18 -
Salt and pepper to taste
# Steps:
01 -
Season shrimp with 1/2 tsp seafood seasoning and 1 tbsp oil.
02 -
In a skillet over medium-high heat, add 2 tbsp oil and cook shrimp on each side for 2-3 minutes until shrimp take on a 'C' shape. Remove from pan.
03 -
Add the sausage to the skillet and cook until browned. Remove from pan.
04 -
Add bell peppers and onions to the skillet, cooking for approximately 4 minutes. Push them to one side, add the beaten eggs, scramble them, and then mix them with the cooked vegetables.
05 -
Push the eggs and vegetables to the side. Add the remaining oil and cold rice to the skillet. Break up the rice with a spatula.
06 -
Add the remaining seasonings, sugar, and soy sauce to the rice. Stir to combine, then add the crawfish tails.
07 -
Stir in the shrimp, sausage, and green onions. Allow everything to cook for 1-2 minutes.