Crawfish, Shrimp & Andouille Sausage Fried Rice
Ingredients:
2 tablespoons vegetable oil
6 oz Andouille sausage, sliced
lb shrimp, peeled & deveined
lb crawfish tails, cooked
3 cups cold, cooked rice preferably day-old
cup bell pepper, diced
cup onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
teaspoon black pepper
teaspoon red pepper flakes optional
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 eggs, beaten
2 green onions, chopped
1 tablespoon butter
Fresh parsley for garnish
Directions:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the Andouille sausage and cook for 3-4 minutes until browned. Remove and set aside.
In the same skillet, add shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside.
Melt butter in the skillet and sauté bell pepper, onion, and garlic for 3-4 minutes until fragrant.
Push the vegetables to one side and pour the beaten eggs into the skillet. Scramble until fully cooked, then mix them with the vegetables.
Add the cold rice, smoked paprika, Cajun seasoning, black pepper, and red pepper flakes. Stir well to combine.
Return the sausage and shrimp to the pan, then add the crawfish tails. Pour in soy sauce and Worcestershire sauce. Stir-fry for another 3-5 minutes until everything is heated through.
Garnish with green onions and fresh parsley. Serve hot and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 480 kcal Servings: 4 servings
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