Bring some Southern charm to your table with this Cajun Seafood Fried Rice!

Packed with crawfish, shrimp, and andouille sausage.

Ingredients:

1 lb crawfish tails, peeled and deveined
1 lb shrimp, peeled and deveined
1/2 lb andouille sausage, sliced
4 cups cooked rice (preferably day-old)
1 cup frozen peas and carrots
1/2 cup chopped green onions
3 cloves garlic, minced
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp Cajun seasoning
2 eggs, lightly beaten
2 tbsp vegetable oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the andouille sausage and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
In the same skillet, add another tablespoon of oil. Add the garlic and cook until fragrant, about 30 seconds. Add the shrimp and crawfish tails, cooking until they turn pink, about 3-4 minutes. Remove from skillet and set aside with the sausage.
Add the frozen peas and carrots to the skillet and cook for 2-3 minutes until thawed. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the soy sauce, oyster sauce, and Cajun seasoning. Mix well to ensure the rice is evenly coated.
Return the sausage, shrimp, and crawfish to the skillet, mixing them with the rice and vegetables. Cook for an additional 2-3 minutes until everything is heated through.
Stir in the chopped green onions and season with salt and pepper to taste.
Garnish with fresh parsley before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 6 servings