Crawfish, Shrimp & Andouille Sausage Fried Rice

Ingredients:

4 cups of day-old cold rice

8 oz cooked crawfish tail meat

10-12 shrimp, tail off and deveined

2 andouille sausages, sliced and quartered

1/2 cup onion, chopped

1/2 cup bell pepper, chopped

2 stalks green onions, sliced

2 eggs, lightly beaten

5 tbsp vegetable oil, divided

1/2 tsp seafood seasoning

1 tsp garlic powder

1 tsp onion powder

1/4 tsp cayenne pepper

1/2 tsp chili powder

1/2 tsp oregano

1 tbsp sugar

2 tbsp soy sauce

Salt and pepper to taste

Directions:

Season shrimp with 1/2 tsp seafood seasoning and 1 tbsp oil.

In a skillet over medium-high heat, add 2 tbsp oil. Cook shrimp for 2-3 minutes on each side until they form a C shape. Remove from pan.

In the same pan, add the andouille sausage and cook until browned. Remove from pan.

Add bell peppers and onions to the skillet, cooking for approximately 4 minutes.

Push vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix with the vegetables.

Add remaining oil to the skillet and stir in the cold rice, breaking it up with a spatula.

Stir in the garlic powder, onion powder, cayenne pepper, chili powder, oregano, sugar, soy sauce, and seafood seasoning.

Add the crawfish tails and mix well. Cook for 1-2 minutes to combine flavors.

Finally, return the shrimp and sausage to the skillet and sprinkle with green onions. Stir everything together and cook for an additional 1-2 minutes before serving.