1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add andouille sausage and cook for 2 minutes until slightly browned.
2. Add shrimp and crawfish tails, seasoning with Cajun seasoning and smoked paprika. Cook for 2-3 minutes until shrimp turn pink. Remove and set aside.
3. In the same pan, add the remaining oil and sauté garlic, onion, celery, and bell pepper for 2 minutes until softened.
4. Push the vegetables to one side and pour in the scrambled eggs, cooking until set.
5. Add the cooked rice, breaking up any clumps. Stir in soy sauce, oyster sauce, white pepper, and hot sauce, mixing well.
6. Return the shrimp, crawfish, and sausage to the pan, tossing everything together for another minute until evenly combined.
7. Garnish with sliced green onions and serve hot.
