Nobody beats my Southern nana in making this!

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.

3. In the same skillet, add the onion, garlic, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.

4. Add the crawfish and shrimp to the skillet, cooking until the shrimp are pink and opaque, about 3-4 minutes.

5. Stir in the cooked rice, soy sauce, and Cajun seasoning, mixing well to combine all the ingredients.

6. Return the sausage to the skillet and stir everything together, cooking for another 2-3 minutes until heated through.

7. Taste and adjust seasoning with salt and pepper as needed.

8. Garnish with sliced green onions before serving.

For a milder version, you can reduce the amount of Cajun seasoning or use a mild sausage instead of Andouille. If you prefer a bit more heat, add a pinch of cayenne pepper or some chopped jalapeños. You can also add other vegetables like peas or carrots for extra color and nutrition. If crawfish is hard to find, you can substitute with more shrimp or even chicken for a different twist.