Heat a large heavy-bottom pot over medium-high heat. Add sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until richly caramelized and browned on multiple sides. Transfer sausage to a plate.
8 oz andouille sausage
Reduce heat to medium. Add diced bell pepper, onion, and celery to the same pot. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and onions turn translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
1 large bell pepper, 1 medium onion, 2 stalks celery, 3 cloves garlic
Pour ½ cup chicken stock into the pot, scraping up browned bits from the bottom with a wooden spoon. Stir in rice, remaining 2 cups chicken stock, diced tomatoes with juice, Cajun seasoning, and browned sausage. Bring mixture to a boil.
2.5 cups chicken stock, 1.5 cups long-grain white rice, 14 oz diced tomatoes, 2 tbsp Cajun seasoning, 8 oz andouille sausage
Reduce heat to low and cover the pot with a tight-fitting lid. Simmer for 20 minutes without lifting the lid, allowing the rice to absorb most of the liquid and become tender.
1.5 cups long-grain white rice, 2.5 cups chicken stock, 14 oz diced tomatoes, 2 tbsp Cajun seasoning, 8 oz andouille sausage
Stir in raw shrimp gently pressing them into the rice. Cover and cook for 4-5 minutes until shrimp turn pink and opaque. Remove from heat, keep covered, and let rest for 5 minutes before serving.
1 lb shrimp
