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Ingredients: Proteins: 1 tablespoon olive oil 12 ounces andouille sausage, sliced into rounds 1 pound large shrimp, peeled and deveined Salt and pepper, to season shrimp Vegetables : 1 medium onion, finely chopped 1 green bell pepper, chopped 1 celery stalk, chopped 4 cloves garlic, minced 1 medium tomato, diced (or 1/2 cup canned diced tomatoes) Dry Spices: 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon black pepper 1 teaspoon salt (adjust to taste) 1/2 teaspoon smoked paprika (optional for smoky depth) Liquids and Base: 1 cup long grain white rice (uncooked) 2 1/2 cups chicken broth (low sodium preferred) 2 tablespoons tomato paste 1 bay leaf 1 tablespoon hot sauce (like Louisiana or Crystal, optional) Garnish: Chopped green onions Fresh parsley Lemon wedges (optional) Instructions: 1. Brown the Sausage In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the sliced andouille sausage and sauté until browned on both sides (about 5–6 minutes). Remove and set aside. 2. Sauté Aromatics In the same pot with the sausage drippings, add chopped onion, bell pepper, and celery. Sauté for 5–7 minutes until soft and fragrant. Add garlic and tomato, and cook for another 1–2 minutes. 3. Add Spices and Tomato Paste Stir in the tomato paste and all dry spices: paprika, thyme, oregano, cayenne, black pepper, salt, and smoked paprika. Cook for about 1 minute to bloom the spices. 4. Add Rice and Liquids Pour in the uncooked rice and stir well to coat in the flavorful mixture. Then add chicken broth, bay leaf, and hot sauce. Stir everything together and bring it to a gentle boil. 5. Simmer Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir once or twice to prevent sticking, but avoid lifting the lid too often. 6. Add Shrimp and Sausage Once the rice is nearly done, return the sausage to the pot and gently fold in the seasoned shrimp. Cover again and cook for another 5–7 minutes, or until the shrimp are pink and cooked through. 7. Finish and Serve Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with chopped green onions, parsley, and a squeeze of lemon juice for brightness.