2 tbsp. Olive Oil
1 lb Andouille Sausage, sliced
1 lb Raw Shrimp, Jumbo Size, thawed
1 Yellow Onion, diced
2 Bell Peppers, diced
4 Stocks of Celery, diced
1 6oz can of Tomato Paste
4 cups Chicken Stock
2 cups Par-boiled Rice
1/4 cup Green Onions, chopped
3 tbsp. Cajun Seasoning
Kosher Salt, to taste
Black Pepper, to taste
Preheat your oven to 300.
Heat up the oil in a dutch oven on medium heat and add the sliced sausage. Cook for 10 minutes, stirring every few minutes until each piece has browned.
Remove the sausage, and now add the diced onions, celery and bell peppers to the pot. Cook until the onions are translucent, about 10 minutes.
Add the tomato paste and rice, stir until the ingredients are well distributed.
Now add the chicken stock. Once the pot as come back to a boil, cover and place in the oven. Cook for 20 minutes.
Remove the pot and add the shrimp and sausage. Do not stir the pot just lay the shrimp and sausage on top. Cover and place back in the oven for 10 minutes.
Remove the pot but leave it covered and on your stove for 10 minutes to rest.
Now serve and enjoy!