2 tbsp vegetable oil
1 lb andouille sausage, sliced
1½ cups chopped onion
1½ cups chopped celery
1½ cups chopped red bell pepper
3 cups long-grain rice
1 (28-ounce) can diced tomatoes
5 cups chicken broth
1½ pounds large fresh shrimp, peeled, deveined, tails removed
3 tbsp Cajun Seafood seasoning
In a large cast iron pan, heat oil over medium high heat; add sausage and cook about 5 minutes or until browned. Add onion, celery, and bell pepper. Cook for about 3 minutes, stirring frequently, until tender. Add 2 tsp Cajun Seafood seasoning, stirring for about 30 seconds until fragrant.
Add rice, and stir about 3 minutes until lightly toasted.
Add tomatoes, and stir until juices are absorbed.
Add broth and bring to a boil. Reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
In a medium bowl, combine shrimp and remaining tbsp Cajun Seafood seasoning. Add shrimp to rice mixture, and stir until combined. Continue cooking for 2 minutes or until shrimp are pink and firm.