Simple but full of deep flavors. Sauteing the onion, celery, and pepper (optional) in the andouille sausage drippings makes for a great flavor. I didn’t add chicken into this recipe but you are more than welcome to add. If you do add chicken, use thigh meat since it more flavorful and won’t be dry. Also, if chicken is added, reduce the sausage amount by half to even out the amount of protein to rice ratio in the dish.
If you want more spice, add cayenne…1/4 teaspoonful at a time.
Heat a large dutch oven or pan on medium-high heat. Cook diced sausage until brown. Stir occasionally. About 5 minutes. Remove from pan and set aside.
Note: no oil is needed in this version since there's fat already in the sausage. If you substitute with chicken or turkey sausage, add 1 tablespoon of oil into pan and cook.
Add onions, celery, and peppers into sausage drippings and saute until tender. About 5 minutes, then add in garlic.
Stir in rice and the seasonings (salt, pepper, thyme, oregano, paprika). Allow to cook for 2-3 minutes to toast rice.
Add sausage, tomatoes, broth, water, chicken base, and bay leaves into pan. Stir and allow it to come to a bubble. Lower heat and cover for rice to absorb the broth. About 25-30 minutes.
Note: Add salt and pepper to your liking but be careful since the chicken base is high in salt already.
In the last 5 minutes of cooking the rice, fold in shrimp. Cook shrimp until they turn pink. Re-season if needed.
Serve while still hot.