The key to this dish lies in selecting the right ingredients that bring out the best flavors without complicating the process. I always recommend using good-quality Andouille sausage if you can find it, as it lends that authentic smoky kick. Fresh shrimp makes a big difference too—something I learned while working in those fast-paced kitchens, where freshness was non-negotiable. But if you’re short on time or budget, frozen shrimp works just fine, just be sure to thaw it properly before cooking.

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 pound Andouille sausage, sliced
• 1/2 pound raw shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 2 tablespoons vegetable oil or olive oil
• Salt and freshly ground black pepper, to taste
• 2 green onions, sliced (for garnish)
• Optional: hot sauce for serving