Step 1

In a large Dutch oven, add a tablespoon of olive oil and sauté sliced andouille sausage on medium heat until browned. Remove from the pan and set aside.

Step 2

Add the remaining olive oil to the Dutch oven and sauté onions, peppers, and celery on medium heat until onions have softened. Add minced garlic and cook for 1 minute.

Step 3

Stir in Cajun seasoning and cook for 1 minute. Mix in tomato paste, diced tomatoes, Worcestershire sauce, bay leaf, chicken stock, and salt and pepper. Bring to a boil.

Step 4

Add rice and simmer, covered, for 15-20 minutes until rice has cooked through. Stir occasionally to make sure rice doesn’t stick to the bottom of the pan.

Step 5

Remove bay leaf. Add sausage back to the Dutch oven along with shrimp. Stir to combine and cook on medium low heat until shrimp has cooked through. About 5 minutes. Serve and enjoy.