Step 1

Combine the sausage, onion, celery, bell pepper, garlic, blackening seasoning, thyme, and oregano in a Dutch oven set over medium heat. Cook, stirring, until the vegetables are tender, about 3 minutes.

Step 2

Stir in the tomatoes, chicken stock, and rice. Bring to a boil. Cover, reduce the heat to medium, and simmer, occasionally stirring, until the rice is tender, about 15  minutes.

Step 3

Stir in the shrimp, cover, and cook until the shrimp are pink 3 to 5 minutes. Remove from the heat and garnish, if using. Serve immediately.