Step 1

Heat 2 tablespoons of the canola oil in a large pot or Dutch oven over medium-high heat. Add the andouille and bacon and fry until golden brown, 3 to 4 minutes. Remove from the pot; reserve the pot.

Step 2

Season the chicken with kosher salt and black pepper. Sear the chicken in the reserved pot over medium-high heat, about 2 minutes per side. Remove from the pot. Add the onion to the pot and cook until translucent, about 2 minutes. Add the celery and bell pepper and cook for about another 3 minutes. Add the garlic and allow to cook, stirring occasionally to make sure the garlic doesn't burn, for another minute.

Step 3

Add the rice and sauté with the vegetables about 10 seconds. Add the thyme and bay leaf. Season with the Creole seasoning, smoked paprika, chile flakes, cayenne, celery salt, kosher salt, black pepper and dried shrimp, if using. Mix the crushed tomatoes into the rice; the rice should be fully coated with the seasoning and crushed tomatoes. Add the chicken stock and stir. Add back in the bacon, sausage and chicken and stir. The proteins should be well mixed into the rice and vegetables.

Step 4

Add the hot sauce and bring the rice to a boil, then reduce to medium-low heat, cover and simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Do not uncover the pot during the cooking time.

Step 5

Meanwhile, season the shrimp with kosher salt and black pepper. In a separate skillet over medium-high heat, add the remaining 1 tablespoon canola oil. Sear the shrimp until fully cooked, about 2 minutes per side.

Step 6

Remove the lid from the rice and fold in the shrimp, dill, parsley and tarragon. Mix in the lemon juice and half of the green onions. Garnish with the remaining green onions.