Shrimp and Andouille Sausage Dirty Rice

Steps

1. Dice andouille sausage into bite-size pieces.
2. Dice celery, bell pepper, and onion (the Cajun trinity).
3. In a cast iron skillet, heat butter and olive oil over medium flame.
4. Cook shrimp briefly in butter just until they curl and change color, then remove and set aside.
5. Brown andouille sausage in the same pan until fat releases, then remove and set aside.
6. Saute onions first to get a head start, then add celery and bell pepper. Cook until softened and translucent, deglazing the fond.
7. Push veggies to center, add minced garlic, cook 30 seconds until fragrant.
8. Add uncooked rice, toast in pan 2-3 minutes stirring to coat with the fond.
9. Add andouille back in and pour in chicken stock.
10. Season with Cajun herbs and spices.
11. Bring to simmer, cover with lid, cook 15 minutes.
12. Remove lid, add pre-cooked shrimp on top, re-cover and let sit 5-7 minutes for shrimp to warm through.
13. Fluff and serve.