Succulent gulf shrimp and spicy andouille sausage simmered in a rich, spicy stock.
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Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the andouille sausage rounds until crisp.
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the onion, bell pepper, and celery (the 'Holy Trinity') to the pot and sauté until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, then add the dry rice and toast it for 2 minutes.
Pour in the chicken stock and crushed tomatoes, scraping the bottom of the pot to release any browned bits (fond).
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender.
Gently fold in the raw shrimp and the cooked sausage, then cover and cook for an additional 5-7 minutes until the shrimp are pink and opaque.
Remove from heat, fluff with a fork, and garnish with fresh parsley before serving.
