Cooked in heavy iron to create a slightly crispy rice bottom known as 'socarrat'.
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Heat oil in a 12-inch cast iron skillet over medium-high heat until shimmering; brown the andouille sausage until fat renders and edges are crisp, then remove and set aside.
Season chicken with 1 tablespoon of Cajun seasoning and sear in the rendered fat until golden brown on all sides; remove and set aside with the sausage.
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the skillet, sautéing for 6-8 minutes until softened and picking up the brown bits (fond) from the bottom.
Stir in the garlic and dry rice, toasting the grains for 3 minutes until they become translucent at the edges and smell nutty.
Pour in the chicken stock, crushed tomatoes, and remaining Cajun seasoning; stir once to incorporate, then nestle the chicken and sausage back into the liquid.
Reduce heat to low, cover tightly with a heavy lid or foil, and simmer undisturbed for 20-25 minutes until the liquid is fully absorbed.
Remove the lid, lay the shrimp across the top, and increase the heat to medium-high for 3-5 minutes without stirring; listen for a rhythmic crackling sound which indicates the rice is crisping.
Once the shrimp are pink and the 'socarrat' (crispy bottom) has formed, remove from heat and let rest for 5 minutes before serving directly from the skillet.
