Gather all ingredients before starting recipe.

Shrimp and Sausage

• Heat 1 tbsp olive oil in a medium sauté pan for about 1 minute. Slice 3/4 lb smoked sausage such as andouille or polish pork sausage in 1/2" slices and add to pan and cook over medium high heat for 2-3 minutes per side or until the sausage has started to brown. Remove sausage to a plate and reserve.
  
• While the sausage is cooking, mix 1 tsp smoked paprika, 1 1/2 tsp each of garlic powder and onion powder, 3/4 tsp each of dried oregano, dried thyme and black pepper, 1 tsp kosher salt and 1/4 tsp cayenne pepper in a medium sized bowl.
• Toss 3 large uncooked shrimp/per person, cleaned and tails removed, in the Cajun spice mixture. Set aside until the sausage has cooked.
• Once the sausage has been removed to a plate, add the spice coated shrimp to the pan and sauté for 2-3 minutes per side, or until the shrimp has turned pink and is beginning to char. Remove shrimp to plate with sausages.
  

Rice

• Add another tablespoon of olive oil to the pan and heat on medium high for one minute.
• Add 1/2 medium yellow onion, finely diced and stir to combine. Sauté for 5-6 minutes or until the onions begin to turn translucent.
  
• Add 1 red bell pepper, finely diced and 2 stalks celery, finely diced and stir to combine with the chopped onion. Sauté for 5-6 minutes until the vegetables begin to soften, now add 3 cloves grated garlic, stir to combine and cook until the garlic becomes fragrant.
  
• Add 1 cup basmati rice and stir to combine, tossing with all the vegetables.
  
• Add 1 cup chicken stock, a 15 oz can fire roasted chopped tomato, 1 tbsp tomato paste and 1/2 lemon juiced. Stir to combine, reduce heat to medium low, cover with a lid and cook for 20-25 minutes, or until the rice has cooked. Check after 15 minutes and if the rice is almost done but there seems to be too much juice, remove the lid and cook for the last 5-10 minutes uncovered.
  
• When rice is fully cooked, fold in cooked sausages and top the dish with the reserved shrimp.