This recipe is modified from the America's Test Kitchen Family Cookbook. The main modification is that I use more liquid than the original recipe called for because the rice absorbed all the liquid and left it too dry.
1 Tablespoon vegetable oil
8 ounces Andouille sausage, slice 1/4 inch thick
1 onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
5 cloves garlic, minced
1 1/2 cups long-grain white rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) bottle clam juice
1 can (2 cups) chicken broth
1 pound shrimp, peeled and de-veined
2 tablespoons minced fresh parsley
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the Andouille and cook until lightly browned, about 5 minutes. Transfer the sausage to a paper-towel-lined plate, leaving the fat in the pot.
2. Add the onion, celery, bell pepper, and garlic. Cook, stirring up any browned bits, until the vegetables are softened, about 5 minutes.
3. Stir in the rice, salt, and thyme. Stir in the undrained tomatoes, clam juice, chicken broth, browned sausage, and shrimp. Bring to a boil then reduce heat to low, cover, and cook for about 25 minutes, stirring occasionally.
4. Sprinkle parsley over the top and serve. Hot garlic toast goes well with this.