1 tablespoon vegetable oil
8 ounces Andouille sausage, sliced ¼ inch thick
1 onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, chopped fine
5 garlic cloves, minced
1 ½ cups long grain white rice
1 teaspoon salt
¼ 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 large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the Andouille and cook until lightly browned, about 3 minutes. Transfer the sausage to a paper towel lined late, leaving the fat in the pot.
Add the onion, celery, garlic, and bell pepper to the fat in the pot and return to medium heat. Cook, scrapping up any browned bits, until the vegetables are softened, about 5 minutes.
Stir in the rice, salt, and thyme and cook for 1 minute. Add the tomatoes, clam juice, broth, sausage, and shrimp. Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
Stir in parsley just before serving.