Directions

1. Heat olive oil in a deep pan over medium-high heat. Add sausage and cook until browned, about 4–5 minutes. Remove and set aside.
2. In the same pan, sauté onion, bell pepper, and celery until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Stir in rice and toast lightly, 1–2 minutes. Add tomatoes (with juice), chicken broth, Creole seasoning, paprika, and cayenne. Mix well.
4. Return sausage to the pan. Bring mixture to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until rice is tender and liquid is mostly absorbed.
5. Gently fold in shrimp and cook until pink and just firm, 4–5 minutes. Season with salt and black pepper to taste.
6. Garnish with green onions before serving.