In a large skillet over medium heat, add the neutral oil and allow it to warm up. Toss in the chopped onions, bell peppers, and celery. Season with a pinch of salt and cracked black pepper. Cook until the vegetables soften—about 5 minutes—stirring occasionally to release all those wonderful flavors. This will serve as the flavorful foundation for your dish.

Once your veggies are tender, introduce the sliced smoked andouille sausage into the pan. Stir it in and cook for about 5 minutes until the sausage begins to brown slightly. This browning process brings out the rich, smoky flavors that make this dish so special.

Now it’s time to add the spices! Sprinkle in the smoked paprika, cayenne pepper, oregano, and garlic. Mix everything thoroughly and allow it to cook for another minute until fragrant. Your kitchen will smell absolutely amazing at this point.

Pour in the rinsed rice, stirring it around until it’s well-coated with the flavorful mixture. This step helps to toast the rice a bit, infusing it with that delicious flavor from the sausage and vegetables.

Carefully add the chicken broth along with the cup of water. Stir in the can of fire-roasted tomatoes (if using) and toss in the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let everything simmer.

After about 20 minutes or when the rice is tender and has absorbed most of the liquid, it’s time for the shrimp. Stir in the raw shrimp, making sure they are evenly distributed throughout the rice. Cover again, and cook for an additional 5-7 minutes, or until the shrimp is opaque and cooked through.

Once your shrimp is perfectly cooked, remove the bay leaf and give the dish a gentle stir. Taste and adjust the seasoning with salt and pepper as desired. Serve hot, garnished with fresh chopped scallions for a pop of color and flavor.