One secret ingredient and lots of fresh herbs transform this tomato-y rice with sweet shrimp and spicy andouille sausage into something special.

Ingreadients:

• 1/4 cup canola oil, divided
• 1 pound andouille sausage, chopped into 1/2-inch pieces
• 1 large yellow onion, chopped (about 2 cups)
• 1 red bell pepper, seeded and chopped (about 1 cup)
• 2 celery stalks, chopped (about 3/4 cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• 2 cups uncooked long-grain white rice (such as Cajun Country)
• 1 1/2 tablespoons Creole seasoning (such as Shef Tiffany)
• 4 teaspoons dried shrimp, ground
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1/4 cup tomato paste
• 4 cups chicken stock
• 1 (15-ounce) can crushed tomatoes
• 2 dashes hot sauce (such as Louisiana Hot Sauce)
• 1 1/2 pounds peeled and deveined tail-on raw jumbo shrimp
• 1/3 cup chopped fresh dill
• 1/3 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh tarragon (optional)
• 2 tablespoons fresh lemon juice
• Sliced scallions, for garnish

Direction

1. Heat 3 tablespoons canola oil in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer sausage to a medium bowl using a slotted spoon, reserving drippings in Dutch oven. Add onion to drippings in Dutch oven, and cook, stirring occasionally, until onion begins to soften, 3 to 4 minutes. Add bell pepper and celery; cook, stirring occasionally, until bell pepper begins to soften, about 3 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Stir in rice, Creole seasoning, dried shrimp, 2 teaspoons salt, and 3/4 teaspoon black pepper; cook, stirring constantly, until well combined, about 10 seconds.
2. Add tomato paste to Dutch oven; cook, stirring constantly, until rice is evenly coated, about 1 minute. Stir in chicken stock, crushed tomatoes, hot sauce, and reserved sausage. Bring to a simmer over medium-high; cover, and reduce heat to medium-low. Cook, undisturbed, until all liquid is absorbed and rice is tender, about 20 minutes.
3. Sprinkle shrimp with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Working in batches if needed, cook shrimp, turning once, until just opaque, about 1 minute and 30 seconds per side.
4. Add cooked shrimp, dill, parsley, tarragon (if using), and lemon juice to rice mixture in Dutch oven; stir and fluff rice to combine. Garnish with sliced scallions, and serve hot.