Ingredients

6 cloves garlic, pressed

1 coarsely chopped white or yellow onion, roughly 3/4-inch pieces 

7 cups stock (1/2 beef and 1/2 chicken) 

1 1/2 pound andouille sausage

1 1/2 pound shrimp

2/3 stick of salted butter

2 cups white long grain rice

1 tablespoon Tony Chachere's Creole Seasoning

1 tablespoon Old Bay seasoning

2 15 ounce cans fire roasted tomatoes

1 bunch green onions, diced (separate the greens from the whites)

Directions

In a large (5 quart) deep dish frying pan, melt the butter and add the crushed garlic. As soon as the garlic begins to get fragrant, add the chopped yellow onion and the white onion bottoms (from the green onion bunch) and saute on medium to medium-high heat until onion is translucent. Add the rice and stir until evenly coated with butter. Add 5 cups of stock to rice (reserve the remaining 2 cups to finish cooking the rice; added as needed). Simmer on medium-low heat until rice softens. 

If the andouille sausage is fresh, you will need to grill it; let it cool before slicing into bite-sized rounds. If the andouille is already smoked, slice the links into bite-sized rounds.

Once rice is al dente, add the entire two cans of fire roasted tomatoes and their juice. Add the Tony Chachere’s and Old Bay seasoning. Mix well, and continue to simmer until most of the standing juices are incorporated into the rice. Continue to stir occasionally. Bring heat back up to medium and add sliced andouille. Continue to cook. Taste rice. If the rice needs more stock to finish cooking, add 1/2 cup of stock at a time, until all liquid is absorbed. Continue to add stock until the rice is fully cooked. 

Once rice is soft and the desired thickness of dish is achieved, add raw shrimp. Stir in shrimp and cook for an additional 2 to 3 minutes. (Shrimp will continue to cook as the heat is removed.)

Remove from heat and garnish with green onion tops.

Serve with toasted French baguette.