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Ingredients

• 2 pounds medium gulf shrimp, peeled and deveined, shells reserved
• Extra-virgin olive oil
• 1 pound andouille sausage, cut into rounds
• 2 green peppers, seeded and cut into 1/4-inch dice
• 3 ribs celery, cut into 1/4-inch dice
• 1 Spanish onion, cut into 1/4-inch dice
• Kosher salt
• Pinch crushed red pepper
• 3 cloves garlic, smashed and finely chopped
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon cayenne pepper
• 2 cups long-grain rice
• 2 fresh bay leaves
• 1 bundle fresh thyme
• 5 scallions, whites and greens thinly sliced, for garnish

Description

For The Shrimp Stock: Toss The Shrimp Shells In A Large Pot And Fill With Water. Bring The Water To A Boil, Turn Off The Heat And Let Sit For At Least 15 To 20 Minutes, Although…

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