Rinse 1 cup of long-grain rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil, then stir in the rinsed rice. Cover and reduce heat to low, cooking for approximately 15–20 minutes until the liquid is absorbed and the rice is tender.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add 8 oz of sliced Andouille sausage and sauté for 5–7 minutes until browned. Transfer the sausage to a plate, keeping the drippings in the pan.

Add chopped onion, diced bell peppers, and diced celery to the skillet. Sauté for 5–6 minutes until the vegetables are tender and fragrant.

Stir in 3 cloves of minced garlic and 2 tablespoons of Cajun seasoning. Cook for 1–2 minutes.

Return sausage to the skillet and add 1 lb of peeled and deveined shrimp. Cook for 3–4 minutes until the shrimp turns pink.

Fold in the prepared rice, adding 1–2 cups of chicken broth as needed to keep the dish moist. Heat through for about 2–3 minutes.

Taste and adjust seasoning as needed, then garnish with sliced green onions and serve hot.