Ingredients:

• 1 1/2 cups long-grain white rice
• 2 1/2 cups chicken or seafood stock, divided
• 1 cup water
• 2 tablespoons vegetable oil, divided
• 1/2 pound smoked sausage or andouille sausage links, cut into 1/4-inch slices
• 1 pound bulk spicy pork sausage
• 1 medium yellow onion, diced
• 1 green bell pepper, seeded and roughly chopped
• 3 celery ribs, roughly chopped
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and chopped (optional)
• 1 tablespoon Cajun or Creole seasoning blend (see recipe note)
• 1 teaspoon dried thyme
• Salt, to taste
• 12 to 15 jumbo shrimp (about 8 ounces), peeled and deveined
• Green onion or fresh parsley, chopped, for garnish