2 tablespoons vegetable oil, plus more for shallow frying
1 pound smoked andouille sausage, halved lengthwise and cut into 1-inch pieces
2 teaspoons Cajun seasoning, plus more for coating the shrimp
3 stalks celery, diced
1 large onion, diced
1 green bell pepper, diced
One 14.5-ounce can whole tomatoes, crushed by hand
4 teaspoons Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
5 scallions, white and green parts, sliced
3 cups chicken stock
1 cup basmati rice
1 pound medium shrimp, peeled, deveined, tail on
If you can't find a 14.5-ounce can of tomatoes, use half of a large can and save the remaining tomatoes in the refrigerator up to a week for another use.
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