1 tablespoon canola oil
6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 celery stalks, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish

1. Heat oil in a large skillet over medium-high heat.
Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes.
Add onion, bell pepper, celery, and garlic; season with salt and pepper.
Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes.
Stir in paprika; cook until fragrant, about 1 minute.

2. Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

3. Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes.
Remove from heat; season with salt and pepper, as desired.
Serve hot, garnished with scallions.

Note:
To devein shrimp, use the tip of a paring knife to make a shallow incision down middle of back.
Remove dark vein, using your fingers if necessary.