Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

Melt 1 tablespoon of butter in a large pot over medium-high heat. Add the sliced Andouille sausage and brown for about 5–7 minutes.

Add the remaining tablespoon of butter, then toss in chopped celery, bell pepper, onion, and minced garlic, sautéing for about 6–7 minutes.

Stir in the long-grain rice until well coated, then add canned diced tomatoes, chicken broth, Creole seasoning, and cayenne pepper. Bring to a boil.

Lower the heat, cover, and simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.

During the last 5–7 minutes of cooking, gently fold in the shrimp. Cook until the shrimp turn pink.

Remove from heat and let rest covered for about 5–10 minutes before serving. Fluff with a fork.