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Place the rice in a rice cooker, along with two cups of water.
On a plate, arrange the thawed shrimp in a single layer, and dust with 2 tsp of the cajun seasoning. Season with a little salt.
Add a Tbs. of olive oil to a large skillet. Add the celery and green bell pepper to the pan, and sauté until they begin to soften, about five minutes.
Add the sliced andouille sausage to the pan, scooting the veggies to the side so that the sausage can get a good sear on both sides. This takes just a few minutes. Remove the goods from the skillet and reserve in a bowl.
Back in the pan, add the shrimp in a single layer. Sear the shrimp on both sides, two minutes tops. Add the shrimp to the sausage bowl.
Back in the pan, add the stock, milk, and remaining tsp of cajun seasoning. Make your cornstarch slurry by combining the cornstarch and water in a small bowl. Whisk it and slowly pour the slurry into the pan. Whisk or stir the sauce until it thickens just a tad.
Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it.
Add reserved veggies and meats to the pan and toss to combine.
Serve this over your brown (or white!) rice, garnish with parsley and more lemon wedges.