In a large pot or dutch oven over medium heat, sauté the sliced andouille sausage until browned and the fat is rendered. Remove the sausage and set aside, leaving the fat in the pot.

Season the chicken thighs with Cajun seasoning, cayenne, salt, pepper, and paprika. Sear the chicken in the andouille fat until golden brown and mostly cooked through. Remove and set aside.

In the same pot, add the diced onion, green pepper, and celery. Cook for 5–6 minutes until softened. Add the minced garlic and cook for another minute.

Stir in chili flakes, thyme, and any remaining Cajun seasoning. Cook for 1–2 minutes to toast the spices.

Pour in the chicken broth and crushed tomatoes. Stir well and bring to a simmer.

Add the rice and return the cooked sausage and chicken to the pot. Stir to combine evenly the add a few dashes of hot sauce

Cover with a tight-fitting lid and reduce heat to low. Cook for 10–12 minutes, or until the rice is about halfway done.

Lift the lid and layer the shrimp on top of the rice. Do not stir. Cover again and continue to cook for another 10–12 minutes, or until the rice is tender and the shrimp are just cooked through.

Remove from heat. Let sit, covered, for 5 minutes, then fluff gently with a fork to mix everything together.

Finish with chopped fresh herbs of your choice (such as parsley or scallions). Taste and adjust seasoning if needed. Serve hot