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Cut onion, green bell pepper, and celery into small cubes.
Cook Andouille sausage and chicken on a grill.
Sauté the 'Holy Trinity' (onion, bell pepper, celery) in the pot for 8-10 minutes with 2 tablespoons of olive oil.
Add minced garlic and cook for 1 more minute.
Toast the rice with the vegetables for 1-2 minutes.
Incorporate spices and stir well.
Pour in diced tomatoes and chicken broth, then return meats to the pot.
Bring to a boil, reduce heat, and cook covered for 20 minutes.
Add shrimp on top of the rice and cook covered for 5 more minutes.
Remove from heat, let rest for 10 minutes, and fluff with a fork before serving.