One-Pan Cajun-Style Rice with Andouille, Shrimp, and Okra | America's Test Kitchen

Ingredients

• 2 celery ribs, chopped fine
• 1 onion, chopped fine
• 3 garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1⅓ cups long-grain white rice
• 1 (14.5-ounce) can diced tomatoes, drained
• 2¾ cups chicken broth
• 12 ounces medium-large shrimp (31 to 40 per pound), peeled and deveined
• 12 ounces andouille sausage, sliced ¼ inch thick on bias
• 1½ cups frozen sliced okra, thawed
• 2 scallions, sliced thin
• Hot sauce