Shrimp And Sausage–Studded Creole Red Rice

Ingredients

• 1/4 cup canola oil, divided
• 1 pound andouille sausage, chopped into 1/2-inch pieces
• 1 large yellow onion, chopped (about 2 cups)
• 1 red bell pepper, seeded and chopped (about 1 cup)
• 2 celery stalks, chopped (about 3/4 cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• 2 cups uncooked long-grain white rice (such as Cajun Country)
• 1 1/2 tablespoons Creole seasoning (such as Shef Tiffany)
• 4 teaspoons dried shrimp, ground
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1/4 cup tomato paste
• 4 cups chicken stock
• 1 (15-ounce) can crushed tomatoes
• 2 dashes hot sauce (such as Louisiana Hot Sauce)
• 1 1/2 pounds peeled and deveined tail-on raw jumbo shrimp
• 1/3 cup chopped fresh dill
• 1/3 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh tarragon (optional)
• 2 tablespoons fresh lemon juice
• Sliced scallions, for garnish