Season the shrimp with 1/2 teaspoon of Creole seasoning and salt and pepper to taste.
1 pound raw shrimp
Add the olive oil to a pan on medium heat. I used a 12 inch cast iron skillet. Add the seasoned shrimp and cook for 3-5 minutes or until it is pink and opaque.
1 teaspoon olive oil
Remove the shrimp from the pan and set aside. Add the sausage to the pan.
6 oz andouille sausage
Cook the sausage for 4-5 minutes or until it has browned. Remove the cooked sausage and set it aside.
Add in the garlic, green peppers, onions and celery. Stir and cook until the onions and garlic are fragrant.
1/2 cup chopped green peppers, 1/2 cup chopped white onions, 1/2 cup chopped celery, 2-3 garlic cloves
Add in the flour and diced tomatoes. Stir until the mixture is fully coated with flour.
15.5 oz canned diced tomatoes, 1/4 cup all-purpose flour
Add in the rice and stir to toast the rice with the flavors of the pan.
2 cups long grain white rice
Pour in the broth and add the broth and cooked sausage to the pan. Use a wooden or silicone spoon and deglaze the bottom of the pan to scoop up any brown bits on the pan. These bits are loaded with flavor.
4 cups broth or stock
Adjust the heat to boiling and add the bay leaf, 1 teaspoon Creole Seasoning, salt and pepper to taste, and smoked paprika.
1/2 teaspoon smoked paprika, 1 bay leaf
Once the pot reaches a boil, reduce the heat on the stove to low. Cover the pan and simmer. Remove the lid and glide the wooden spoon throughout the pan every 6-8 minutes to ensure the rice doesn't stick to the bottom of the pan.
Once the broth has been fully absorbed and the rice has softened, remove the lid and remove the bay leaf. This can take 12-20 minutes (or more use your judgment).
Add the shrimp and crab to the rice. Fold the seafood into the rice. You want to fold the rice in as opposed to stirring it. This may result in mushy rice. Folding means use a spoon to lift the rice and turn it over so it combines the seafood.
8 oz lump crab meat
Cool before serving.