1. In large (5 quart) Dutch oven or deep frying pan, melt the butter and add the crushed garlic. As soon as the garlic begins to get fragrant, add the chopped yellow onion and the white onion bottoms (from the green onion bunch) and sauté on medium-high heat until the onion is translucent. Add the rice and stir until evenly coated with butter. Add 5 cups of stock to rice (reserve the remaining 2 cups to finish cooking the rice; added as needed). Simmer on medium-low heat until rice softens.
2. If the andouille sausage is fresh, you will need to grill it. Let it cool before slicing into bite-sized rounds. If the andouille is already smoked, slice the links into bite-sized rounds.
3. Once rice is al dente, add the entire two cans of fire roasted tomatoes and their juice. Add the Tony Chachere’s and Old Bay seasoning. Mix well, and continue to simmer until most of the standing juice is incorporated into the rice. Continue to stir. Bring heat back up to medium and add sliced andouille. Continue to cook. If the rice needs more stock to finish cooking, add 1/2 cup of stock at a time until all liquid is absorbed. Continue to add stock until the rice is fully cooked.
4. Once rice is soft and the desired thickness of dish is achieved, add raw shrimp. Stir in shrimp and cook for an additional 2 to 3 minutes. The shrimp will continue to cook even after it’s removed from heat.
5. Remove from heat and garnish with green onion tops. Serve with toasted french baguette.

Feature image via Bryan Gregson