1-Step 1: Prep and Sauté Gather and prepare all your ingredients first, like dicing the peppers and mincing the garlic. Heat the ¼ cup salted butter in a large skillet over medium heat, then add the ½ minced yellow onion, 1 cup diced green bell pepper, 1 cup diced red bell pepper, 2 teaspoons minced garlic, and 14 ounces of andouille sausage sliced into ¼-inch rounds. Cook until the vegetables soften, about 5 minutes, then add the 1 pound of peeled and deveined shrimp and cook until they turn pink.

2-Step 2: Combine and Season Stir in the 3 cups cooked white or brown rice, 14.5-ounce can of fire-roasted tomatoes with juices, 1 teaspoon salt, ½ teaspoon pepper, and 2 tablespoons Cajun seasoning. Let the mixture simmer for a few minutes so the flavors meld together nicely. This step is where the magic happens, blending everything into a cohesive, tasty base.

3-Step 3: Assemble and Bake Transfer the mixture to a 9×13-inch baking dish. In a small bowl, mix the ½ cup grated parmesan cheese, ⅓ cup plain bread crumbs, ½ teaspoon salt, and ½ teaspoon pepper, then sprinkle it evenly over the top. Bake at 375°F for 20 minutes until the topping is golden and the rice has absorbed the juices. Let it rest for a few minutes before serving to keep that satisfying crispy top intact.