Begin by prepping all the ingredients, including chopping the vegetables, rinsing the rice, and slicing the sausage.

Heat a large pot or Dutch oven over medium-high heat and add the canola oil.

Once heated, add in the diced onion, celery, and bell pepper (the “holy trinity”). Sauté for about 5 minutes until slightly softened.

Add in the andouille sausage and continue to cook for another 3-4 minutes, stirring occasionally.

Next, add in the chicken breast and continue to sauté until it starts to brown on all sides.

Create a well in the center of the pot by pushing the ingredients towards the edges. Add in the butter and let it melt.

Once melted, add in the flour to create a roux. Stir constantly for about 5 minutes until the roux turns a dark brown color.

Gradually pour in the chicken broth, stirring constantly to incorporate it into the roux.

Add in the hot chili-infused oil, salt, Cajun seasoning, red pepper flakes, cayenne pepper, smoked paprika, ground thyme, garlic powder, and black pepper. Stir well to combine.

Add in the rinsed rice and stir until it’s coated with the broth and seasonings.

Let the mixture come to a boil, then reduce heat to low and cover the pot with a lid. Let it simmer for 20-25 minutes, stirring occasionally.

After 20-25 minutes, add in the shrimp and stir. Cover again and let it cook for an additional 5 minutes until the shrimp are pink and fully cooked.

Taste and adjust seasoning if needed.

Serve hot, garnished with green onions on top.