1½ cups long-grain white rice, rinsed until water runs clear

2 tbsp neutral oil (or bacon fat)

1 tbsp unsalted butter

1 medium onion, finely diced

1 green bell pepper, finely diced

2 ribs celery, finely diced

3 cloves garlic, minced

1–2 tsp Cajun seasoning (to taste)

1 tsp smoked paprika

½ tsp dried thyme

¼ tsp cayenne pepper (optional)

1 bay leaf

2½ cups low-sodium chicken or seafood stock

1 tbsp Worcestershire sauce

1 lb (450 g) shrimp, peeled, deveined, patted dry

2 green onions, thinly sliced

2 tbsp flat-leaf parsley, chopped

Lemon wedges, for serving

Kosher salt and black pepper, to taste

Optional add-ins:

4 oz andouille sausage, diced and browned

2–3 oz chicken livers, minced and browned

1 cup sliced mushrooms, sautéed